Barbecue Once, Entertain Elegantly Several Times

Fancy Fresh Crabmeat Salad

Serves 8

8 Tbs. fresh lemon juice

4 Tbs. distilled white vinegar

2 tsp. salt

1/2 tsp. cayenne pepper

4 Tbs. chopped fresh dill

4 tsp. olive oil

2 lbs. fresh lump crabmeat

4 small cucumbers, peeled, seeded, and diced, about 2 cups

4 Tbs. minced red onion

1. In a medium bowl whisk together lemon juice, vinegar, salt, cayenne, dill, and olive oil.
2. Discard any cartilage from the crabmeat. Transfer crabmeat to bowl of dressing and toss. Fold in cucumbers and red onions and serve.

Shrimp and White Bean Salad

Serves 8

2 lbs. uncooked shrimp, peeled and deveined

4 cups canned white beans

6 Tbs. white vinegar

4 tsp. olive oil

4 pinches red pepper flakes (optional)

1/2 tsp. dried oregano

4 Tbs. chopped cilantro

Salt and fresh ground black pepper to taste

8 cups packaged mesclun greens

2 lemons, cut into wedges

1. Steam shrimp over boiling water in a covered pan until cooked through (time depends on size). Cool under cold running water. Drain well and transfer to a large bowl.
2. Drain canned beans, reserving 4 Tbs. of juice. Rinse beans under cold running water and drain well. Transfer beans to the bowl of shrimp.
3. Stir in vinegar, oil, red pepper flakes, oregano, and cilantro. Toss with reserved bean juice if the salad appears dry. Season with salt and pepper.
4. Serve the shrimp salad over mesclun greens and garnish with lemon wedges.

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