This is a personal recipe - tried and true - made time and time again. I use this in the good ol summa time, but can be used during the rest of the year as well. Normally, I buy cold steamed blue crabs from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a c...
