Crab Salad with Serrano and Kewpie Mayonnaise

Although any kind of lump crabmeat will work for this salad, look for what’s local to make this salad extra special. If you are on the East Coast, look for Jonah and stone crab. On the West Coast, seek out Dungeness crabmeat, which is prized for its delicate texture and sweetness. You want big lumps of crab in this salad, so fold it in gently after the rest of ingredients have been stirred together. Look for crab that’s already been cooked, shelled, and picked over to make this salad quick and easy. 

Finely chopped serrano chile and red onion give the base a bit of crunch and spice, while lime zest, cilantro, and mint add brightness. Kewpie mayonnaise, made with only egg yolks, is more eggy and sweet than Western-style mayonnaise, which is made from whole eggs. (You will find Kewpie mayonnaise in the international aisle of most grocery stores.) The richness and velvety texture of the crab salad base delicately coats the crabmeat without masking the naturally sweet and succulent seafood. 

Serve this crab salad with toast points, crackers, or red and green endive spears. It is a festive appetizer on its own, and a great way to round out a homemade seafood tower.