CRAB MEAT MASSON ala the Cajn Critter - A Salad or an Appetizer

The positive fallout from my 24,24,24 Foodbuzz Cajun dinner continues. Last week, a part of the publicity team for a cookbook wrote me an email, offering me a review copy. Best of all, it was for a Cajun cookbook (have I mentioned recently that I happen to enjoy Cajun cooking?).

During the next few days, I am going to be cooking recipes and blogging the results from Da Cajn Critter - The Lifestyles, the Rules and Makin Groceries. Yesterday, I posted my experiences with the "Heavenly Hash Cake" shown to the left. Several southern cooks let me know that it is also called a Mississippi Mud cake. Take a look at yesterday's post , HEAVENLY HASH CAKE - A Chocolate Pecan Cake with Fudge Icing. For the details on the books TERRIFIC recipe for this cake.

Today I am going to blog my experience with one of the appetizer recipes, a wonderful crab salad! The name, Crab Meat Masson, comes from Masson's Restaurant of New Orleans. Long gone now, Masson's was at one time, one of New Orleans best. This recipe was one of their specialties. I sure do see why!

Here's the recipe...

1/2 tsp. fresh Lemon Juice
1 TBS Creole Mustard
3/4 cup Mayonnaise
Pinch of Salt
Pinch of Cayenne Pepper
Pinch of White Pepper
1/3 cup sliced Green Onions
1 1/2 TBS Capers
2 TBS finely chopped Parsley
1 pound Crab Meat shredded

Combine everything except the Crab in a bowl and mix very well. Add the meat and mix gently. Chill in the fridge for at least an hour. Serve with crackers (I made open face sandwiches). Makes 8 servings. OR, next time I have to bring a cracker and dip item to a party, this is certainly going to be on my list. It is VERY VERY good.

And that's it. A TERRIFIC little appetizer. Crab meat does not go on sale often, but I have seen it occasionally cheap. Next time (and every time) I see it at $4 a pound or less, this recipe is getting made!

The book is running 2 for 2 in the positive review category. Loved the cake and will make again. Love this salad/appetizer... So far, loving the book. One feature that I really like is the spiral binding. This way, the book lies flat while I am following the recipe. If I were a cookbook genie, I would make all cookbooks this type of binding. So much easier to deal with in the kitchen.