Honest Cooking asked 30 food bloggers to interpret the FIJI Water story in their own unique way. They call this series #PerfectionTakesTime. I was showcased with my Marinated Jumbo Lump Crab Salad, a family recipe that most in the South are familiar with.
Though not a typical slow-cooked fall recipe, fresh seafood is a year round delicacy, especially around the holidays. As with most things that take a long time to “cook” to perfection, the crab tastes best after marinating 24 hours in an ice cold FIJI water and vinegar bath.
The recipes showcased on FIJI Water are a celebration of everything delicious that take time and care to prepare. Just as FIJI Water trickles down through layers of volcanic rock over time and gathers minerals and electrolytes that create FIJI’s soft smooth taste – slow cooking and baking brings out the most amazing flavors and scents of almost any ingredient, especially the marinated crab.
Living on the Gulf Coast, and with November temps remaining around the 60’s, I serve this elegant dish during the holidays as a walk-about appetizer when entertaining. The fresh, jumbo lump Blue Crab is bursting with flavor after the 24 hour maintain process takes place. I arrange it in a beautiful glass serving dish and scoop out portions in appetizer cups for guests to easily hold and enjoy. Wherever you may live, this recipe can be made with any lump crab, but fresh is best.
For my recipe please follow this link to Fiji Water where you will find other delicious recipes to try as well!
This post is part of “Perfection Takes Time”, a partnership between Honest Cooking and FIJI Water.