Crabmeat Salad

° Serves 4

This is an easy recipe, since cooked crabmeat is available from most fishmongers (try to get large lump crab). Serve this rich first-course salad at room temperature in lettuce-leaf cups.

• 8 ounces cooked crabmeat, drained
• 1 rib celery from the heart (as white as possible), rinsed and cut into ¼-inch pieces (about ¼ cup)
• 1 clove garlic, peeled and chopped fine (about ½ teaspoon)
• 1 small mild onion, such as Vidalia, peeled and chopped (about ¼ cup)
• ¼ cup mayonnaise
• 1 teaspoon Sriracha or other hot sauce
• 1 tablespoon white rice vinegar
• ⅛ teaspoon freshly ground black pepper
• 8 small lettuce leaves, preferably Boston

Combine all the ingredients except the lettuce in a bowl and mix gently.

Arrange the lettuce leaves on four small plates and divide the salad among the plates, piling it on top of the lettuce. Serve immediately.

Buy cooked crabmeat from your fishmonger for this simple but delicious salad.