Marinated Crab Salad

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My nephew watched this episode, and wants to make this for us for dinner, but we can't figure out how to cook the "Special Crab Meat".
Can anyone help me out with this/

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The recipe does not say to use kosher salt, but we all KNOW that's all AB cooks with! There's a BIG difference between the saltiness of table salt and kosher salt. Using kosher salt, I didn't find it salty at all.

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Very delicious on a salad or crackers...

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after reading the reviews i did not add the recommended salt, and instead proceeded with caution. i did however, use the full amount of olive oil and red wine vinegar because it is so nice with tarragon. no garlic for me. it did seem that there would be a lot of marinade so i cooked half a box of salad macaroni and let it cool and folded it in, as well as added about a half a cup of tiny carrot pieces. i would have added thawed peas as well but my husband was eating it; maybe next time. anyway, the crunch of the carrots, is a nice contrast with the crab, the pasta, and then the bed of greens. don't forget the lemon squeezed on top ! :

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Simple to fix with a wide variety of uses. Delicate and very flavorful.

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Do yourself a favor... if you're going to go to all of the trouble to make this recipe, don't add the salt that is called for and ruin it like I did mine.

Waaaaaay too much sodium.

Disappointing.

My 2 cents.

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As far as I'm concerned, Alton is rarely, if ever, wrong when it comes to cooking and technique. Based on one previous reviewer, however, I modified my first attempt at this recipe to cut back on the vinegar. (Also left over from a bad Ceasar salad experience where I used too much red wine vinegar to make the dressing As much as I hate to recommend changes to a recipe before I've tried the original, my result turned out well so I thought I'd share -

If you still want to taste the fresh crab that you labored over, try cutting back the vinegar to 1/2 C total instead of a cup. Of that, use 3/8 C white wine vinegar and 1/8 C red wine vinegar. The result was a mild vinegar aftertatse with the fresh crab still stealing the show. I'd cut back on the salt, too, as it seemed a little salty. Try 1 tsp instead of 1 1/2 tsp.

Happy cooking!

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This one gets better as it sits. It's a wonderful compliment to champagne or a white wine.

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I made this today for a luncheon and I would not make it again! There was way too much marinade and the crab tasted way too vinegary. I thought at first that the greens would diminish the amount of vinegar flavor, but unfortunately not. I had leftover crab and tried to drain much of the marinade off to see if that would help, but it was still way too strong. This was a waste of one pound of crabmeat.

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