(use 3 T of either hot or mild, if you don’t have both)
1 ½ T green olives, finely chopped
1 T fresh lemon juice
Several drops hot sauce
1 t smoked paprika
1 t Aleppo pepper
1 clove garlic
Instructions
1. Make your dressing — whisk all dressing ingredients together to combine well.
2. Soft boil your eggs. I find 7 minutes in boiling water leaves them perfectly gooey. Cook longer if preferred.
3. Arrange your salad beautifully on a large platter, or in a bowl, whether for one, or a group.
Cooking for me is like a meditation and this is the part where you get to really slow down and put your heart into the dish. I’m absolutely delighted when it’s all assembled and ready to eat it or share with friends.
The dressing is the detail that makes this more than a standard seafood salad—the mayo with chopped green olives, lemon, smoked paprika, Aleppo pepper, and both hot and mild buffalo sauce sounds creamy, briny, and bright. Seven-minute eggs should add a rich soft center without overwhelming the fresh crab. I also like the instruction to arrange everything on one large platter rather than toss it; keeping radishes, avocado, tomatoes, and crab in distinct sections makes it feel celebratory and lets guests build each bite. This seems fast enough for lunch but polished enough for company.
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The dressing is the detail that makes this more than a standard seafood salad—the mayo with chopped green olives, lemon, smoked paprika, Aleppo pepper, and both hot and mild buffalo sauce sounds creamy, briny, and bright. Seven-minute eggs should add a rich soft center without overwhelming the fresh crab. I also like the instruction to arrange everything on one large platter rather than toss it; keeping radishes, avocado, tomatoes, and crab in distinct sections makes it feel celebratory and lets guests build each bite. This seems fast enough for lunch but polished enough for company.