Salad dressing, that is.  (insert drumroll here)

These crabs come from the sea to be dressed in the delicious flavors of Old Bay.

You may get the impression that here at Bengfort.com we eat all Guyanese, all the time.  In fact, we have a growing collection of recipes from around the world, and we enjoy a great variety of foods.

Preliminaries out of the way, I wanted to share two recipes, one new, one old.

I came up with the first the other day when I had bought a can of crab from the grocery store.  (This can be purchased in the tuna section and is surprisingly good.)  There was a mini crabcake recipe on the inside of the can label, but I didn’t have all the ingredients called for, so I decided to serve the crab on a bed of greens instead.  Using the recipe for crabcakes as a rough guide, I came up with the following deconstructed version:

Crabcake ala Jacquelyn

a salad

Note: all measures are approximate–when I’m making something up, I do a dump-and-taste method.  Which, I guess, means all ingredients are approximate as well…

• 1 tablespoon mayonnaise
• 1 1/2 teaspoon mustard (I used a very liquid gourmet Champagne mustard)
• 1/2 teaspoon cumin seed
• 1/2 onion, chopped
• dash Worcestershire sauce
• salt and pepper to taste
• 1-2 tablespoons olive oil (enough to give the dressing a dressing consistency)
• mixed greens
• 1 small can lump crabmeat
• Old Bay seasoning

Mix together the mayo, mustard, cumin seed, onion, W-sauce, salt, and pepper; add in the oil and stir, adjusting the amount for the desired consistency.  Use this to dress the greens (this will be enough dressing for two medium/large salads–you’ll have to eyeball it).  Dish up the dressed greens and split the crabmeat between the two salads; sprinkle with Old Bay, to taste.

The second recipe is an old favorite of my Grandma Dorothy’s.  The name alone nearly put Ben off of it, so you can call it Catalina or French if you like–but to me, it will always be…

Grandma Dorothy’s Tomato Catsup Salad Dressing

• 1 cup vegetable oil
• 1/3 cup vinegar (I used white rice vinegar–any kind will do)
• 1/2 cup “catsup” (ketchup to you non-North Dakotans)
• 1/4 cup sugar
• 2 teaspoons dry mustard
  
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper

Blend all ingredients together.  This recipe will make a lot of dressing, but it keeps well for a few weeks.

With these two recipes at your side, not only can you dress your salads, but you can begin to discover the joys of making your own small-batch salad dressing instead of filling your fridge with giant bottles of the stuff–no more race to see whether or not it will go bad before you’re sick of same flavor on salad after salad.  Think of it as couture for your naked greens.  Enjoy!