Today is National Take a Walk in the Park Day. The day was intended to be a way to relax after a long and busy day. Walking in the part is said to be calming and therapeutic, an excellent way to clear one’s mind from the stress of the day. While all of that is great, and we should spend more time visiting our local parks, one of the things I love is to pack a light lunch to take on my stroll. I like to take my camera and a note pad, too. Spending time with nature gets my creative juices flowing. It’s nice to have the notepad for jotting down thoughts or moments that I don’t want to forget. Strolling through the park always brings new discoveries. And the most amazing discovery of all are those we make about ourselves when let our souls be still for a moment.
What better way to mark day 22 of the Lenten Season than to spend a few hours appreciating the quite gifts from above. Picnics are special. A delicious sandwich should be just as special. What is better than sweet, succulent crab kissed with the zest of a lemon?
Picnic Crab Roll
1 tablespoon Lemon Zest
1 Lemon, juiced
1/4 cup Mayonnaise
10 dashes hot sauce, such as Tabasco
Salt to taste
1/2 teaspoon freshly ground pepper
1/4 cup Shallot, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Chives, thinly sliced and divided
12 oz pasteurized Crabmeat (about 2 cups), drained
8 Green Leaf Lettuce Leaves
4 Whole-Wheat Hot Dog Buns
Zest lemon, then split in half and squeeze lemon juice into a bowl with the zest. Whisk in mayonnaise, hot sauce, salt and pepper.
Finely chops the shallots and celery. Add to the mayonnaise mixture.
Thinly slice the chives, adding 3 tablespoons to the mayonnaise mixture, reserving the rest.
Gently mix crabmeat into the mayonnaise mixture without breaking up the meat too much. Chunks are nice.
Line each bun with lettuce. Divide the crab filling among the buns. Garnish with remaining chives.
For a picnic, wrap well in plastic wrap and keep in a thermal bag to keep cold.