Heads up, people. This Sunday’s Mother’s Day and we have high expectations. I’m offering some tips…consider it a guideline because if you know your Mama, and you better hope you do, this is almost common sense. Tip number one, and this is the most important one. Don’t mess with her. At all. She would never say the “F” word but you really wouldn’t want her to think it, would you? I thought not. Tip number two. I’m sure there are some mommies out there who don’t care for champagne but I’ve never met them. We love champagne, good champagne and lots of it. Please don’t skimp here. She’ll be thinking the “F” word and, again, we really want to avoid that. Tip number three and the final suggestion. Moms want to be treated to brunch with a presentation which is sumptuous, sensual and stunning. We don’t want purple daisies from the grocery store, unless they’re pick out by your four-year old who loves them, is so proud and is positively beaming. No. Do something nice. Get her some orchids. I have to say this old mom has all her string and beer tab necklaces, plaster of paris handprints, special hand-picked rocks and construction paper cards adorned with crayon flowers and stick figures and, people, I love them all. All! But we REALLY, REALLY like to be treated super well and pampered. Jus’ sayin.
This gorgeous salad pairs beautifully with sliced avocado and radishes. It can also be served on a bed of mixed baby greens. If it’s to be served over or with a salad of greens, go ahead and mix up another batch of dressing. There is only enough in one recipe to dress the crabmeat. Champagne is perfection with this crabmeat salad…the bubbly seems to bring out the sweetness. The fresh orange sections highlight the tartness of the palm hearts and any avocado slipped on the plate rounds out the luxuriousness of this indulgence. This salad is best assembled just before serving.
Jumbo Crabmeat and Hearts of Palm Salad
Dressing:
- 1 navel orange
- 1/4 cup olive oil
- 1 garlic clove
- salt and pepper to taste
Salad:
- 1 pound jumbo lump crabmeat, picked over for shells
- 1 14-ounce can hearts of palm, salad cut, drained
- 2 tablespoons red onion, finely chopped
- salt and pepper to taste
- Over a small bowl or jar, finely zest the navel orange.
- Cut the orange in half and juice one half over the orange zest.
- Section the remaining orange half and place the sections in a medium bowl. Include any juices with the other orange juice.
- Over the juice jar or bowl, finely grate the garlic.
- Add the olive oil then whisk the dressing well, or cover the jar and shake well.
- Taste for salt and pepper, adjust seasoning and chill until ready to use.
- Place the cleaned crabmeat in the bowl with the sectioned orange.
- Cut the palm hearts into wheels 1/4 inch thick and include with crab.
- Add the onion, toss gently and taste for salt and pepper.
- Stir the dressing well and pour over the crabmeat mixture.
- Gently toss and serve.
The Irreverent Kitchen 
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