If you too can trace your roots back to the state of Maryland you may be familiar with this simple truth: if you have a jar of Hellman’s mayonnaise, a tin of Old Bay, and a stalk of celery, you are halfway to a decent meal. Throw in some crab meat and you are there my friends.

The other day I had a particularly disappointing morning – you know, the kind that involves craving cookies, finding a new recipe, and then biting into the freshly baked goods only to taste complete and utter remorse and unbridled disdain for whoever decided to publish such a failure.

Downtrodden and starving I looked into my fridge and was cheered by the sight of a can of crab meat I had picked up on a whim. What else was there to do but throw together an impromptu crab salad and have sandwiches for dinner? As it turns out, that crab salad was the cure for my distress and immediately brought on good vibes from the past.

This crab salad is savory, yet light and fresh and will immediately transport you to a breezy, seaside state of mind. Serve on top of crackers or butter lettuce, sandwiched between pillowy soft white rolls, or just eat it with a fork straight out of the mixing bowl.

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