To learn more, read "British Invasion" in our National edition.
Recipe adapted from Jennifer Puccio, The Cavalier, San Francisco
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
2 scallions, ends trimmed
½ small shallot, very finely chopped
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
1 cup lump crabmeat
¼ pound cooked shrimp (chopped into bite-sized pieces if the shrimp are large)
½ small tomato, seeded and finely chopped
1 teaspoon Worcestershire sauce
¾ teaspoon Colman's Mustard Powder
½ teaspoon ground cayenne
¼ teaspoon kosher salt
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1. Make the salsa verde: Char the scallions using tongs over a gas burner, in a dry skillet or under a broiler on the top oven rack, turning them often. Chop and transfer to a food processor. Add the shallot, chives, parsley, olive oil, lemon juice and salt and purée.
2. Make the salad: In a medium bowl, combine the crab, shrimp, tomato. Add enough of the salsa verde to coat and gently mix. (Reserve any remaining salsa verde for another use.)
3. Make the dressing: In a small bowl, whisk together the Worcestershire sauce, mustard powder, cayenne and salt. Whisk in the olive oil until the dressing is creamy. Drizzle the dressing over the salad and serve with sliced cucumbers or crostini.