with Sauce Gribiche
1 tablespoon vegetable oil
½ cup finely chopped celery
½ cup finely chopped onion
2 cloves garlic, crushed
⅔ cup lowfat mayonnaise
¾ teaspoon dry mustard
½ teaspoon paprika
1 teaspoon salt
⅛ to ¼ teaspoon cayenne pepper, to taste
1 pound crabmeat (can use refrigerated pasteurized crab)
1⅓ cups club cracker crumbs, divided in half
2 additional tablespoons vegetable oil, divided in half, plus extra to oil baking pan
In a frying pan, heat 1 tablespoon oil over medium heat, add the celery and onion, lower heat, and add garlic. Sauté over medium-low heat, stirring frequently, for 3 to 5 minutes, or until translucent but not brown. Remove from the heat and set aside.
In a large bowl, combine mayonnaise with spices. Add crab, ⅔ cup cracker crumbs, celery, onion,
