For those who seek the sun, Christmas on the beach is just as much fun as celebrating with mounds of snow. It’s a treat to hang seashells on the tree. There are some shifts to consider with the cuisine. Trade the Beef Wellington for Gumbo and pull on the rubber boots instead of snow boots. It’s a good idea to keep the brunch going through late lunchtime.  Buffet-style dining fits the priority for shell searching and a laid-back sand in the toes mindset while the sun is out.  When the evening arrives, a crab boil is festive. I don’t recommend newspaper as a tablecloth; after all it is Christmas. My recommendation is to purchase some Alaskan king crab legs that are still frozen.  Many people pour on the crab boil seasoning; but, I do not. When you have delicate, beautiful crabmeat, you should have a more mellow seasoning to be able to actually tasted the crab. I use a bottle of lemon tarragon vinaigrette poured directly into the water in the crab pot. Cook the crab thoroughly. Serving the crab is a matter of choice. For special occasions, I remove the crabmeat from the shell for the guests. Crabmeat can be served in individual serving bowls for a lovely presentation. Crabmeat also makes a wonderful salad. Follow your favorite crab creation with a course of rum raisin ice cream with rum cake! It’s a beach-goer’s paradise…© Kelly McBride Loft
Kelly’s Alaskan King Crab Salad
Boil a pound per person of the Alaskan king crab legs. Remove the crab from the shell. Chop the crab and place it in a mixing bowl.  Add a dash of fresh lemon juice on the crab and toss. Add chopped fresh dill and basil. Add chopped celery and finely diced tomatoes that have be squeeze to pre-release the liquid. Season with celery salt. Add a dollop of sour cream, at a time, until the desired consistency is reached. Serve very chilled. This divine mixture can be shaped into molds, served with caviar and blinis or offered as dip with crackers. Enjoy! © Kelly McBride Loft