Homemade king crab salad, Costco corrects Egg Whites carton

Leftover Alaskan King Crab from our Christmas Day feast went into a salad dressed with Dijon mustard and fresh lime juice, front. I made a second mayo-free salad from canned Pink Salmon and sardines, rear. Most of the ingredients in both salads came from Costco Wholesale.

By VICTOR E. SASSON
EDITOR

The best leftover from our huge Christmas Day dinner were two long fully cooked Alaskan King Crab legs I bought at Costco Wholesale.

I also had a claw from one of the four live lobsters we boiled.

I diced celery, onion and sweet peppers; shelled the crab and lobster, and mixed everything together with Dijon mustard, fresh lime juice, Chianti wine vinegar, extra-virgin olive oil and Costco's Organic No-Salt Seasoning, all to taste.

I made a second crunchy salad from three 6-ounce cans of wild Alaskan Pink Salmon and one of Season-brand Sardines, including their water and oil, also from Costco, and used the same dressing, plus ground cumin.

The new Kirkland Signature Egg Whites carton from Costco Wholesale. The previous container, which we bought in early June, was incorrect in saying there was no pull ring under the screw-off cap to deal with, below. 

A simple 100% egg-whites omelet with grated Pecorino Romano, a sheep's milk cheese from Italy available at Costco, makes a great breakfast when paired with leftover organic whole-wheat pasta shells from Whole Foods Market.