If the thought of crumbled Saltine crackers and mayo together in a salad don't completely repulse you, then Paula Deen has a recipe for you. In last week's New York Times, Ms. Dean was profiled on her rise to fame, as well as conquering her agoraphobia. Along with the profile came a few downhome recipe.
I was a little wary of the "Georgia Cracker Salad" but -- having all the ingredients on hand -- decided to give it a try. The salad is a mixture of hard-boiled eggs (I doubled the amount), tomatoes, scallions, mayo and crackers. I'm a big egg salad eater and it's never occurred to me to add tomatoes to it. I loved it! The crackers gave a nice crunch but I think I prefer to leave that to some celery. I don't know why I couldn't shake the fact I was eating crackers drenched in mayo. I mean, I would eat the egg salad atop a cracker. So why is it any different to eat it with it?
Paula does recommend serving the cracker salad with shrimp, which I think would work nicely and am up for trying. Until then, I may substitute the crackers for celery.
Georgia Cracker Salad
Adapted from "The Lady & Sons Savannah Country Cookbook," by Paula H. Deen (Random House, 1998)
Time: 10 minutes
4 ounces saltine crackers
1 large tomato or 2 plum tomatoes, seeded and finely chopped
3 scallions, finely chopped
1 cup mayonnaise
1 hard-cooked egg, finely chopped
Salt and freshly ground black pepper to taste.
Just before serving, place saltines in a medium-size bowl. Use your hands to crush crackers into big pieces. Add remaining ingredients, mix gently but thoroughly, and season with salt and pepper. Serve immediately as a side dish or top with shrimp to serve as an entree.
Yield: About 2 cups, or 6 servings.