If you’re lucky enough to live near the water, then you’re lucky enough, right? We all probably would like to be on a white sandy beach, but I’m happy to live on a bayou. Late in the evenings on these long summer days, I can hear the crickets chirping and the bullfrogs honking. Blue herons come in to roost in the willow and cypress trees, and occasionally a great white egret moves slowly along the water’s edge seeking his supper. My patio, surrounded by palms and banana trees, is the perfect setting for a casual, laid-back supper. For an appetizer, a chilled salad of lump crabmeat is in order. CRABMEAT SALAD Makes 4 servings

• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 dashes hot sauce
• 3 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onions
• 1 tablespoon capers
• 3 teaspoons finely chopped fresh parsley leaves
• 1/4 cup mayonnaise
• 2 teaspoons Creole mustard

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least one hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’ouevre, with crackers or toast points.

Tags: crabmeat, salad