Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrett
INGREDIENTS:
1 lb Jumbo lump crab meat; picked
-through for cartilage
1/4 c Diced red yellow and green
-pepper
2 Scallions; minced
1/4 c Mayonnaise
1/4 c Ketchup
1 Tomato; peeled and diced
1 Lime juiced
Salt and pepper
Plantain chips
Sliced avocado
1 lb Jumbo lump crab meat; picked
-through for cartilage
1/4 c Diced red yellow and green
-pepper
2 Scallions; minced
1/4 c Mayonnaise
1/4 c Ketchup
1 Tomato; peeled and diced
1 Lime juiced
Salt and pepper
Plantain chips
Sliced avocado
In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.
CHEF DU JOUR HERB WILSON SHOW #DJ9421
CHEF DU JOUR HERB WILSON SHOW #DJ9421