Confetti Crab Salad with Lime Dressing
Cold Salad, makes 4 servings.
For The Salad
Dungeness Crab Meat 1 pound
Yellow Bell Pepper 1/2 cup chopped
Red Onion 1/2 cup chopped
Roma Tomatoes 1/2 cup diced
Green Onion 1/4 cup thinly sliced (white & green portions)
Radishes 1/4 cup diced
Cucumber 1/2 cup peeled, seeded & diced
Fresh Cilantro 2 Tablespoons, chopped
Hearts of Romaine Lettuce 1 cup finely shredded
For The Dressing
Lime Juice 3 Tablespoons fresh squeezed
Extra Virgin Olive Oil 1/2 cup
Dijon Mustard 1 teaspoon
Course Sea Salt 1/2 teaspoon or to taste
Combine all the dressing ingredients in a blender. Set aside. In a large bowl, combine remaining ingredients, tossing well. Pour the dressing over the salad tossing well, and mound the salad onto chilled plates.
Cold Salad, makes 4 servings.
For The Salad
Dungeness Crab Meat 1 pound
Yellow Bell Pepper 1/2 cup chopped
Red Onion 1/2 cup chopped
Roma Tomatoes 1/2 cup diced
Green Onion 1/4 cup thinly sliced (white & green portions)
Radishes 1/4 cup diced
Cucumber 1/2 cup peeled, seeded & diced
Fresh Cilantro 2 Tablespoons, chopped
Hearts of Romaine Lettuce 1 cup finely shredded
For The Dressing
Lime Juice 3 Tablespoons fresh squeezed
Extra Virgin Olive Oil 1/2 cup
Dijon Mustard 1 teaspoon
Course Sea Salt 1/2 teaspoon or to taste
Combine all the dressing ingredients in a blender. Set aside. In a large bowl, combine remaining ingredients, tossing well. Pour the dressing over the salad tossing well, and mound the salad onto chilled plates.
Courtesy of the Oregon Dungeness Crab Commission
