Crab Salad
Ingredients:
1lb
crabmeat
¼ cup
mayonnaise
2
tablespoons sour cream
1
tablespoon Dijon mustard
2
tablespoons chopped jalapeno or green pepper
1
tablespoon lemon juice
1
avocado thinly sliced
1 cup
English cucumber thinly sliced
1 cup
cherry tomatoes cut in half
1 bag
arugula
2
teaspoon fresh chives (chopped)
1
teaspoon fresh tarragon (chopped)
1 teaspoon
salt
½
teaspoon pepper
¼ cup
champagne vinegar
2
tablespoon evo
Method
In a
bowl combine crab meat, mayonnaise, sour cream, mustard, peppers, juice,
chives, tarragon and salt & pepper.
You can do this up to six hours ahead of time and put in refrigerator.
You need to have about 1 hour to prepare your dish before ready to serve so
make sure to plan ahead. For this part
you need a biscuit cutter 3” in diameter.
Place your biscuit cutter on a platter and start layering salad; crab
meat mixture (about 2 tablespoons) then avocado, cucumbers and tomatoes. You should do 2 layers each. You should be able
to make about 4 servings from the above quantities; I have double the amount of
ingredients and made exactly 8 portions.
Shortly
before serving, mix arugula, vinegar, evoo and salt & pepper.
To
serve place about ½ cup of green salad mixture on a plate and carefully place
your crab salad on top (use a small spatula to transfer). I plated each dish right before serving and
simply arranged each crab patty on top of arugula but it took me about 10
minutes to do this.
