ALICE’S PILED-ON ROASTED POTATO CASSEROLE2 large Vidalia onions, thinly sliced6 large Portabella mushroom caps, stem…
Creamy Lump Crabmeat Salad with Tomatoes or Stuffed Mushrooms
| Creamy Lump Crabmeat Salad with Tomatoes or Stuffed Mushrooms | Print |
Recipe By: Alice Morrow
Creamy Lump Crabmeat Salad with Tomatoes or Stuffed Mushrooms
Ingredients
- 1 lb. of fresh jumbo lump crabmeat (or just regular lump or backfin), picked for shells
- ¼ c. Dijon mustard
- ¼ c. Spicy Mayo (there are various flavors, just choose the one you like)
- ¼ c. extra virgin olive oil
- 2-4 T. Balsamic vinegar
- Salt, black pepper
- Juice of fresh lemon
- Lettuce leaves
- Sliced tomatoes
- Sliced cucumbers
- Olives, optional
Instructions
- In bowl, mix the mustard, mayo, vinegar, olive oil and seasoning.
- Place the amount of crabmeat you want to use in a bowl.
- Gently fold in some of the dressing. You don’t want to drown it. Taste for seasoning. Save the dressing not used in refrigerator.
- Place lettuce leaf on plate, then the sliced tomato, place the crab mixture in center of tomato. Place cucumber slices and olives around. Also can serve with stuffed mushrooms.
- Squeeze lemon juice. Put a little paprika for color.
Notes
*****You can also substitute shrimp or crawfish for the crabmeat.
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