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Zesty Lump Crab Salad
| Zesty Lump Crab Salad | Print |
Recipe By: Alice Morrow
Zesty Lump Crab Salad
Ingredients
- 1 head of Bibb lettuce, separate into individual lettuce cups
- 1 container of mixed lettuce greens (whatever is your favorite)
- 1 (12-oz.) bag of broccoli-slaw
- 1 bottle Wishbone Red Vinegar Dressing
- 1 lb. jumbo lump crabmeat, drained and picked for shells
- ½ c. Stonewall Kitchen Lemon Herb Aioli
- ¼ c. Cindy’s Kitchen Chipotle & Ancho Vinaigrette
- ¼ c. Cindy’s Kitchen Vidalia Onion & Cilantro Dressing
- Fresh chives
- Kosher salt, fresh black pepper
Instructions
- Clean Bibb lettuce and refrigerate until ready to assemble salad.
- In a Ziploc bag, place the broccoli slaw and add about ¼-1/2 c. of the Wishbone Red Vinegar Dressing or use a dressing you would like.
- Refrigerate until ready to use. I like to marinade the slaw a day or two ahead.
- In a bowl, combine the Lemon Herb Aioli, and the other two dressings. Mix well.
- Place the crabmeat in a bowl and gradually add the dressing mix. You will not use all of it. Save the extra to drizzle later. Season with salt and pepper. Refrigerate.
- When ready to assemble salad: Take the container of mixed greens and season with salt and pepper and drizzle with a little olive oil. Place a mound on the individual salad plates. Place 1-2 of the Bibb lettuce cups on top of the greens. Gently scoop the crabmeat into the lettuce cup. Spoon some of the slaw around the lettuce cup. Garnish with fresh chives.
Notes
****I like to do the crabmeat mixture and slaw mixture, one or two days ahead of time. It gets better with time. You can use any dressings you like. These dressings are found in larger grocery stores or specialty stores.
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