recipes
Crab Clasic Salad with Roasted Asparagus Lettuce Cups
INGREDIENTS
16 oz. Crab Classic, Flake Style
4 tbsp. low fat mayonnaise
juice of 1 lemon
1 tsp. orange zest
6 drops of Tabasco sauce
2 drops Worcestershire sauce
1 red onion julienne
1 red, yellow and orange bell pepper julienne
1/2 bunch of dandelion greens shredded
1 seeded Serrano chile diced fine
1 bunch pencil asparagus grilled
1 head bibb lettuce
1 tbsp. stemmed and finely chopped flat leaf parsley
kosher salt and table ground black pepper
zest of 1 lemon and orange for garnish
4 tbsp. low fat mayonnaise
juice of 1 lemon
1 tsp. orange zest
6 drops of Tabasco sauce
2 drops Worcestershire sauce
1 red onion julienne
1 red, yellow and orange bell pepper julienne
1/2 bunch of dandelion greens shredded
1 seeded Serrano chile diced fine
1 bunch pencil asparagus grilled
1 head bibb lettuce
1 tbsp. stemmed and finely chopped flat leaf parsley
kosher salt and table ground black pepper
zest of 1 lemon and orange for garnish
DIRECTIONS
Combine the mayonnaise, lemon juice, orange zest, Tabasco, Worcestershire sauce to bowl and mix. Add salt and pepper to taste. Add to the dressing the red onion, red/yellow and orange peppers, Serrano Chile, dandelion green, parsleys and mix to incorporate dressing. Add salt and pepper to taste. Refrigerate mixture for one hour for flavors to incorporate. Wash bibb lettuce and set aside on clean towel to dry. Grill asparagus until slight char marks appear. Remove from grill, season to taste and allow to cool. To serve, fill lettuce cups with the Crab Classic salad, garnish with two or three Asparagus spears and fresh orange and lemon zest. If you have salad mix left over from filling the lettuce cups, place remaining salad mix into a serving bowl and arrange the filled lettuce cups around the bowl of Crab Classic salad.
Makes approximately 20 servings.
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Makes approximately 20 servings.
Printable Version
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