David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Wedge Salad with Lump Crab

Wedge Salad with Lump Crab

Ingredients

  • 1 head iceberg lettuce, cut into quarters
  • 8 ounces lump crab (2 oz./serving)
  • Remoulade Dressing (see below)
  • 1 tomato, minced
  • 2 green onions, chopped

 

Directions

On each salad plate, place 1 wedge of lettuce turned on its side. Pour remoulade dressing on wedge. Sprinkle with lump crab, tomatoes, and green onions.

 

Remoulade Dressing

Ingredients

  • 2 tablespoons lemon juice
  • ¾ cup mayonnaise
  • ¼ cup chopped onion
  • ¼ cup chopped green onions (tops only)
  • ¼ cup chopped celery
  • 1 clove chopped garlic
  • 1 tablespoon horseradish
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon style mustard
  • ¼ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons chopped parsley leaves
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper

 

Directions

Place all ingredients in a food processor and blend for 10-15 seconds.

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