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.