Lump Crab Salad

Hello all!  Happy Tuesday!  Hope you enjoyed a wonderful weekend.  I made this salad on Friday for my parents with some fresh picked crab meat.  Turned out fabulous!  I will make this again and again lol.  When I served it they ate it with crackers instead of on the lettuce.  Prayers to those that need them.  Spicy and I really appreciate you stopping by.  Hope your week goes smooth, see you on Thursday!

Lump Crab Salad

Dressing:

1/2 teaspoon grated lime rind

3 Tablespoons fresh lime juice

1 1/2 Tablespoons extra virgin olive oil

1 teaspoon sugar

1 teaspoon Thai fish sauce

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Salad:

3/4 cup finely chopped celery

2/3 cup finely chopped red bell pepper

1/3 cup thinly sliced green onions

3 Tablespoons chopped fresh mint 

1 pound lump crab meat, shell pieces removed

4 medium Boston lettuce leaves

To prepare dressing, combine first 7 ingredients, stirring with a whisk.

To prepare salad, place celery and next 4 ingredients (through crab meat) in a medium bowl; toss gently to combine.  Drizzle dressing over salad; toss gently to coat.

Place 1 Boston lettuce leaf on each of 4 plates; spoon 1 cup salad into each leaf.  Yield:  4 servings

the best of Cooking Light easy summer meals September 2007