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
