Tomato and Crab Salad
Crab, cream cheese, and chives top a fresh salad dressed with a lime vinaigrette.
Ingredients
8 ounces lump crab
4 tablespoons cream cheese, softened
3 tablespoons mayonnaise
2 tablespoons chives, minced
1/2 teaspoon salt
1/2 teaspoon white pepper
A couple dashes of hot sauce
2 tablespoons lime juice
3 tablespoons olive oil
1/2 teaspoon fresh ginger, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 romaine hearts, chopped
1 small head butter lettuce, chopped
1 pint grape tomatoes, halved
Instructions
Combine crab, cream cheese, mayonnaise, chives, salt, white pepper and hot sauce and refrigerate for 15 minutes.
To prepare the vinaigrette, combine lime juice, olive oil, ginger, salt and pepper and whisk thoroughly.
Toss romaine and butter lettuce in vinaigrette and top with crab salad and tomatoes.
Tomato and Crab Salad
Ingredients
Instructions
- Combine crab, cream cheese, mayonnaise, chives, salt, white pepper and hot sauce and refrigerate for 15 minutes.
- To prepare the vinaigrette, combine lime juice, olive oil, ginger, salt and pepper and whisk thoroughly.
- Toss romaine and butter lettuce in vinaigrette and top with crab salad and tomatoes.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I can Cordon Bleu just about anything - but this is my FAVORITE! So juicy, so unexpected, so not boring - and if you haven’t bought mini muffin pans yet, this recipe will convince you they are a must for DINK recipes!