Difference between revisions of "Crab Cocktail"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 13: | Line 13: | ||
* sprigs of [[chicory|frisée]] (curly lettuce), optional | * sprigs of [[chicory|frisée]] (curly lettuce), optional | ||
| − | == | + | == Procedures == |
# In a medium bowl, combine all ingredients except crab and [[chicory|frisée]]. | # In a medium bowl, combine all ingredients except crab and [[chicory|frisée]]. | ||
# Gently fold in crab to coat, trying to keep chunks intact. | # Gently fold in crab to coat, trying to keep chunks intact. | ||
Latest revision as of 11:05, 15 July 2012
Description
The fresh lump crabmeat for this splurge of an appetizer delivers big sweet and succulent chunks in each bite. For an extra-special presentation, arrange this salad in large martini glasses.
File:Atkins crab cocktail appetizers.jpg
Crab Cocktail
Ingredients
- ¼ cup finely diced yellow bell pepper
- ¼ cup very thinly sliced yellow onion
- 2 tablespoons fresh lime juice
- 1½ tablespoons mayonnaise
- 1 teaspoon finely chopped fresh parsley
- ¼ teaspoon salt
- 1 container or can (8 ounces) fresh refrigerated lump crab meat, picked over
- sprigs of frisée (curly lettuce), optional
Procedures
- In a medium bowl, combine all ingredients except crab and frisée.
- Gently fold in crab to coat, trying to keep chunks intact.
- Divide crab mixture into two oversized martini glasses or small clear dessert bowls, mounding mixture with a spoon.
- Insert a few small springs of frisée in each glass.
- Serve immediately or cover and chill up to 1 hour.
