Mama Mangia
Super Moderator
Crabmeat Salad
1 Pound Cooked fresh lump crabmeat; cleaned to remove any shell
1 Cup Diced red bell pepper (1/4−inch)
1/4 Cup Wafer thin slices of red onion
1 Teaspoon Salt
1 Teaspoon Coarsely ground black pepper
1/4 Cup Fresh lime juice
1/4 Cup White wine vinegar
1/4 Cup Olive oil
4 Ripe fresh tomatoes
8 Large Boston lettuce leaves; washed, patted dry
1 Pound Fresh asparagus; cooked and chilled
2 Hard boiled eggs; peeled and cut into quarters
TO MAKE THE SALAD: In a mixing bowl, combine the crabmeat, red bell pepper, red onion, salt, black pepper, lime juice, vinegar and olive oil and toss
well. Cover and refrigerate until serving time.
TO MAKE THE TOMATO CUPS: Core each tomato, and on each one, make 4 incisions perpendicular to each other, but do not cut all the way through. Leave the tomato attached at the bottom. Gently pry the tomato points apart, thus forming a tomato crown with 8 wedges.
TO SERVE: Arrange each tomato crown on lettuce leaves and spoon the crabmeat salad in the middle; if it spills over the top that's okay. Garnish each
plate with the cooked asparagus and hard boiled eggs.
1 Pound Cooked fresh lump crabmeat; cleaned to remove any shell
1 Cup Diced red bell pepper (1/4−inch)
1/4 Cup Wafer thin slices of red onion
1 Teaspoon Salt
1 Teaspoon Coarsely ground black pepper
1/4 Cup Fresh lime juice
1/4 Cup White wine vinegar
1/4 Cup Olive oil
4 Ripe fresh tomatoes
8 Large Boston lettuce leaves; washed, patted dry
1 Pound Fresh asparagus; cooked and chilled
2 Hard boiled eggs; peeled and cut into quarters
TO MAKE THE SALAD: In a mixing bowl, combine the crabmeat, red bell pepper, red onion, salt, black pepper, lime juice, vinegar and olive oil and toss
well. Cover and refrigerate until serving time.
TO MAKE THE TOMATO CUPS: Core each tomato, and on each one, make 4 incisions perpendicular to each other, but do not cut all the way through. Leave the tomato attached at the bottom. Gently pry the tomato points apart, thus forming a tomato crown with 8 wedges.
TO SERVE: Arrange each tomato crown on lettuce leaves and spoon the crabmeat salad in the middle; if it spills over the top that's okay. Garnish each
plate with the cooked asparagus and hard boiled eggs.
