Fresh Backfin Lump Crab Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With summer on the way it time to start thinking about some cool salads for those hot summer afternoons or light dinners for the muggy evenings, this is one of my favorite summer salads and living in VA I am fortunate enough to be able to obtain the best sweet succulent Maryland blue crabs, I can either go to the docks or spend a lazy afternoon pulling them up with a chicken neck tied to a string from under the pier. Read more . I hope you enjoy this as much as I do RR Ingredients:
16 oz. blue crab backfin crabmeat |
2 whole asian pears, diced |
2 medium celery stalks, diced |
1 medium carrot, diced |
1 medium leek greens, washed and diced |
4 oz. water chestnuts, chopped |
1/2 cup orange blossom honey |
1 cup clos du bois chardonnay |
1 cup mayonnaise |
1/2 cup crème fraiche |
6 oz. toasted cashews or pecans, course chopped |
Directions:
1. 1. Drain crabmeat of excess moisture.
2. 2. Combine diced pears with Clos du Bois Chardonnay.
3. 3. Combine crabmeat, pear and wine mixture, add all other ingredients, mix well
4. 4. Chill for an hour or more and serve the crabmeat salad on a bed of greens with crispy toast points and some sharp Swiss or cheddar cheese with a glass of the Clos du Bois Chardonnay
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