Satsuma and Crab Salad with Raspberry Dressing
Yield 10 – 12 Servings
¼ CUP FRESHLY SQUEEZED KEY LIME JUICE (preferred, however fresh squeezed
standard American store bought limes are acceptable)
1/2 MEDIUM RED ONION (Diced fine)
2 TSP FRESH GARLIC (Crushed, then minced fine)
2 TSP CAPERS
1 TBSP SUSHI GRADE RICE WINE VINEGAR
¼ TSP ZATARAIN'S PRO BOIL MIX
½ TSP WHITE PEPPER
6 SPRIGS CILANTRO (Chopped fine and preferred. However, Italian, flat or curly parsley can be substituted.)
¾ POUND WHITE LUMP CRABMEAT
Add the first eight ingredients to a medium sized mixing bowl, whisk. Gently add the lump crabmeat and carefully fold into the dressing. Cover and chill.
1 TBSP RASPBERRY VINEGAR
¼ CUP OLIVE OIL
1 TSP BLACK GROUND PEPPER
1 TSP FRESHLY MINCED GARLIC
Combine the above in a small mixing bowl and whisk.
Mixed Green Salad
ASSORTED MIXED GREENS
2 SATSUMAS (preferred, or Clementines is Satsumas are not available)
Combine all greens in a large mixing bowl and chill. Peel Satsumas, then use a small paring knife and cut out wedges.
Add raspberry vinaigrette to the mixed green salad, toss gently but insure that all of the leafs are covered.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2006 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.