Satsuma and Crab Salad with Raspberry Dressing Recipe

Even the Dawgs loved it! Aurora Catering's

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

Method

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.

Raspberry Dressing

1 TBSP RASPBERRY VINEGAR

¼ CUP OLIVE OIL

1 TSP BLACK GROUND PEPPER

1 TSP FRESHLY MINCED GARLIC

Method

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.

FINAL ASSEMBLY

Add raspberry vinaigrette to the mixed green salad, toss gently but insure that all of the leafs are covered.

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