Crab Salad Recipe
Ingredients
2 large oranges, peeled, seeded and quartered
250 mL 1 cup crab meat, flaked
1 lemon, quartered
2 green onions, thinly sliced lettuce leaves, as needed
Sauce
250 mL 1 cup plain low-fat yogurt
50 mL 1/4 cup tomato juice
15 mL 1 tbsp fresh parsley, chopped
15-25 mL 1-2 tbsp dry white vermouth
2-3 drops Tabasco sauce
50 mL 3 tbsp black olives, pitted and chopped
2 mL 1/2 tsp fresh coriander, chopped
Directions
Combine all the ingredients for the sauce in a bowl; mix well and set aside.
Arrange the lettuce leaves as desired on serving plates.
Fan out the orange quarters on each plate.
Garnish with the crab meat, sprinkled with lemon.
Border with the sauce.
Garnish with green onion sprinkles.
Arrange the lettuce leaves as desired on serving plates.
Fan out the orange quarters on each plate.
Garnish with the crab meat, sprinkled with lemon.
Border with the sauce.
Garnish with green onion sprinkles.
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