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LOCATION: Recipes >> Salad Recipes >> Crab 05

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CRAB SALAD

1 pound backfin crab meat
1 avocado cut into small dice
juice of 1 lemon
3 tablespoons plain nonfat yogurt
3 tablespoons light sour cream
1 1/2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon Old Bay Seasoning
2 drops hot pepper sauce
2 tablespoons capers, drained

Pick over crab meat for shell. Set aside.

Combine avocado with lemon juice. Mix yogurt, sour cream, parsley,
chives, Old Bay Seasoning, pepper sauce and capers. Add avocado
and lemon juice to yogurt/sour cream mixture. Gently fold into the
crab, trying not to break up lumps of crab meat.

For Lacy Shells, you'll need 1 1/4 cups coarsely grated
Parmigiano-Reggiano cheese and 2 sheets baking paper.

Preheat oven to 350 degrees.

Place 2 tablespoons of cheese forming a circle about 3 inches in
diameter on a parchment-covered baking sheet. Repeat to create 12
"lacy shells". Bake approximately 10 minutes or until brown. Remove
immediately from sheet.

For Sauce, you'll need 1/2 cup whipping cream, 2 tablespoons chili
sauce, 1 tablespoon Old Bay Seasoning (or to taste), 1/2 pound baby
lettuce and 12 chive leaves. Whip cream until slightly thick and
add chili sauce and Old Bay. Continue beating until soft peaks are
formed.

Arrange lettuce on six salad plates, top with one lacy shell, and
mound crab salad on shell. Position another shell on top with a
few sprigs of chives. Garnish shell, salad and plate with a few
dollops of sauce. Serve immediately. Serves 6.

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