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Print this Recipe    Crab 06

BLUE CRAB SALAD
Serves 6.

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

Inspect 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.

Silken Sauce, Accompaniments & Service, 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.

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