Caribbean Crab and Cucumber Salad
Ingredients:
1 cucumber (about 8 oz.), julienne'd
2 oz. (2 Tbsp.) red onion, chopped
1 large tomato (about 3 oz.), firm, ripe, cut into large chunks
1 rib of celery (1-2 oz.), cut into chunks
1 Tbsp. fresh lemon Juice
1/2 C. red wine vinegar
1 Tbsp. Olive Oil
1 Tbsp. granulated sugar
1 Tbsp. fresh dill weed, minced
1 tsp. McCormick Jamaican Jerk seasoning
10 oz. Jumbo lump crabmeat, cleaned
Directions:
In large bowl, mix all vegetables together with all dressing ingredients. Toss well to coat. Gently fold in crabmeat. Cover and chill until ready to serve.
