Chesapeake Bay Crab & Artichoke Salad
Ingredients:
8 oz. Backfin crabmeat
8 oz. Claw crab meat
1lb. pasta
1/2 c. olive oil
1 medium jalapeno, seeded and finely chopped
1 small red onion, finely chopped
2 garlic cloves, peeled smashed, finely chopped
salt & pepper to taste
6 oz. marinated artichoke hearts, drained, quartered
1 c. dry white wine
3 Tbsp. clam juice
2 Tbsp. fresh lemon juice
1/4 c. balsamic vinegar
1 lb. fresh baby spinach
4 oz. gorgonzola cheese
Directions:
Bring 4 quarts of salted water to a boil, add pasta and cook until al dente, about 6-8 minutes. Drain well.
Add half the olive oil to a large bowl, toss pasta with oil and chill. Add the remaining oil to a large, heavy skillet over medium-high heat.
Saute? jalapeno, onion and garlic in oil until softened, about 1-2 minutes.
Season crab with salt and pepper. Add to skillet, cook 2 minutes. Add the artichokes and cook off any moisture for another minute. Add mixture to the pasta. Using the same skillet, add wine, clam and lemon juices. Add the vinegar and reduce liquid to thin syrup. Spread the spinach on top of the pasta and drizzle with warm balsamic dressing. Toss thoroughly, allowing dressing to wilt the spinach slightly. Crumble the
gorgonzola over the salad, toss, and spoon onto platter.
