Tuscan Crab Salad

Tuscan Crab Salad 

Ingredients:

10 oz. Jumbo Lump crabmeat, cleaned

1/4 c. fresh lemon juice

2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

1/4 tsp. garlic, minced

1/4 tsp. dried oregano leaves

1/2 c. extra virgin olive oil

1 jar (6 oz.) artichoke hearts, drained, quartered

1/2 c. black olives, sliced

1 jar (6 oz.) roasted peppers, julienne

6 oz. arugula

4 oz. baby spinach leaves

salt and pepper to taste

3 oz. sliced almonds


Directions:

Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl. Slowly drizzle in olive oil, whisking constantly. Remove 1/4 cup dressing and set aside and reserve.

Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.

Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated. Season to taste with salt and black pepper.

Chesapeake Bay Crab & Shrimp Louis

Chesapeake Bay Crab & Shrimp Louis

Ingredients:

4 eggs

1 head of iceberg lettuce, shredded

1/4 cucumber, thinly sliced

12 oz. lump crab meat, cleaned

12 oz. cooked shrimp

1 avocado, peeled, pitted and sliced

8 cherry tomatoes, halved

2/3 C. mayonnaise

1/3 C. hot chili sauce

2 Tbsp. sweet pickle relish

1 Tbsp. fresh parsley, chopped

1 lemon, cut into wedges

salt and pepper to taste


Directions:

Boil eggs; cool then peel & chop. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 plates.Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.