Crab & Basil Tomato Salad

Crab & Basil Tomato Salad 

Ingredients:

1 lb. jumbo lump crabmeat

1 jalapeno, seeded and minced

1 lime, zested and juiced

1 Tbsp. garlic infused vinegar

3 Tbsp. plain Greek yogurt

12 basil leaves, chopped

1 tsp. salt, divided

1/2 tsp. red pepper flakes

1/4 tsp. cayenne

2 large ripe tomatoes

12 oz. fresh baby spinach leaves

4 small sprigs basil leaves


Directions:

Combine jalapeno, lime zest, juice and vinegar in a food processor, puree until smooth. Transfer to a medium bowl and whisk in the yogurt, basil, 1/2 tsp. salt, red pepper flakes and cayenne. Add crab to the dressing and gently fold together. Slice tomatoes into 1 inch thick slices. Divide the spinach and tomatoes among four salad plates and season with remaining salt. Top tomatoes with equal portions of the crab salad

Chesapeake Bay Crab & Artichoke Salad

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.