| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Caribbean |
Salads |
8 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
c |
Mayonnaise |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Dry white wine |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
|
pn |
Sugar |
| 1 |
lb |
Fresh lump crabmeat |
| 8 |
|
Plum tomatoes; diced |
| 1 |
c |
Seedless cucumber; diced |
| 1/2 |
ts |
Old Bay seasoning |
| 1/4 |
ts |
Ground white pepper |
|
|
Mixed gourmet salad greens |
|
|
Avocado slices |
|
|
Purple onion rings |
|
|
Mango slices |
INSTRUCTIONS
1997 SOUTHERN LIVING ANNUAL
GARNISH
Whisk together mayo, mustard, white wine, ground ginger, salt, and sugar;
cover and chill. Combine crabmeat, tomatoes, cucumber, Old Bay, and white
peppper in a lg. bowl. Toss with mayonnaise mixture. Serve with greens on
serving plates. Garnish, if desired.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 15, 1998
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