| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Main dish, Salads, Shellfish | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Mayonnaise |
| 1/2 | c | Fresh parsley leaves |
| 4 | ts | Fresh lime juice |
| 1 1/2 | ts | Grated lime peel |
| 1 1/2 | ts | Grated fresh ginger |
| 3/4 | c | Plain low-fat yogurt |
| 1 | lb | Lump crab meat, flaked and picked over or imitation crab meat |
| (surimi) | ||
| 2 | ts | Fresh lime juice |
| 1 1/2 | lb | Medium shrimp, peeled, deveined and cooked |
| Assorted salad greens | ||
| 1/2 | Honeydew melon, peeled and sliced | |
| 2 | Mangos, peeled and sliced | |
| 1 | Cucumber, scored with a fork and sliced |
INSTRUCTIONS
GINGER-LIME DRESSING SALAD 1. Make Ginger-Lime Dressing: Combine mayonnaise, parsley, lime juice, peel and ginger in blender and blend until smooth. Transfer to bowl and stir in yogurt. (Can be made ahead. Cover and refrigerate up to 24 hours.) Makes 1 1/2 cups. The creamy topping also goes great with poultry or fruit. 2. Toss crab meat with lime juice and 1/2 cup Ginger-Lime Dressing. Arrange decoratively on platter with shrimp, greens, fruit and cucumber. Serve with remaining dressing. PER SERVING Calories 475 Total Fat 26 g Saturated Fat 4 g Cholesterol 234 mg Sodium 537 mg Carbohydrates 25 g Protein 37 g Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998
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