Based on an appetizer we had at a local restaurant, we developed this recipe which makes a great lunch or a light supper.
8 ounces lump crab
2 tablespoons chopped red bell pepper
tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons. mayonnaise
¼ cup vinaigrette
Butter leaf lettuce
Peel and cut into ½” cubes the avocado, mango, and papaya. Set aside.
Pick through the crab to find the little pieces of shell and set in a small bowl.
Finely chop the red bell pepper, celery, and green onion and mix it into the crab along with the mayonnaise and 1 Tbs. of vinaigrette.
Arrange the lettuce on a plate. Arrange the mango, papaya, and avocado in three mounds leaving room in the center.
Arrange the crab salad in the middle of the plate.
Drizzle with vinaigrette
Yield: 2 luncheon servings