Crab Salad
Ingredients
- 1 pound backfin crab meat
- 1 avocado cut into small dice
- juice of 1 lemon
- 3 tablespoon plain nonfat yogurt
- 3 tablespoon light sour cream
- 1 1/2 tablespoon finely chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon Old Bay Seasoning
- 2 drops hot pepper sauce
- 2 tablespoon capers, drained
Instructions
Pick over crab meat for shell. Set aside. Combine avocado with lemon juice. Mix yogurt, sour cream, parsley, chives, Old Bay Seasoning, pepper sauce and capers. Add avocado and lemon juice to yogurt/sour cream mixture. Gently fold into the crab, trying not to break up lumps of crab meat. For Lacy Shells, you'll need 1 1/4 cups coarsely grated Parmigiano-Reggiano cheese and 2 sheets baking paper. Preheat oven to 350 degrees. Place 2 tablespoons of cheese forming a circle about 3 inches in diameter on a parchment-covered baking sheet. Repeat to create 12 "lacy shells". Bake approximately 10 minutes or until brown. Remove immediately from sheet. For Sauce, you'll need 1/2 cup whipping cream, 2 tablespoons chili sauce, 1 tablespoon Old Bay Seasoning (or to taste), 1/2 pound baby lettuce and 12 chive leaves. Whip cream until slightly thick and add chili sauce and Old Bay. Continue beating until soft peaks are formed. Arrange lettuce on six salad plates, top with one lacy shell, and mound crab salad on shell. Position another shell on top with a few sprigs of chives. Garnish shell, salad and plate with a few dollops of sauce. Serve immediately. Serves 6.