Ingredients:
1 cup mayonnaise
1 tbsp. dijon mustard
1 tbsp. dry white wine
1 tsp. ground ginger
1/2 tsp. salt
1 pinch sugar
1 lb. fresh lump crabmeat
8 plum tomatoes; diced
1 cup seedless cucumber; diced
1/2 tsp. old bay seasoning
1/4 tsp. ground white pepper
mixed gourmet salad greens
1 avocado, sliced
1 purple onion, cut into rings
1 mango, sliced
1 cup mayonnaise
1 tbsp. dijon mustard
1 tbsp. dry white wine
1 tsp. ground ginger
1/2 tsp. salt
1 pinch sugar
1 lb. fresh lump crabmeat
8 plum tomatoes; diced
1 cup seedless cucumber; diced
1/2 tsp. old bay seasoning
1/4 tsp. ground white pepper
mixed gourmet salad greens
1 avocado, sliced
1 purple onion, cut into rings
1 mango, sliced
Preparation
Procedure:
Whisk together mayo, mustard, white wine, ground ginger, salt and sugar; cover and chill. Combine crabmeat, tomatoes, cucumber, Old Bay and white pepper in a lg. bowl.
Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish with avocado, onion and mango.
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Quiche of Crabmeat and Endive
Makes 4 servings
Ingredients:
2 tablespoons unsalted butter
3 Belgian endive, cleaned and minced
Salt and freshly ground white pepper
1 cup fresh crabmeat
3 large eggs
3/4 cup all-purpose flour
2 cups milk
Preparation:
In a large skillet, melt butter over high heat. Add endive, with salt and pepper to taste, and sauté for 4 minutes. Remove from pan and chill.
Preheat oven to 450° F. Butter a 9-inch pie plate or quiche pan without a removable bottom. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
Add the endive. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined. Pour over the crabmeat and endive and bake for 35 minutes. Serve hot or warm.
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