Even the Dawgs loved it!Aurora Catering's

Satsuma and Crab Salad with Raspberry Dressing

Yield  10 12 Servings

CUP FRESHLY SQUEEZED KEY LIME JUICE  (preferred, however fresh squeezed standard American store bought limes are acceptable)
1/2 MEDIUM RED ONION (Diced fine)
2 TSP FRESH GARLIC (Crushed, then minced fine)
2 TSP CAPERS
1 TBSP SUSHI GRADE RICE WINE VINEGAR
TSP ZATARAIN'S PRO BOIL MIX
TSP WHITE PEPPER
6 SPRIGS CILANTRO (Chopped fine and preferred. However, Italian, flat or curly parsley can be substituted.)

POUND WHITE LUMP CRABMEAT

Method

Add the first eight ingredients to a medium sized mixing bowl, whisk.  Gently add the lump crabmeat and carefully fold into the dressing. Cover and chill.

Raspberry Dressing

1 TBSP RASPBERRY VINEGAR

CUP OLIVE OIL

1 TSP BLACK GROUND PEPPER

1 TSP FRESHLY MINCED GARLIC

Method

Combine the above in a small mixing bowl and whisk.

Mixed Green Salad

ASSORTED MIXED GREENS

2 SATSUMAS (preferred, or Clementines is Satsumas are not available)

Combine all greens in a large mixing bowl and chill.  Peel Satsumas, then use a small paring knife and cut out wedges.

 

FINAL ASSEMBLY

Add raspberry vinaigrette to the mixed green salad, toss gently but insure that all of the leafs are covered.


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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 -2006 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.