1 Picture
Ingredients
- 1 Ib fresh jumbo lump crab
- 4-6 large Roma tomatoes, skins removed and seeded
- 4 avocados, chopped
- Juice from 1 lemon
- 3 teaspoons Coleman's dry mustard
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon A-1 sauce
- 1/8 teaspoon salt
- Microgreens, for garnish spring mix from fresh market
- for tomatoes cut x in bottom, drop in boiling water about 1 minute,
- shock in ice water until cool to handle then peel.
Details
Servings 6
Preparation
Step 1
Blend the dry mustard and mayonnaise together. Add the
Worcestershire sauce, A-1 sauce and salt and whisk vigorously
until creamy. Let sauce sit for about 10 minutes. Add about Y2
cup of the mustard sauce to the crab meat and gently toss with
hands so as not to break up the crab meat.
Peel the tomatoes, squeeze out seeds and juice, and finely chop.
Place on a paper towel to absorb excess moisture. Cut the
avocado into small dice and toss with lemon juice to keep them
from turning brown. Add a little salt to taste.
Using your mold, stack each salad atop individual plates by
layering each ingredient. Start with a layer of tomatoes, a layer of
avocado and a layer of crab. Repeat to make a second layer.
Salads can be pre-made and refrigerated at this point, but no
longer than a couple of hours.
better layer order:
Base of arugula, avacado, crab, tomatoes, microgreens
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