Imagine a light lunch or dinner...a crisp, cold glass of Pinot Grigio and finishing with a light dessert of fresh melons or assorted fruits.
Not only satisfying, but also a bit more health conscious than Fast Food & Soda!
Either way, there's no heating up the kitchen and slaving over a stove!!!
Fresh Crab Salad
1/4 cup fresh lemon juice
2 Tbsp. white wine vinegar
2 Tbsp. water
1 tsp. Kosher salt
1/2 tsp. sugar
2 pinches of celery seeds, finely ground
1 large rib of celery, halved lengthwise and sliced very thinly
2 Tbsp. sour cream
1 Tbsp. mayonnaise
1 Tbsp. fresh chives finely chopped
8-12 ounces blue crab meat (lump or backfin)
Freshly ground pepper
Romaine lettuce leaves or Butter Lettuce leaves
Paprika for garnish
In a small bowl, whisk together the lemon juice, vinegar, water, salt, sugar and celery seeds.
Add the celery, cover and refigerate for 30 minutes; drain, reserve liquid.
In a medium bowl whisk the sour cream, mayo, black pepper and 1 Tbsp. reserved celery liquid. Flake
the crab meat into the dressing, add celery and chives. Stir to combine and season to taste with salt, pepper and reserved celery liquid. Refrigerate 1 hour up to 24 hours. Remove to room temp 30 minutes
prior to serving. Serve on lettuce leaves with crackers. Garnish with paprika.
or, Marinated Shrimp Salad
2 lb. large boiled, peeled shrimp (I boil with Old Bay, Onion, Lemon)
1 can black olives, drained
1 jar pimento stuffed green olives, drained
6 cloves garlic, minced
1 large red onion, cut in strips
1 qt. sliced fresh mushrooms or marinated artichokes, coarsely chopped and drained.
3 stalks clery, sliced thin
1/3 cup fresh snipped parsley
1 lg. bottle of Zesty Italian dressing.
Combine all ingredients in a large plastic or glass container, cover and refridgerate at least one day
before serving. Shake or stir several times per day. Serve on bed of lettuce using slotted spoon to drain.
Entree choice is ready...prepare a platter of fruit and pour a glass of wine. Voila! Dinner!
