SERVES: 4
INGREDIENTS:
1 can (16 oz) Pasteurized LUMP crab meat (found in the cold foods section)
1 small package of 'spring mix' salad greens
2 lemons
crackers for serving
Old Bay seasoning for serving
Remoulade sauce
http://firebird-cooks.blogspot.com/2011/03/remoulade-sauce.html
Cocktail sauce
http://firebird-cooks.blogspot.com/2013/02/shrimp-cocktail-and-sauce.html
DIRECTIONS:
Prepare the two sauces a day in advance; refrigerate. If you have 8 'shot glasses', get them ready and store in the fridge to keep cold. If you don't have that, chill two small serving/soup bowls for the sauces and add a spoon to each
Wash and spin the spring mix dry, removing any obvious large stems on the greens. Spread a layer of the greens on four salad plates and refrigerate until just before serving.
Remove ends of lemons and slice into 'squeezable' quarter.... cover and refrigerate until serving.
Pasteurized crab meat is essentially 'cooked' and can be eaten out of the can. If you want, you CAN saute it in a tiny dab of butter, sprinkle on some Old Bay, and serve warm. My preference is NOT cooking it but serving it cold, with some Old Bay seasoning on the table for guests who desire it....
At appetizer time - drain the crab and spread 1/4 of it (4 oz) atop the salad greens - keeping the crab on one side of the plate. Add 2 lemon wedges to the other side, and shot glasses of sauce if using them...
Serve with Ritz, or any cracker that is MILD and won't overwhelm the crab.
ENJOY!
