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| Crab Stack Salad |
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| "What a perfect summer dish to beat the heat. Think of it as a BLT with crab instead of bread. Low calorie and packed with flavor." |
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TOTAL TIME
PREP 20 MINS
COOK 10 MINS
SERVES 4 ADULTS 30mins (average time) TIP: Maryland Blue Crab Meat -
Known for its sweet taste and hearty texture, the meat from the blue crab is a true taste sensation. The premium grade crabmeat is "Jumbo Lump" which consist of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage. Use it in recipes where appearance is important.
Get it online at lintonseafood.com |
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| INGREDIENTS |
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1 lb Crab Meat 1 Package Bacon 4 Hard boiled eggs 1 2 oz Container Basil Pesto 1 Bottle Imported Balsamic Glaze 1 Bag Mixed Field Greens 1 Bottle Remoulade 2 Large Tomatoes |
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| PREPARATION |
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1. Boil the eggs then peel, chill and slice. 2. Cut bacon to 3" lengths 3. Fry bacon to your liking 3. Slice tomatoes, lightly salt, let stand. 4. Make remoulade from scratch or use bottled. |
| ASSEMBLY |
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1. Arrange a nest of greens. 2. Layer tomato slices. 3. Top with bacon. 4. Add egg slices. 5. Top with crab. 6. Drizzle remoulade. 7. Decorate with basil Pesto and Balsamic Glaze. 8. Pour yourself a glass of wine. |
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Curran Greanche Blanc 2012 This wine pairs well with salads, seafood, grilled vegetables, various cheeses, and shines as a summer apertitif. The Grenache Blanc has notes of pear, white peach and melon, with hints of white flowers and lemon zest. It is bone dry, with a medium body, crisp acidity, and well-balanced tannins. The combination of crispness and lushness is tantalizing. |
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