Yield: 4 portions Dress ing: 1⁄4 cup olive oil 1 Tbsp. lime juice 1 tsp. balsamic vinegar 1⁄2 tsp. Dijon mustard 1⁄4 tsp. salt, divided 1⁄4 tsp. ground black pepper, divided Crab sala d: 1⁄4 cup mayonnaise 2 Tbsps. Dijon mustard 1 tsp. paprika 8 oz. lump crab meat 1 cup red, yellow, green bell peppers, chopped 1 fully-ripened avocado (about 8 oz.) 1⁄2 tsp. lime zest, grated 1 tsp. lime juice 1⁄2 cup plum or grape tomatoes, chopped 4 small sprigs frisée To prepare dressing: In a cup whisk ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.