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Community Recipe
from [psfreeman]

Asian Pear and Roasted Cashew Crab Salad

Serve this crabmeat on a bed of greens or with crispy toast points, sharp swiss cheese and a glass of Clos du Bois Chardonnay. Recipe from Harris Teeter's Fresh Catch Newsletter.

  • Yield: 4 servings
  • Prep time:30 Minutes


  • 16 ounce(s) blue crab backfin crabmeat
  • 2 whole Asian pears, diced
  • 2 medium stalk(s) celery, diced
  • 1 medium carrot, diced
  • 1 medium leek greens, diced then washed
  • 4 ounce(s) water chestnuts, chopped
  • 1/2 cup(s) honey
  • 1 cup(s) Clos du Bois Chardonnay
  • 1 cup(s) mayonnaise
  • 1/2 cup(s) crème fraiche
  • 6 ounce(s) toasted cashews, course chopped


1. Drain crabmeat of excess moisture.

2. Combine diced pears with Clos du Bois Chardonnay.

3. Combine crabmeat, pear and wine mixture, add all other ingredients, mix well and serve.

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Asian Pear and Roasted Cashew Crab Salad recipe