Caribbean Crabmeat Salad With Creamy Gingered Dressing

Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from


1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry white wine
1 teaspoon ground ginger
1/4 teaspoon salt
Pinch of sugar
1 pound fresh lump crabmeat
8 plum tomatoes, diced
1 cup diced seedless cucumber
1/2 teaspoon Old Bay seasoning
1/4 teaspoon ground white pepper
Mixed gourmet greens
Garnishes: avocado slices, purple onion rings, mango slices


Whisk together first 6 ingredients, and chill.

Combine crabmeat and next 4 ingredients in a large bowl. Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish, if desired.


Chef Sharon Banks,

Hibscus Cafe, Washington, District of Columbia,

November 1997