Asian Pear and Roasted Cashew Crab Salad

Photo: psfreeman

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
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  • 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) crxC3xA8me fraiche
  • 6 ounce(s) toasted cashews, course chopped


  1. 1. Drain crabmeat of excess moisture.
  2. 2. Combine diced pears with Clos du Bois Chardonnay.
  3. 3. Combine crabmeat, pear and wine mixture, add all other ingredients, mix well and serve.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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