Caribbean Crabmeat Salad With Creamy Gingered Dressing

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Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield
8 servings
Chef Sharon Banks Chef Sharon Banks
November 1997
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

Step 1

Whisk together first 6 ingredients, and chill.

Step 2

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

Hibscus Cafe, Washington, District of Columbia

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