LUMP CRAB SALAD
INGREDIENTS: 1 pound canned lump crab, 1/4 cup olive oil, juice of 2-3 limes, 1/2 red onion, 2 tomatoes, 2 small seedless cucumbers, 1/2 cup chopped jicama, 1 tsp salt & pepper, 1/2 cup fresh cilantro & parsley
Sauce: equal parts mayo and siracha
Pita Chips: Brush with garlic infused olive oil, sprinkle with sumac, bake until golden brown on 325 on a foil lined cookie sheet.
Chop all the vegetables into small pieces and mix all of the ingredients together. I chilled it for a few hours in the fridge to enhance the flavor! I used the sauce as a garnish on the plate.
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