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Spicy Crab-Cucumber Salad
This sweet, yet spicy crab mixture gets a glam presentation with thinly sliced hot-house cucumbers, micro nasturtium leaves, and edible daisies.
Ingredients:
8 oz. jumbo lump crab meat
1/2 C mayonnaise
2 T sour cream
1 T Worcestershire sauce
1 T Ready-Set-Serve Lemon Juice
1 clove Ready-Set-Serve Peeled Garlic, minced
1 T Sriracha sauce
1 tsp. kosher salt
1 Markon First Crop Hot-House Cucumber, sliced thinly
Micro nasturtium leaves
Micro edible daisies
Instructions:
In a large mixing bowl, combine crab, mayonnaise, sour cream, Worcestershire, lemon juice, garlic, Sriracha, and salt.
Mold mixture into a dome shape on serving platter. Cover dome with thin slices of cucumber, then decorate that with nasturtium leaves and flowers. Serve chilled.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers