Alaska King Crab Salpicon Salad
Yields1 Serving 2 1/4 lbs. Alaska King Crab meat*
3/4 cup green onions, chopped
6 oz. (3/4 cup) green bell peppers, diced 1/2"
6 oz. (3/4 cup) red bell peppers, diced 1/2"
6 oz. (3/4 cup) yellow bell peppers, diced 1/2"
1 Tbsp. serrano chiles, minced
2 1/4 lbs. avocado, diced 1/2"
2 Tbsp. fresh mint, chopped
3/4 cup fresh cilantro, chopped
2 tsp. salt
1 tsp. pepper
12 oz. (1 1/2 cups) Latin Citrus Vinaigrette (see recipe)
18 oz. mixed field greens
12 oz. tortilla chips, assorted colors
Latin Citrus Vinaigrette
3 oz. (6 Tbsp.) vinaigrette, prepared
6 oz. (3/4 cup) fresh-squeezed orange juice
3 oz. (6 Tbsp.) fresh-squeezed lemon juice
3 oz. (6 Tbsp.) fresh orange segments, chopped
1Combine Crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix.
2Chill for a minimum of 2 hours. Hold refrigerated.
To make 1 portion
3Place 1 1/2 oz. mixed greens on serving plate.
4Mound 8 oz. chilled Salpicon Salad on top of mixed greens.
5Garnish with 1 oz. assorted tortilla chips around edge of plate. Ready to serve.
6*Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.
Latin Citrus Vinaigrette
7Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.
8Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Ingredients
2 1/4 lbs. Alaska King Crab meat*
3/4 cup green onions, chopped
6 oz. (3/4 cup) green bell peppers, diced 1/2"
6 oz. (3/4 cup) red bell peppers, diced 1/2"
6 oz. (3/4 cup) yellow bell peppers, diced 1/2"
1 Tbsp. serrano chiles, minced
2 1/4 lbs. avocado, diced 1/2"
2 Tbsp. fresh mint, chopped
3/4 cup fresh cilantro, chopped
2 tsp. salt
1 tsp. pepper
12 oz. (1 1/2 cups) Latin Citrus Vinaigrette (see recipe)
18 oz. mixed field greens
12 oz. tortilla chips, assorted colors
Latin Citrus Vinaigrette
3 oz. (6 Tbsp.) vinaigrette, prepared
6 oz. (3/4 cup) fresh-squeezed orange juice
3 oz. (6 Tbsp.) fresh-squeezed lemon juice
3 oz. (6 Tbsp.) fresh orange segments, chopped
Directions
1Combine Crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix.
2Chill for a minimum of 2 hours. Hold refrigerated.
To make 1 portion
3Place 1 1/2 oz. mixed greens on serving plate.
4Mound 8 oz. chilled Salpicon Salad on top of mixed greens.
5Garnish with 1 oz. assorted tortilla chips around edge of plate. Ready to serve.
6*Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.
Latin Citrus Vinaigrette
7Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.
8Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)
Alaska Crab Salpicon Salad
