Alaska Crab Salpicon Salad

Category

Alaska King Crab Salpicon Salad

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
1

Combine Crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix.

2

Chill for a minimum of 2 hours. Hold refrigerated.

To make 1 portion
3

Place 1 1/2 oz. mixed greens on serving plate.

4

Mound 8 oz. chilled Salpicon Salad on top of mixed greens.

5

Garnish 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
7

Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.

8

Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)

      
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
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

1

Combine Crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix.

2

Chill for a minimum of 2 hours. Hold refrigerated.

To make 1 portion
3

Place 1 1/2 oz. mixed greens on serving plate.

4

Mound 8 oz. chilled Salpicon Salad on top of mixed greens.

5

Garnish 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
7

Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.

8

Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)

Alaska Crab Salpicon Salad

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