Name: Alaska Crab Salpicon Salad
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; 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

CategorySalad

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

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

Chill for a minimum of 2 hours. Hold refrigerated.

To make 1 portion

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

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

Garnish with 1 oz. assorted tortilla chips around edge of plate. Ready to serve.

*Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.

Latin Citrus Vinaigrette

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

Hold 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

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

Chill for a minimum of 2 hours. Hold refrigerated.

To make 1 portion

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

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

Garnish with 1 oz. assorted tortilla chips around edge of plate. Ready to serve.

*Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.

Latin Citrus Vinaigrette

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

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

Alaska Crab Salpicon Salad

Ingredients Directions