Alaska King Crab Salpicon Salad
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 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)
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
