The Outdoor Kitchen Show     |     home

Crab Salad
This is Anthony Gregoire's recipe (Val's Marina):

1 cup light mayo (or nonfat plain yogurt)
dash of hot sauce
dash of worcestershire sauce
1/4 cup chopped red onion
1/4 cup chopped celery
1/2 cup chopped cucumber
1/2 lb crabmeat, picked for shells
cajun seasoning
lettuce, tomato wedges

Combine all ingredients, up to crabmeat. Mix well and season with cajun seasoning. Add crabmeat and fold gently. Serve on top of lettuce with tomato wedges. Top with a little extra seasoning. Serve cold.