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Ventura Foods, LLC
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Southwestern Crab Salad
Recipe Yield: 4-6 Servings

Crab salad with a southwestern flare. Tender chucnks of crab meat, fresh mango, roasted red pepper and chives mixed in Hidden Valley Balsamic Vinaigrette dressing and served on a bed of mesclun lettuce.
10  oz.  Crab Meat, lump or jumbo lump
4  oz.  Fresh mango, 1/4 inch diced
2  oz.  Roasted Red Pepper, 1/4 inch diced
2  Tbsp.  Chive, cleaned, sliced
1/4  tsp.  Cayenne Pepper
6  oz.  Meschlun Lettuce
   Hidden Valley Balsamic Vinaigrette Dressing - as needed
  • Prepare item per recipe
  • Mix all ingredients gently, except the lettuce
  • Dress crab mixture to coat
  • Portion lettuce on plates
  • Portion crab salad in center of lettuce
  • Serve
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