Asian Pear and Roasted Cashew Crab Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
16 ounce(s) blue crab backfin crabmeat |
2 whole asian pears, diced |
2 medium stalk(s) celery, diced |
1 medium carrot, diced |
1 medium leek greens, diced then washed |
4 ounce(s) water chestnuts, chopped |
1/2 cup(s) honey |
1 cup(s) clos du bois chardonnay |
1 cup(s) mayonnaise |
1/2 cup(s) cr¨me fraiche |
6 ounce(s) toasted cashews, course chopped |
Directions:
1. Drain crabmeat of excess moisture.
2. Combine diced pears with Clos du Bois Chardonnay.
3. Combine crabmeat, pear and wine mixture, add all other ingredients, mix well and serve.
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