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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Interesting but tasty mix of cucumber, grapefruit, crab and yogurt. Serve with a crusty bread and a crisp cold Chardonnay for a nice hot summers day meal. Ingredients:
1/4 cup plain yogurt |
2 tablespoons fresh lime juice |
1/2 teaspoon finely grated lime zest |
2 tablespoons olive oil |
2 -3 dashes tabasco sauce |
salt, to taste |
white pepper, to taste |
1/2 lb fresh crabmeat |
1 teaspoon white wine vinegar |
1 cucumber, seeded, peeled and sliced in half moons lengthwise then sliced into thin half moons |
1 pink grapefruit, cut into segments |
1/2 cup fresh peas, steamed until just done |
Directions:
1. In a large bowl, mix the yogurt with the lime juice, lime zest, oil and a few dashes of tabasco sauce. Season with salt & white pepper.
2. Place the crab in a bowl and fold in 3 Tbsp of the yogurt dressing.
3. Stir the vinegar into the remaining yogurt dressing. Fold in the cucumber, grapefruit and peas.
4. Spoon the salad onto plates, top with crab and serve.
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