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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/3 cup mayonnaise |
1 1/2 teaspoons seafood seasoning |
1 tablespoon capers, drained |
1/2 teaspoon worcestershire sauce |
1 teaspoon dijon mustard |
1 pound fresh lump crabmeat, drained |
1/2 cup finely diced red bell pepper |
1/2 cup seeded, finely diced cucumber |
1/2 cup minced green onion |
1 tablespoon butter |
1/4 cup japanese breadcrumbs (panko) |
4 cups mixed salad greens |
Directions:
1. Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.
2. Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.
3. Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.
4. Wine note: Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.
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