Well, maybe not so perfect when contemplating dinner in our SOG City kitchen. Yesterday evening was one of those times when I could not see myself slaving over a hot store, so what's a hungry person to do?
Our local Publix, where shopping can be an adventure, came to my rescue. I put together a no-cook tropical fruity salad using already prepared ingredients: cooked snow crab claws from the fish market, a bag of chopped romaine from the veggie department, and a plastic bowl of fresh fruit from the fruit counter.
Here is what I wound up with:
Crabby Fruit Salad
1 pound snow crab cocktail claws
1 tablespoon Old Bay Seafood seasoning
3 tablespoons lime juice -- divided
3 tablespoons sour cream
1/2 teaspoon sea salt
1/2 teaspoon hot sauce -- preferably Belizian*
2 cups mixed fruit -- fresh, in 1"cubes
1/2 cup green onion -- chopped
1 tablespoon cilantro -- chopped
3 cups romaine lettuce leaves
Place crab claws, Old Bay, and a third of the lime juice in a plastic bag. Seal and gently toss to coat the crab. Set aside.
In a large bowl, add the rest of the ingredients except for the lettuce, and mix gently but thoroughly.
Plate the lettuce and top with the fruit mixture. Evenly distribute the crab claws around the fruit on each plate, then serve.
"A no-cook salad with ready to go ingredients from the local food store."
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 548 Calories; 7g Fat (11.3% calories from fat); 52g Protein; 74g Carbohydrate; 12g Dietary Fiber; 105mg Cholesterol; 2551mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 4 Fruit; 0 Non-Fat Milk; 1 Fat.
NOTES : A tropical fruit bowl from the local grocery with kiwi, watermelon, papaya, and mango would be good choices.
*Many hot sauces from Belize are made with fruit and Scotch Bonnet peppers - a combination that goes well in this recipe.
The Belle of Ballast Point gave this salad a "two thumbs up".