Prep Time: 15-20 min
Cook Time: 10 min

This is a dish I’ve been waiting to do for a while.  I use Alaskan Snow Crab that I buy in bulk and keep in my freezer.  I also like to always have some lump crab meat on hand from the local restaurant supply store.  Once your prep is done the dish comes together quickly and it’s a great dish to have done ahead of time if you’re planning a party.  Hope you enjoy. 

Ingredients

Salad

• 1 Julienned Carrot
• 1 Julienned Green Apple
• Papaya (Optional)
• Sliced Red Onion 
• Sliced Red Cabbage
• Julienned Shallots
• Julienned Cucumber
• 2 Thai Chili
• Handful Green Onion
• Basil
• Handful Mint
• Handful Cilantro
• Handful Micro Greens
• Tablespoon Rice Power 
• Lump Crab (10oz)
• Snow Crab Cluster

Dressing

• 1-2 Limes Juiced and Zest
• 1 Teaspoon Fish Sauce
• 1/3 Can Coconut Milk
• 1 Tablespoon Sugar
• 1/2 Cup Rice Wine
• Dried Thai Chili Powder (to taste)
• Teaspoon of Grated Ginger and Garlic

Directions

1. Prep and cut all of your vegetables and set aside
2. Steam Snow Crab Cluster until warmed through, about 10 minutes
3. In a food processor add all ingredients and blend on low for a few minutes until dressing comes together.
4. Toss salad with vegetables and dressing and add to a large serving plate.  Then top with lump and snow crab.  I like fresh mint and a drizzle of dressing on top of the crab!