Pam is a great facebook poster so I am sure those of you who are on Facebook have seen us working on our stained glass pieces. It was fun to have a fun Sunday instead of working all day to prepare for the week. Before I left the class in Watertown, I made the following recipe that I cut our of Southern Living magazine. The recipe says serves 6, I’d say more as part of a buffet. It was delicious. I cut the recipe in half and we still had leftovers. This salad is best after chilling for 2-3 hours. I put it together unless than 15 minutes before leaving to pick up Pam.
Ingredients
- 2# fresh jumbo lump crabmeat, drained and picked over. (By Costco brand and no need for any of this.)
- 2/3 C rice vinegar
- 1/2 C finely chopped white onion
- 1/4 C granulated sugar
- 1/4 C EVOO
- 2 T lemon zest (2 lemons)
- 2 t kosher salt1 t black pepper
- 1,4 C finely chopped fresh mint
- Bib lettuce leaves
Instructions
- Place all ingredients except mint in a bowl and chill for 2-3 hours. (I did this before leaving for Lebanon to pick up Pam.)
- Serve on the lettuce leaves like little tacos.