Crab and Roasted Pepper Salad |
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Written by
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Wednesday, 22 June 2011 16:04 |
1 pound jumbo lump crabmeat, picked for shells 2 large green bell peppers 2 large red bell peppers 2 large yellow bell peppers ½ cup olive oil Juice of ½ lemon Juice of ½ lime 2 TBS balsamic vinegar 2 TBS chopped parsley 1...
- 1 pound jumbo lump crabmeat, picked for shells
- 2 large green bell peppers
- 2 large red bell peppers
- 2 large yellow bell peppers
- ½ cup olive oil
- Juice of ½ lemon
- Juice of ½ lime
- 2 TBS balsamic vinegar
- 2 TBS chopped parsley
- 1 TBS chopped oregano
- 1 TBS chopped basil
- 1 tsp chopped thyme
- 1 tsp chopped tarragon
- ¼ cup chopped green onions
- ¼ cup chopped parsley
- ¼ cup grated parmesan cheese
- ½ tsp salt
- ½ tsp coarse ground black pepper
- 1 tsp Louisiana Hot Sauce
- Roast bell peppers on open gas flame or under broiler until blackened on all sides; place in brown paper bag, seal tightly, and let stand 15-20 minutes
- Remove bell peppers and peel under cold water until all charred peel is removed, seed and julienne each pepper into six equal strips, set aside
- In bowl, combine oil, juices, vinegar, parsley, oregano, basil, thyme and tarragon; whisk until all ingredients are well blended
- Add green onions, parsley and parmesan cheese; add salt, pepper, and hot sauce
- In a separate bowl place roasted peppers; sprinkle crabmeat gently and add dressing
- Toss 2-3 times to coat all ingredients; cover and refrigerate 4-6 hours prior to serving
Serves 6-8
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Last Updated on Wednesday, 06 July 2011 02:25 |