Crab Salad

Crab Salad


½ medium cucumber thinly sliced
½ package Hidden Valley Original Ranch Salad Dressing
& Seasoning Mix
1 cup Dairy Maid Dairy Buttermilk
1 cup cherry tomatoes stemmed, halved
1 cup mayonnaise
1 cut into wedges lime
1 large avocado peeled, seeded, thinly sliced
1 tablespoon grated, fresh ginger
1 teaspoon prepared horseradish
2 cups cooked white rice rinsed, chilled
4 butter Lettuce leaves
4 ounces cooked crab meat

In medium bowl, whisk together the dressing mix,
buttermilk and mayonnaise until well blended. Fold in the
horseradish and ginger. Chill covered for at least 30 minutes.
In a medium bowl, toss the crab meat together with 4
tablespoons of the dressing until evenly coated. To serve,
arrange ½ cup of the rice on top of each lettuce leaf. Top
with 2 tablespoons of the remaining dressing. Arrange one
quarter of the crab meat, avocado and cucumber on top
of each serving. Garnish with cherry tomatoes and lime

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