Adapted from Epicurious
This is a great recipe to serve as a first course and it makes a beautiful presentation. The recipe produces enough dressing to use with 2 pounds of "crabmeat". The ingredients for the dressing are the basic amounts; we adjust according.
1 cup mayonnaise
¼ cup ketchup-based chili sauce
¼ cup minced scallion
2 tablespoons Capers, rinsed
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled white horseradish
1 piece celery, diced
Salt, pepper to taste
1 pound crabmeat* (optional: save 1 stick for decoration)
Hard-boiled eggs, quartered
Sliced avocado (mixed with fresh lime juice and cumin)
Grilled fresh asparagus (optional)
Finely dice crabmeat.
Whisk mayo & chili sauce; add remaining dressing ingredients. Taste and adjust accordingly. We add more horseradish for an extra "zip".
Combine enough dressing w/"crabmeat" to hold it together.
Using a large platter, arrange the shredded lettuce to cover the platter. Next, place the "crabmeat " salad in the middle of the platter and surround with the groups of veggies. Optional: cut the saved "crabmeat" stick into 2 or 3 pieces and place on top of the "crabmeat".
Place extra dressing in a bowl and pass separately.
Yield: 6 - 8 as first course
* For this recipe, we used Dyna-Sea Kosher Crabmeat Sticks, Kof-K kosher
Recipes: Appetizers, Faux Crabmeat, Parve, Kosher