Dijon Crab Salad | Adelphia Seafood, Pennsylvania
Gently toss together crabmeat, vegetables, and apple. Set aside.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Serving platter
- Plate
Ingredients
- ½ pound lump crabmeat
- 1 tbsp carrots (shredded)
- ⅓ cup celery (diced)
- ⅓ cup cucumber (sliced thin)
- ¼ cup apple (with skin) (diced)
- romaine lettuce leaves
- 1 cup salad oil
- ¼ cup Dijon mustard
- ¼ cup white wine tarragon vinegar
- ½ tsp garlic (minced)
- ½ tsp parsley (chopped)
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