A fresh and delicate salad that combines the sweetness of pear with the fine flavor of crab. The creamy lemon sauce adds a lively touch without masking the main ingredients. Perfect as an elegant starter or light meal.
Ingredients
- crab meat drained
- 2 ripe but firm pears, cut into small dice
- romaine lettuce, thinly sliced
- celery, cut into small dice
- finely chopped red onion
- mayonnaise
- plain yogurt
- lemon juice
- Dijon mustard
- honey
- fresh dill, finely chopped
- Salt, to taste
- Pepper, to taste
Instructions
- In a large bowl, mix together the mayonnaise, plain yogurt, lemon juice, Dijon mustard, honey, dill, salt, and pepper.
- Add the crab meat, pears, celery, and red onion, then gently mix to avoid breaking up the crab.
- Refrigerate for 10 minutes to allow the flavors to meld together.
- Place the romaine lettuce in the plates, then add the crab and pear salad on top.
- Serve cold, with additional fresh dill and toasted almond slices if desired.
- Note: For a more elegant version, serve in small glasses or on endive leaves. Use Bartlett or Bosc pears for a good balance between sweetness and firmness.
