This was an impressive first course made for my birthday dinner by my friend Sally.
She made gorgeous bowls made of Parmigiano Reggiano cheese and filled them with a beautiful fresh lump crabmeat salad.
And forget Sandra Lee's tablescapes. Sally created a special birthday table setting, complete with throne, tiara and tulips! (for the Tart Queen).
It was gorgeous!
Sally's Crabmeat Salad in Parmesan Frico Cups:
Salad: (makes enough 4 salads)
1 lb. of fresh lump crabmeat (found in the seafood section, refrigerated)
1/4 cup of sliced radishes
1/2 hot house cucumber, sliced and quartered
1 cup of quartered cherry tomatoes
1/4 cup of diced red onion
1/2 cup of diced mango
1/4 cup of baby arugula leaves
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Parmesan Frico Cups, click here for Giada's recipe.
They were gorgeous and so delicious!
Mix all salad ingredients (except arugula) and toss in a bowl , season with salt & pepper.
Add dressing just before serving and spoon into Parmesan bowls!
Add arugula leaves for garnish before dressing the salad.
Thanks Sally for a memorable birthday dinner!