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Citrus Crab Salad



1 lb.                 Lump crab meat
1 large             Jalapeño, minced (seeds removed but leave membrane)                
3/4 cup            Robert Rothschild Farm Citrus Chardonnay Sauce, divided
1 small pkg.     Spring mix
1/4 cup            Orange juice, fresh squeezed
1 large             Avocado, sliced
1 large             Mango, sliced
                        Cracked black pepper, for garnish only



In a medium bowl, mix crab, jalapeño and 1/2 cup Citrus Chardonnay Sauce. In another bowl, mix spring mix, orange juice and 1/4 cup Citrus Chardonnay Sauce. Top salad with crab mixture and garnish with mango, avocado and black pepper.

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