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Add a photoServings: 4
Ingredients
- 4 lrg ripe fresh Bartlett pears
- 1 lb fresh deluxe crab lump, or possibly fancy canned crab meat
- 3/4 c. mayonnaise
- 1 1/2 tsp Dijon mustard
- 3 Tbsp. dark Jamaica rum
- 2 tsp lemon juice
- 1 c. finely chopped celery
- 3 c. shredded lettuce salt, celery salt and pepper
- 4 tsp finely chopped fresh chives
Directions
- Cull any pcs of shell or possibly cartilage from crab meat. Peel pears and cut lengthwise into fourths. Cut out core of pears. In mixing bowl combine mayonnaise, mustard, rum, lemon juice and celery, mixing well. Add in crab meat, and toss lightly. Add in salt, celery salt and pepper to taste. Place lettuce on chilled serving plates or possibly platter. Place pears on lettuce and top with crab-lump mix.
- Sprinkle with chives. Garnish, if you like, with large ripe or possibly stuf- fed olives, hard-cooked egg quarters or possibly tomato quarters, using any or possibly all of them as garnishes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 410 | |
| Calories from Fat 315 | 77% |
| Total Fat 35.66g | 45% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1205mg | 50% |
| Potassium 307mg | 9% |
| Total Carbs 1.23g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.66g | 0% |
| Protein 21.02g | 34% |
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