Guest Blogger: Crab Salad in Parmesan Bowls

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

Dressing:

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!