Yield: 8 servings. King Crab Topping: 16 oz. container Phillips King Crab meat (sectioned into desired sized pieces) ½ cup mayonnaise 2 Tbsp. lemon juice 2 Tbsp. sundried tomatoes, packed in oil, slivered 2 cloves fresh garlic, minced 2 tsp. fresh basil leaves, chiffonade to taste, freshly ground black pepper Salad Base: ¼ cup red onion slivers 2 Tbsp. sliced pimento-stuffed green olives ¼ cup sliced black olives 2 cups baby field greens or spring mix 2 cups romaine, chopped Garnish: 2 ...
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