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 roasted red peppers, julienne
4 plum tomatoes, quartered
In medium bowl, blend all topping ingredients together, except crab meat. Fold in crab meat. Chill at least 1 hour or until ready to serve.
In medium mixing bowl, toss salad base ingredients together. Mound ½ cup salad base onto plate. Top with approximately 1/3 cup portion of crab topping. Garnish each plate with julienne strips of red pepper and 2 quarters of plum tomato.