Crab Slaw

Ingredients: 1 small can King crab meat 1/2 head of napa cabbage, shredded 3 heads of bok choy, shredded 3 green onions, chopped 1 red bell pepper, julienned 1/2 cup your favorite Caesar dressing (or the Gastronomy recipe attached) 1/2 cup oil and vinegar dressing (or use the Gastronomy recipe for red wine vinaigrette attached) Method: Combine crab, cabbage, bok choy, onions and bell pepper and set aside. Thoroughly combine Caesar and oil and vinegar dressings. Set aside. Market Street Caesar Dressing Yield: 2 quarts Ingredients: 1 quart mayonnaise 1 quart sour cream (or IMO) 1 cup red wine vinegar 1 ounce Worcestershire Sauce 1 tablespoon anchovy paste 2 tablespoons garlic, minced 1/2 cup Parmesan cheese, grated 1/4 cup sherry (optional) 2 black peppercorns, cracked 1 tablespoon salt 4 dashes Tabasco Method: Combine all ingredients and mix well. Can be stored in the refrigerator in an air-tight container for 1-2 weeks. Market Street Red Wine Vinaigrette Yield: One cup Ingredients: 1/2 cup good quality salad oil 1/2 cup red wine vinaigrette 1 tablespoon cracked black pepper 1/2 tablespoon salt 2  tablespoons shallots, crushed 1  tablespoon fresh parsley, chopped Method: Combine all of the ingredients in a blender until incorporated. Refrigerate until ready to serve. ««« Back to Recipe Search page