<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>½ cup English cucumbers, diced</li>
<li>1 tbsp feta</li>
<li>4 oz white balsamic vinegar</li>
<li>4 oz sweet potato puree</li>
<li>1 tbsp Siracha or Thai chili paste</li>
<li>2 tbsp light corn syrup</li>
<li>1 tbsp salt and pepper blend</li>
<li>1 cup tomatoes, diced</li>
<li>¼ cup feta</li>
<li>12 mint leaves, julienned</li>
<li>1 cup 80/20 blended oil (80% vegentable oil, 20% olive oil)</li>
<li>2 lbs jumbo lump crab meat</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Blend all ingredients with an asterisk (*) in a food processor, and puree until smooth. Pour mixture through either a chamois cloth or cheesecloth and return to food processor while slowly adding oil until smooth. </li>
<li>Blend tomatoes, feta, and mint into a bowl. Add 1 cup of dressing to salad, mix, then add crab and toss to coat crab. Be sure not to break up crab meat; you want to leave as many lumps as possible.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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