Spicy Crab-Cucumber Salad

This sweet, yet spicy crab mixture gets a glam presentation with thinly sliced hot-house cucumbers, micro nasturtium leaves, and edible daisies.
Spicy_Crab_Salad_w-Cucumbers

Ingredients:

8 oz. jumbo lump crab meat
1/2 C mayonnaise
2 T sour cream
1 T Worcestershire sauce
1 T Ready-Set-Serve Lemon Juice
1 clove Ready-Set-Serve Peeled Garlic, minced
1 T Sriracha sauce
1 tsp. kosher salt
1 Markon First Crop Hot-House Cucumber, sliced thinly
Micro nasturtium leaves
Micro edible daisies

Instructions:

In a large mixing bowl, combine crab, mayonnaise, sour cream, Worcestershire, lemon juice, garlic, Sriracha, and salt.
Mold mixture into a dome shape on serving platter. Cover dome with thin slices of cucumber, then decorate that with nasturtium leaves and flowers. Serve chilled.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.