• ½ cup English cucumbers, diced
  • 1 tbsp feta
  • 4 oz white balsamic vinegar
  • 4 oz sweet potato puree
  • 1 tbsp Siracha or Thai chili paste
  • 2 tbsp light corn syrup
  • 1 tbsp salt and pepper blend
  • 1 cup tomatoes, diced
  • ¼ cup feta
  • 12 mint leaves, julienned
  • 1 cup 80/20 blended oil (80% vegentable oil, 20% olive oil)
  • 2 lbs jumbo lump crab meat


  1. 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.
  2. 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.
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