Succulent Crab Salad

A while ago my local Giant Eagle had a seafood sale. There were tons of BOGO specials, including lump crabmeat, 2 lb bags of EZ-peel shrimp, tuna steaks, etc. Needless to say that I stocked up.


Succulent Crab Salad
1 1/2 Tbsp Salted butter
2 Tbsp Shallots, minced
2 cloves Garlic, minced
1 c Lump crabmeat, pick through
pinch Cayenne
Salt and pepper
1 oz Goat cheese, crumbled
1 tsp Truffle oil or Truffle infused olive oil

Melt the butter over medium-high heat in a skillet. Add the shallots and garlic and cook until soft and fragrant, 1 to 2 minutes. Add the crabmeat, salt, pepper and cayenne and cook for one minute. Place crab mixture on a bed of spinach leaves, top with goat cheese and drizzle with truffle oil.


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