Strawberry and Crab Salad

A dish by Chef Shannon Bingham

Serves 4

You’ll need:

1 pint Louisiana Strawberries, cored & quartered
2 Elki Roasted Red Peppers, julienned
1 Kiwi, Peeled & Diced
1 Bunch Watercress, Washed & Stems Removed
1/4 c Chiffonade Mint and/or Basil
6 oz Jumbo Lumo Crab
2 Tbsp Beaufor Champagne Vinegar
2 Tbsp Olive Oil 2 Tbso Canola Oil or other neutral oil
1/2 c Vermont Creamery Creme Fraiche


1. Combine Strawberries, Roasted Red Peppers, Kiwi, Watercress, Mint and Crab in a Large Bowl
2. Toss with Champagne Vinegar, Olive Oil and Canola Oil and Season to taste with Salt and Pepper
3. Transfer to individual bowls and drizzle with Creme Fraiche