Servings: 10
50 spinach leaves, large
30 oz. Alaska Crab Meat
3/4 cup ginger, minced
3 limes, whole, 1/4-inch dice (rind on)
1 1/2 cups peanuts, roasted and chopped
2 red or green chili peppers, seeded and slivered
Directions:
On serving plate or in shallow bowl, place five spinach leaves with leaves facing upward,
if possible, or place single spinach leaves on appetizer plates.
Assemble bites by dividing crab into small compact mounds on spinach leaves.
Top each with ginger, lime, peanuts and chili peppers.
Suggested side: Toasted Coconut-Tamarind Sauce
For more recipes using 5 ingredients or less, please visit
www.alaskaseafood.org/foodservice/5-ingredients/
