50 spinach leaves, large
30 oz. Alaska Crab Meat
¾ cup ginger, minced
3 limes, whole, 1/4-inch dice (rind on)
1 ½ cups peanuts, roasted and chopped
2 red or green chili peppers, seeded and slivered
- 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