Fresh Crab Salad with Avocado, Grapefruit & Wasabi Mayo

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
lump crabmeat	1 lb. 2 oz.	1 qt. 1/2 cup
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise	8 oz. 1 oz.	1 cup 2 Tbsp.
shallots, minced	1 oz. -	1/4 cup 1/2 Tbsp.
lime juice	- -	4 tsp. 1/2 tsp.
GREY POUPON Classic Dijon Mustard	- -	2 tsp. 1/4 tsp.
crab claw meat	1 lb. 2 oz.	48 claws 6 claws
fully ripe avocados, mashed	1 lb. + 8 oz. 3 oz.	1-1/2 cups 3 Tbsp.
grapefruit sections	1 lb. + 2 oz. 2-1/4 oz.	48 sections 6 sections
Sesame Seed Lavash	- -	48 each 6 each
Wasabi Mayo
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise	4 oz. 1/2 oz.	1/2 cup 1 Tbsp.
wasabi tobiko	2 oz. 1/4 oz.	1/2 cup 1 Tbsp.
water	2 fl oz -	1/4 cup 1/2 Tbsp.
ichimi togarashi	- -	1/2 tsp. few dashes

Directions

COMBINE lump crabmeat, mayo, shallots, lime juice and mustard until well blended. Refrigerate until ready to serve.

WASABI Mayo: Mix mayo, wasabi tobiko, water and togarashi until well blended. Refrigerate until ready to serve.

FOR 3 servings: Spoon about 1/2 cup crabmeat mixture, 3 Tbsp avocado, 6 grapefruit sections and 6 crab claws into separate small bowls; place on large serving plate. Drizzle about 2 Tbsp. Wasabi Mayo over crab claws. Serve with 6 Sesame Seed Lavash.

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