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Grilled Sweet Potatoes:
1 large (about 1/2 lb. total) baked sweet potato
1 Tbsp. vegetable oil
1/8 tsp. ground cumin seed
1/8 tsp. salt
1 tsp. honey

Crab Salad:
8 oz. Phillips Crab Meat, jumbo lump recommended
1/4 cup chopped celery
1 Tbsp. sour cream
1/4 cup mayonnaise
1 Tbsp. fresh lime juice
1 tsp. canned jalapeno pepper slices, minced
1/8 tsp. salt

Red Hot Chili Sauce:
1/4 cup chili sauce or Phillips Cocktail Sauce
1-2 tsp., as desired, canned jalapeno pepper slices, minced
1 Tbsp. fresh lime juice

Salad Base: 4 cups mixed greens

Cooking Instructions
  • Preheat grill.
  • Slice sweet potatoes crosswise into 1/2-inch slices. Mix oil, cumin, salt, and honey together in small bowl.
  • Brush potato slices with oil mixture and grill on high heat, turning once, until hot and marked with grill marks, approximately 5-10 minutes per side. Hold warm.
  • Meanwhile, prepare Crab Salad: mix all ingredients, except crab meat, together in a medium bowl. Gently fold in crab meat and hold, chilled, until ready to serve.
  • In separate bowl, mix the Red Hot Chili Sauce ingredients together
  • To serve, mound about 1/3 cup Crab Salad on top of 1 cup mixed greens.
  • Top each portion with 1 Tbsp. of Red Hot Chili Sauce. Fan slices of grilled sweet potato around the plate.
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Jumbo Lump Crab Meat

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