Dungeness Crab & Sweet Pea Zoodle Salad

• Gluten free

• Seafood

  • 1 1/2 lbs Dungeness crab meat

• Produce

  • 1/3 cup Celery
  • 1/4 tsp Dill, dried
  • 1/3 cup Green bell pepper
  • 1/3 cup Onion
  • 8 oz Petits pois peas, canned or thawed frozen
  • 5 Yellow squash, small
  • 3 Zucchini, large

• Condiments

  • 1 Dressing
  • 1/4 tsp Mustard, yellow
  • 2/3 cup Ranch dressing, gluten free

• Baking & Spices

  • 1/4 tsp Paprika
  • 2 Salt

Found on asprinklingofcayenne.com

Description

Ingredients

• 1½ pounds Dungeness crab meat
• ⅓ cup chopped onion
• ⅓ cup chopped green bell pepper
• ⅓ cup chopped celery
• 2 tablespoons butter or olive oil.
• 5 small yellow squash
• 3 large zucchini
• 8 ounces canned or thawed frozen petits pois peas
• salt, black pepper, and cayenne pepper to taste
• Dressing
• ⅔ cup gluten free ranch dressing
• ¼ tsp. dried dill
• ¼ tsp. yellow mustard
• ¼ tsp. paprika
• salt, black pepper, and cayenne pepper to taste

Directions

• Preheat broiler.
• Julienne the squash and zucchini by hand or over a mandolin. Toss the zoodles with SP&C.
• Arrange the zoodles over two large baking trays lined with aluminum foil.
• Broil each tray for 7 minutes. Let cool.
• Brown the onion, bell pepper, and celery in the butter or olive oil. Pour into a large bowl.
• Let cool for a bit, then add the cooled zoodles, peas, and crab meat.
• Make the dressing by combining the ranch and/or mayo, dill, mustard, paprika, and SP&C to taste.
• Stir dressing into zoodle salad. Serve immediately, or chill for 2 hours before serving, if desired.