Prosciutto & Crab ‘Salad’

This could be called either a ‘salad’, or a ‘plate’. A plate because it’s a plate of prosciutto, arranged on porcelain. A salad because it has all the components of a salad, arranged as a salad would, on a plate. Whatever you call it, this sweet, umami, tangy meal is stupidly easy to make, and most of the ingredients can be adjusted of the amount to make your perfect plate of meaty goodness. I hope you mess around with this recipe, and find your own way of making plated prosciutto. There will be tons more of these plated salads where this came from… it’s one of my favorite things to eat. I hope you love this recipe as much as I enjoyed developing it.

Ingredients:

Prosciutto di Parma, enough to cover the plate

1 cup lump crab

1 cup shredded cheddar, fresh

1/2 cup alfalfa sprouts

1 tablespoon creme fraiche

Freshly cracked pepper

Directions:

Decorate a medium-sized plate with prosciutto, layering and crinkling the slices to be able to cover the plate completely, but still with some texture. Sprinkle the shredded lump crab over the plate. Grate the cheddar over the plate and add as much cheese as you want. Freshly crack pepper over plate. Shred the sprouts and sprinkle over and around center. Plop dollop creme fraice in center of plate. Consume immediately.

Serving Suggestions:

Chardonnay, cucumber water, lemonade