Crab Salad

2 boiled eggs, diced
1 cup mayonnaise
1 tablespoon sugar
2 ounces cream cheese
1/4 cup onion, diced
1/4 cup celery, diced
1/2 teaspoon Creole seasoning
1/2 teaspoon Old Bay^® Seasoning
1/4 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon Tabasco^® sauce
12 ounces crab

Mix all ingredients together being careful not to over mix and break up your crab.
Serve in hollowed out tomato cup over salad greens with your favorite dressing.

Tomato Vinaigrette

6 ounces cider vinegar
6 ounces salad oil
15 ounces canned tomatoes, diced
4 ounces white onion, finely diced 1/4" 
3 ounces sugar
1 1/4 teaspoon white pepper
1 1/2 teaspoon salt
3/4 teaspoon fresh thyme, whole
3/4 teaspoon fresh basil, minced

Using the whip attachment, mix oil and vinegar on slow speed.
Drain tomatoes and add to mixer.
Blend in remaining ingredients. Mix for 3 minutes.
Store 24 hours prior to use.

Great dressing for the days of summer to come. Also, can be added to fresh sliced cucumbers for a refreshing summer salad.

Recipes provided by Executive Chef David Laszczak.