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Baja Crab Salad Spread

Yield 24 10-oz. servings

Ingredients

  • 8 oz. Poblano Peppers
  • 4 lb. Lump Crab Meat
  • 1 c. GFS Heavy-Duty Mayonnaise
  • 1 c. GFS Sour Cream
  • 1 c. Markon Stalk Celery
  • 1/4 c. Markon Cleaned Shallots
  • 1/4 c. Markon Italian Parsley
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Trade East No MSG Seafood Seasoning
  • 2 ct. Markon Limes, zested
  • 6 oz. Markon Conventional Spring Mix
  • 1/4 c. Jalapeño Peppers, fresh
  • 6 oz. Radishes, fresh
  • 4 3/4 lb. Gran Sazón Yellow Corn Tortilla Chips

Preparation

1. Place the whole peppers on an open-range burner. Char the pepper skin on all sides. Place in hotel pan. Allow to cool uncovered. Scrape the the charred skin off of the peppers using a paring knife. Remove the cores and seeds. Scrape off any excess seeds. Small-dice the peppers.

2. Place the crab meat, mayonnaise, sour cream, celery, shallots, parsley, Dijon mustard, seafood seasoning and 1 Tbsp. of lime zest in a chilled stainless-steel mixing bowl. Season to taste with salt and pepper. Mix together with a rubber spatula, being careful not to break up the crab. Place in a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Place 1/4 oz. of spring mix on the front of a chilled serving plate. Place 4 oz. of the crab salad on top of the spring mix. Place 3 jalapeño slices and 1 Tbsp. of radishes on top of the crab salad. Place 3 oz. of tortilla chips next to the crab salad.