Baja Crab Salad Spread

Servings

24 283.5-g servings

227 g Poblano Peppers
1.8 kg Lump Crab Meat
220 g GFS Heavy-Duty Mayonnaise
220 g GFS Sour Cream
230 g Markon Stalk Celery
50 g Markon Cleaned Shallots
10 g Markon Italian Parsley
2 Tbsp Dijon Mustard
1 Tbsp Seafood Seasoning
2 ct Markon Limes, zested
336 g Markon Conventional Spring Mix
168 g Jalapeño Peppers
270 g Radishes
2.04 kg Yellow Corn Tortilla Chips

Recipe Preparation

1. Place the whole peppers on a open-range burner. Char the pepper skin on all sides. Place in a hotel pan. Allow to cool uncovered. Scrape 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.

To prepare à la carte:

Place 14 g of spring mix on the front of a chilled serving plate. Place 113 g 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 85 g of tortilla chips next to the crab salad.