Baja Crab Salad Spread


24 283.5-g servings


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.

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