Crema para untar de ensalada de cangrejo de Baja California

Name: Crema para untar de ensalada de cangrejo de Baja California
Yield: 24 10-oz. servings
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Raciones

24 10-oz. servings

Ingredientes

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

Preparación de la receta

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.

Para prepararlo a la carta:

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.