Butterhead Lettuce and Lump Crab Salad
Butterhead Lettuce and Lump Crab Salad
Directions
- In a bowl fold together crab meat, mayonnaise, lemon juice, lemon zest, mustard powder, salt, pepper, Cajun seasoning, capers, green onion, and parsley.
- Place chilled lettuce leaves on cold salad plates then top with a portion of crabmeat mixture.
- Arrange egg and avocado garnish on each plate then serve.
Ingredients
- 1 lb Empire's Treasure® Crabmeat, Lump
- 4 ea Peak Fresh Produce® butterhead lettuce leaves
- 1/2 cup Delancey Street® Real Mayonnaise
- 1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 1/4 tsp mustard powder
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 2 tbsp Roma® Capers , drained
- 1 tsp Magellan® Cajun seasoning
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 ea Nature's Best Dairy® Egg(s), boiled and cut into quarters for garnish
- 1 ea Peak Fresh Produce® Avocados, cut into quarters sliced and fanned for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
