Foodservice 411 Recipes

Recipes

Carolina Lump Crab Salad

Chef	John P. Flanders
Restaurant/Operation	The Restaurant at Rowayton Seafood, Rowayton, Conn.
Menupart	Fish and Seafood, Salads
Daypart	Lunch, Dinner

Yield: 4 servings

Lump crab meat

1 lb.

Basil leaves, julienned

Small bunch of chives, minced

Extra-virgin olive oil, divided use

5 Tbsp.

Juice of lemon

Orange juice

1 Tbsp.

Champagne vinegar

1 Tbsp.

Salt and pepper

to taste

Ripe avocados, diced

Small red onion, diced

1/2

Cilantro, chopped

1/4 cup

Juice of lime

Red-wine vinegar

1 tsp.

Fresh herb salad or salad mix

garnish

1. Place crab, basil and chives in mixing bowl. In separate bowl, whisk together 4 Tbsp. olive oil, lemon juice, orange juice and champagne vinegar. Add to crab and gently mix. Adjust seasonings with salt and pepper.

2. Combine avocados, red onion, cilantro, lime juice, red-wine vinegar and remaining 1 Tbsp. olive oil.

3. To plate, portion avocado mixture onto four plates and divide crab on top. Garnish with fresh herb salad or salad mix.