Jumbo lump crab salad with plantain chips and avocado
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jumbo lump crab meat, picked |
| Through for cartilage | ||
| ¼ | cup | Diced red, yellow and green |
| Pepper | ||
| 2 | Scallions, minced | |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Ketchup |
| 1 | Tomato, peeled and diced | |
| 1 | Lime juiced | |
| Salt and pepper | ||
| Plantain chips | ||
| Sliced avocado | ||
Directions
In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.
CHEF DU JOUR HERB WILSON SHOW #DJ9421
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