Blue Lump Crab & Avocado Salad
- 4 oz. Super Lump Blue Crab Meat
- 3 oz. Avocado, ½ inch dice
- ½ Tbl Capers
- 1 oz. Red Onions, 1/8 inch dice
- 3 oz. Romaine Lettuce, julienne ¼ inch
- 1 oz. + 1 Tsp Lime Caper Vinaigrette (see recipe below)
- ½ + ½ oz. Feta Cheese, crumble
- 5 Vine Ripe Tomato, sliced ¼
- ¼ Tsp Salt and Pepper
- 1 Flatbread
In a mixing bowl, combine romaine lettuce, red onions, capers, 1 oz. of avocado, and ½ oz. of feta cheese; then toss with 1 oz of Lime Caper Vinaigrette. In a large bowl, place tomato slices in a star configuration and season with salt and pepper. In a mold (4 ½ inch high & 2 ¼ inch wide), fill lettuce mixture in between the tomatoes. Top molded lettuce mixture with the rest of the avocado (2 oz.) and place crab on top of avocado. Sprinkle remaining ½ oz. feta cheese over salad and plate. Drizzle 1 tsp of Lime Caper Vinaigrette on tomatoes. Finish with the flatbread.
Lime Caper Vinaigrette
- 8 oz. Lime Juice
- 1 ½ cup Agave Nectar
- 4 oz. Rice Wine Vinegar
- 4 oz. Olive Oil Blend
- 1 cup Capers (drained)
In a blender, combine lime juice, agave nectar, rice wine vinegar, and capers. Blend ingredients and slowly add olive oil.
- 1 Flatbread sheet
- Brush (as needed) Chile Oil Blend (see recipe below)
- ¼ Tsp Salt and Pepper
Using a pastry brush, brush the Flatbread with chile oil coast to coast. Sprinkle with salt and pepper. Cut in half and then turn and cut into thirds evenly across; then cut the thirds into halves (12 pcs.). Place on a sheet tray and cook at 275 degrees for 12 minutes or until cooked
- 1 cup Olive Oil Blend
- ½ Tsp Ancho chile powder
- ½ Tsp Paprika
- 2 Egg whites
- 2 Tbl Cilantro, chopped fine
In a mixing bowl, add all ingredients and mix together with a whisk until the egg whites have congealed.
Macadamia Crusted Goat Cheese
- 20 oz. Goat Cheese
- 4 oz. Macadamia Nuts, toasted & chopped
Shape goat cheese into a disc 2 ½ to 3 inches wide and ¾ inch in height.
Coat the goat cheese with the nuts press down gently.
- Olive Oil Blend
- Salt and Pepper
Lay out sheets of flatbread on a sheet pan. Brush with olive oil. Sprinkle salt and pepper on the bread. Place in a 250° oven for 8-10 minutes, or until crisp.
- 2 Cups Mango, diced ¼ inch
- ½ Jalapeno, de-veined, de-seeded, minced
- 1 oz. Green Onion, bias cut
- 1 oz. Red Bell Pepper, diced ¼ inch
- 1Tsp Cilantro, chopped fine
- ½ oz. Lime Juice, Fresh
- ½ oz. Olive Oil Blend
- ¼ Tsp Kosher Salt
- Pinch Black Pepper
Mix all ingredients together.
Sweet Soy Glaze:
- 8 oz Soy Sauce
- ¼ Tsp Jalapenos, de-veined, de-seeded, minced
- 12 oz. Granulated Sugar
- ½ oz. Sesame Oil
In a sauce pan, add all the ingredients except the sesame oil and put on low to medium heat. Cook for 25 minutes. Add sesame oil. Strain sauce through fine strainer.
Pre-heat a non stick sauté pan on medium heat and ladle 1 oz. clarified butter into the pan. Place goat cheese on butter and cook for 1½ minutes on each side. Place 2 oz. mango salsa on the top of the plate then place warm goat cheese on top of salsa. Drizzle with sweet soy glaze and garnish with flatbread.