Mexican Crab Salad
1# Dungeness or Maryland Blue Crab (backfin or lump, cooked and picked)
4 fresh flour tortillas
1 corn tortilla, julienned, fried and salted for garnish
1 Roma (plum) tomato, seeds removed and diced
Cilantro Lime Vinaigrette (see recipe below)
Black Beans (see recipe below)
2 tsp. Dijon mustard
2 garlic cloves, chopped
1 Tbsp. shallot, chopped
3 Tbsp. red wine vinegar
3 Tbsp. lime juice, freshly squeezed
1 Tbsp. honey
1 tsp. chili powder
1 tsp. cumin, ground
1/4 c. cilantro, chopped
3/4 c. olive oil
salt and pepper
Season with salt and pepper to taste.
1 c. black beans, cooked and drained
¼ c. green onion, chopped
1 c. fresh corn
1 Tbsp. cilantro, freshly chopped
2 oz. queso fresco
3 Tbsp. red pepper chopped
Salt and pepper
Toss with cilantro lime vinaigrette and season with salt and pepper to taste.
Toss crab meat with splash of lime and diced tomato.
Fan avocado on plate.
Place scoop of crab salad on top.
Garnish with julienned fried tortillas.
Place a scoop of black beans on the plate in a mold.
Garnish with queso fresco.
Serve with fresh grilled tortillas quartered.