Baja Crab Salad Spread | Gordon Food Service
1. Place the whole peppers on a open-range burner. Char the pepper skin on all sides. Place in a hotel pan. Allow to cool uncovered.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.ca.
Ingredients
- 227 g Poblano Peppers
- 1.8 kg Lump Crab Meat
- 220 g GFS Heavy-Duty Mayonnaise
- 220 g GFS Sour Cream
- 230 g Markon Stalk Celery
- 50 g Markon Cleaned Shallots
- 10 g Markon Italian Parsley
- 2 Tbsp Dijon Mustard
- 1 Tbsp Seafood Seasoning
- 2 ct Markon Limes, zested
- 336 g Markon Conventional Spring Mix
- 168 g Jalapeño Peppers
- 270 g Radishes
- 2.04 kg Yellow Corn Tortilla Chips
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