Baja Crab Salad Spread

Chips and spread
24 283.5-g servings Yield


  • 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


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. Scrape the charred skin off of the peppers using a paring knife. Remove the cores and seeds. Scrape off any excess seeds. Small-dice the peppers.

2. Place the crab meat, mayonnaise, sour cream, celery, shallots, parsley, Dijon mustard, seafood seasoning and 1 Tbsp of lime zest in a chilled stainless-steel mixing bowl. Season to taste with salt and pepper. Mix together with a rubber spatula, being careful not to break up the crab. Place in a nonreactive storage container, cover, label, date and refrigerate until needed.

To prepare à la carte:

Place 14 g of spring mix on the front of a chilled serving plate. Place 113 g of the crab salad on top of the spring mix. Place 3 jalapeño slices and 1 Tbsp of radishes on top of the crab salad. Place 85 g of tortilla chips next to the crab salad.