Roasted Jalapeño Crab Salad
Appetizers
A sophisticated twist on classic crab salad, featuring sweet lump crab meat dressed in a smoky roasted jalapeño and garlic emulsion. The gentle heat and crab are complemented by pops of lime flavor and acidity from the tomatoes in this light summer dish.
Ingredients
Instructions
Preheat the oven to 400°F. In a small roasting pan, combine jalapeño, garlic and oil.
Roast the vegetables for 15-20 minutes.
Meanwhile, zest the lime to get 1-2 teaspoon of zest
Remove the vegetables from the oil and transfer to a food processor. With the food processor running on high, slowly add the reserved oil until an emulsion forms. Set aside to cool.
While the emulsion cools, hollow out the tomato and small dice.
Add the tomatoes and crab to a bowl with 1/2 of the emulsion and 1/2 of the lime zest. Fold gently to combine.
Garnish with remaining lime zest and a tomato rose and enjoy! Serve with warm tortilla chips or crostini.
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