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Warm Crab & Grilled Pineapple Salad Spoons

Makes 16 Spoons

Ingredients

• 1 lb. Lump Crab Meat, cleaned of any shells
• 2 T Bacon Fat or Olive Oil
• 2 T Shallot, minced
• 1 T Garlic, minced
• ¼ Cup Red Bell Pepper, brunoise cut
• ¼ Cup Yellow Bell Pepper, brunoise cut
• ½ Cup Grilled Pineapple, small dice
• ¼ - ½ Cup Mayonnaise
• 2 T Whole Grain Mustard
• 1 T Crème Fraiche
• 3 T Parsley, chopped
• Salt and Pepper to Taste
• 32 Chives, cut ½

Method

• Place a 12” sauté pan over medium high heat. Add the bacon fat or olive oil and heat until it shimmers.
• Add shallots and sauté for 1 minute. Add garlic and sauté 1 minute more. Add bell peppers and pineapple, sauté 1 minute more. Reduce heat to low.
• Add crab meat, stir gently to barely break up lumps.
• Add mayonnaise, mustard, crème fraiche and parsley. Stir gently to combine.
• Season to taste. Transfer the crab mixture to a shallow dish. Let it cool slightly.
• Place about 1 tablespoon of the crab salad on each spoon.
• Garnish with 2 chives.
• Enjoy!

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company