Baja Crab Salad in a Tortilla Cornucopia

Baja Crab Salad:

1 C  Cajun Mayonnaise (recipe to follow)
2 #  Lump Crab
¼ C  Cilantro, chopped
¼ C  Celery, minced
Zest of 1 lime
Salt and Pepper to Taste
Lightly Mix all ingredients together.

Cajun Mayonnaise:

3  Egg Yolks
3 C  Salad Oil
2 T  Chipotle Pepper Puree
3  Poblano Peppers, roasted, peeled, seeded, and pureed
¼ t  Cumin
¼ t  Coriander
Zest of Juice of 1 lime
Salt and Pepper to taste

Add lime zest and juice to the egg yolks; slowly add the oil while whisking. Use water to adjust the consistency (if necessary). Add the remaining ingredients and finish with salt and pepper.

Tortilla Cornucopia:

Cut cheddar jalapeno and spinach tortillas into triangles. Spray #6 plain tip metal piping tip with cooking spray. Wrap tortilla triangle around the tip, spray outside of tortilla with cooking spray, and then secure with another tip over the tortilla. Bake at 325 until crispy.

Assemble the final product: Fill the tortilla cornucopias with crab salad. Garnish with chives or cilantro micro greens.

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