Recipe: Chilled crab salad

CHARLOTTE, NC (WBTV) - Crab Pagoda 

Chilled Crab, Corn and Avocado Salad layered between House Made Potato Crisps

For the Crab Mix combine

- 1lb cleaned crab meat

- 1/2 red onion

- 1  green bell pepper  small dice

- 1  red bell pepper  small dice

- 2 ears of corn roasted and chilled

- 2 avocados diced

- 1 to 2 lemons, juiced

- 1 tablespoon chili paste

- 1 teaspoon garlic

- 3 green onions sliced on the bias

- season with salt and pepper

For the Potato Crisps

- soak  thinly sliced potatoes in running water for 5 minutes to remove starch

- fry at 350 degrees until golden brown

- salt and pepper to taste

To Assemble

- place 1 tablespoon of crab mixture in center of plate as a base

- layer with potato crisp

- alternate layers until 4 high

- garnish with creme fraiche, caviar and sliced green onions.

Serve immediately

Yield: 10 (or can also be served in a bowl as a dip)

Executive Chef Greg Zanitsch