THAI CRAB SALAD - CHEF BRANDON ZAWADA, HY-VEE
03/06/2012
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Thai Crab Salad - Chef Brandon Zawada, Hy-Vee

1lb Imitation Crab Meat, Cut into 1 Inch Chunks
1/3 Cup Hy-Vee Mayonnaise
1 Tablespoon Chef Brandon's Thai Rubdown
2 Cloves Garlic, Minced
1 Tablespoon Hy-Vee Jalapeno Juice

Procedure:
Thoroughly combine all ingredients in a mixing bowl. Store in the refrigerator for up to 5 days.
Assembly:
Serve this lightning fast salad on grilled bread or tortillas with lots of fresh cilantro, pickled jalapenos, shredded carrots and crunchy cucumbers. Try stirring into a Thai style noodles salad or pressing into a Panini sandwich. Feel free to substitute different ingredients like Greek yogurt, chopped Thai basil, Sriracha or fresh squeezed lime juice Enjoy!!


Chef Brandon Zawada

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