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Ian + Salum/Komali
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Ian Tate

Executive Chef

Salum

4152 Cole Ave.

Dallas, TX 75204

Website

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Crab Salad

-3 ounces - picked jumbo lump crabmeat

-1/2 avocado, diced

-1 teaspoon diced fresno chilies

-1 tablespoon diced red bell peppers

-1 whole egg

-Canola oil

-Rice wine vinegar (2 dashes)

-Truffle oil

-Salt and pepper to taste

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In an electric mixer, take egg and vinegar. Emulsify with Canola oil (until desired consistency is reached). Finish with truffle oil, salt.

In a bowl, mix crab, avocado and peppers. Mix in truffle mayo - as much as you'd like.

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Delicious with:

Wilco - Art Of Almost by vemeko