Today, Chef Marcus is serving up something different with his house-made Jumbo Lump Cusabi Salad. This crab salad is chock full of amazing textures and flavors, with the wasabi heat of the dressing, the smooth avocado chunks, the zing of fresh squeeze lime juice and diced cilantro... we could go on and on! Chef recommends serving this as part of a signature sandwich offering, with chips or crackers as a chunky dip, or pair with our Certified Angus Beef filet of ribeye for a Hot and Cold Surf & Turf!
Make this in your restaurant, then share it with us on Instagram @SyscoAtlanta. And be sure to tag #Syscogram to enter our Instagram contest!
3896881 Crab Meat Jmbo Lump Pstrzd
7139546 Dressing Cusabi and Dip
6297594 Avocado Hass Frsh
1048248 Cilantro Bunch
1276351 Lime Fresh
1094663 Onion Red
6421465 Green Micro Rnbow
6017263 Tomato Grape
1 medium Hass avocado (about 5 oz avocado)
4 oz lump crab meat
2 tbsp chopped red onion
1 ½ tbsp fresh lime juice (from 1 lime)
1 tbsp chopped fresh cilantro
2 grape tomatoes, diced
1 tbsp Cusabi Dressing
¼ tsp salt and fresh black pepper
- In a medium bowl, combine onion, lime juice, cilantro, tomato, dressing.
- Cut the avocado open, remove pit and spoon the avocado out and dice. Add salt and fresh pepper to taste.
- Add crab meat and gently toss.