Lemon Basil Crab Salad



2 c. jumbo lump crab meat
½ c. mayonnaise (fresh made preferred)
2 Tbsp. sweet chili (mae ploy)
2 oz. basil leaves chiffonade
1 Tbsp. red pepper brun
1 Tbsp. shallot minced
1 Tbsp. lemon zest
1 lemon juiced
5 white endive leaves
salt & pepper to taste


1. In a medium mixing bowl add all ingredients and cream together until well blended, then add the crab and gently incorporate

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