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Crab Bash 2011

This was the dish we made for the Competition.  It is called the “B+O tribute to the mexican flag, taste of Tiajuana, Crab Cocktail Shooter”.  It consisted of JM Clayton Crab Meat suspended in between Avocado-Cucumber puree and Horseradish-Tomato Water.  It was topped with Crab Mustard Foam, and Crispy Tortillas.

 

 

 

 

 

 

 

 

 

This entry was posted on August 1, 2011 at 8:39 pm and is filed under Chef with tags , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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