Club + Resort Business

  • Home
  • Course+Grounds
  • Design+Renovation
  • Food+Beverage
  • Golf
  • Management
  • Technology
  • Top Ranked
    • 2022 Top Ranked Paitos
    • 2022 Top Ranked Racquet Facilities
    • 2022 Aquatics & Pools
    • 2022 Fitness & Wellness Centers
    • 2022 Culinary Experiences
    • Locker Rooms
    • Pro Shops
  • People
  • Resources
    • C+RB Playbooks
      • Culinary Playbook
      • Kitchen Equipment and Design Playbook
      • Maintenance Employees Playbook
    • Digital Issues
    • ECM Awards
    • FAQ
    • Leaders in Clubs + Resorts
    • Podcasts
    • Sponsored Content
    • 2022 Club + Resort Business Leadership
    • Videos
      • The Road Ahead/The Road Back
      • Unboxing Videos
    • Webinars
      • Membership Marketing Webinar Series

Tropical Crab Stack

| February 14, 2011

Yield: 1 serving

4 ozs.     jumbo lump crab
1 tsp.     mustard sauce
½ ea.     ripe Hass avocado
to taste    salt and pepper
to taste    lime juice
10 ea.    thin sliced rounds of green plantain, shingled around to resemble a flower
1 tsp.     mango chutney
1 tbsp.    tomato gazpacho, finely processed in robot coupe

Procedure:

  • Gently toss lump crabmeat in mustard sauce.
  • Season avocado with salt, pepper and lime juice.
  • Fry plaintains at 325ºF until golden, then season with salt and pepper.
  • As pictured above, sauce the plate with the gazpacho, stack lump crab, then plantain chip, then avocado, then plantain chip, then top with mango chutney. Garnish with homemade ripe mango/passion fruit coulis and a garlic chive blossom.

Submitted by Jason Zeller, Executive Chef, The Hamlet Country Club, Delray Beach, Fla.

Tell Us What You Think! Cancel reply

You must be logged in to post a comment.

Related Articles Read More >

Clubs React to Supply Chain Interruptions
Private Clubs Welcome the Return of Good Cheer
Clubs Are Stepping Up the Search to Attract F&B Staff
Club Chefs Expand Dining Options with Outdoor Cooking
Top Ranked Private Club and Resorts

C+RB Newsletter Sign Up

Club and Resort Chef

ClubandresortChef

Club + Resort Talks

July 28, 2022
Capstone Hospitality Helps Clubs Maximize Membership Opportunities
See More >

Club + Resort Business Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.



Club + Resort Business
  • About
  • Contact Us
  • Advertise
  • Submit Industry News
  • New Print Subscription
  • Manage Current Print Subscription
  • Email Newsletter Sign Up
  • Club + Resort Chef
  • Club + Resort Chef Association
  • Club + Resort Chef Recipes
  • Chef to Chef Conference

Copyright © 2022 WTWH Media, LLC. All Rights Reserved. Site Map | Privacy Policy | RSS

Search Club + Resort Business

  • Home
  • Course+Grounds
  • Design+Renovation
  • Food+Beverage
  • Golf
  • Management
  • Technology
  • Top Ranked
    • 2022 Top Ranked Paitos
    • 2022 Top Ranked Racquet Facilities
    • 2022 Aquatics & Pools
    • 2022 Fitness & Wellness Centers
    • 2022 Culinary Experiences
    • Locker Rooms
    • Pro Shops
  • People
  • Resources
    • C+RB Playbooks
      • Culinary Playbook
      • Kitchen Equipment and Design Playbook
      • Maintenance Employees Playbook
    • Digital Issues
    • ECM Awards
    • FAQ
    • Leaders in Clubs + Resorts
    • Podcasts
    • Sponsored Content
    • 2022 Club + Resort Business Leadership
    • Videos
      • The Road Ahead/The Road Back
      • Unboxing Videos
    • Webinars
      • Membership Marketing Webinar Series