The Dish: The Colonnade Hotel -- Jumbo lump crab and heirloom tomato salad

Executive Chef Nicolas Calias  

INGREDIENTS
2 jumbo lump crabs
2 tbsp. cilantro
1 tbsp. cumin
2 tbsp. masala
1 tbsp. chive
1 tbsp. sriracha
2 tbsp. fresh bread crumbs
Chopped Katifi as needed
Flour as needed
Egg as needed
Salt and pepper to taste
2 oz. aioli
1 oz. micro greens

METHOD
In one bowl, mix together the shallots and mayo. Season with salt & pepper.

In another bowl, mix together the crab, chives, cilantro, cumin, masala spice and sriracha. Add mayo to the crab mixture.

Puree white bread without the crust and add it to the mixture to bind. Season with salt & pepper; season micro greens and aioli.

The Colonnade Hotel
120 Huntington Avenue
Boston, MA 02116
617-424-7000