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Inspired by classic Crab Louie, this fresh and delicious dish from Chef Santos is sure to please. Lump crabmeat is the star of the show, complemented by tender asparagus, cherry tomatoes, avocado, and hard-boiled egg, as well as a side of tartar sauce to tie all the elements together. A base of nutty brown rice makes the dish even more hearty and satisfying.

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Nutritional facts

Protein

30g

Carbs

40g

Calories

470

Fat

21g

Ingredients

CrabCherry TomatoAsparagusDijon MustardEggOnionKosher SaltMayonnaisePicklesBrown RiceItalian ParsleyGreen Olives

Reviews

3.8

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Based on 59 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Claire Kao · 02/11/25

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About Santos Jimenez

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Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."

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