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INGREDIENTS
- King Crab Salad with Red Clay Aioli
- 1lb of crab meat
- 1 cup of orange supremes
- 2 stalks from the celery hearts, leaves picked and reserved
- 1/2 shallot, thinly shaved
- 1/2 lemon, juiced
- Red Clay Aioli
- 2 egg yolks
- 3 oz grapeseed oil
- 1 oz Original Red Clay (could use Carolina Hot or Habanero for more heat)
SHOP THE RECIPE
To celebrate the tailgating season, Red Clay teamed up with Market House to highlight both our sauces and Market House’s new line of small-batch spices by James Beard Award-winning chef, Tim Mckee. First up is this King Crab Salad with Red Clay Aioli- an exquisite southern seafood dish. Our co-founder Chef Geoff Rhyner got in the kitchen to try out the spices and whipped up an enticing recipe that we are excited to share!
INSTRUCTIONS
- Combine ingredients and gently toss
- Serve with Red Clay Aioli drizzled over salad and plate
- Put egg yolks in a bowl.
- Slowly whisk in grapeseed oil to emulsify.
- Add in Red Clay Hot Sauce
