





Switch up your typical BBQ sauce and make a BBQ broth instead; the perfect accompaniment for Chef Garrett Bruce Martin’s Dungeness Crab Salad. Pairing the smokiness of Cattlemen’s Chipotle with the mild, sweet taste of chilled Dungeness crab, this dish is completed by the classic addition to chilli of fresh, tropical pineapple that’s been pickled with a pinch of Club House Sea Salt, French Mediterranean.
This recipe was created for Club House for Chefs by: Chef Garrett Bruce Martin of Concorde Group in Calgary, Alberta.