Tuna and Crab Formulas

I'm noticing a lot of employees making the tuna and crab too dry. If it's too dry, your customers may think you're serving them old product and it doesn't look appealing.

Tuna - must have 26 oz. of regular mayo in it. This may look soupy, but when serving it looks much more appealing to customers.

Crab- must have 8 oz. of regular mayo.

Make sure not to prep too much of the tuna or the crab. They must be used within 48 hrs. or they need to be thrown out....