Crabcakes with Kiwi Salsa
Directions
- Combine all of the above ingredients in mixing bowl then form 8 crab cakes and refrigerate until needed.
- To cook place 2 tbl oil in sauté pan and brown for 2 minute on each side.
Ingredients
- 1 tsp Roma® Black Pepper, Ground
- 1 cup Roma® Bread Crumbs, Italian
- 1/2 tsp McCormick® Cajun Seasoning
- 1/8 tsp Roma® Cayenne Pepper
- 1/4 cup corn, kernels
- 1 lb Empire's Treasure® Crabmeat, Jumbo Lump
- 1 West Creek® Egg(s), Medium, beaten
- 1 tbsp horseradish
- 1/2 tsp lemon(s), zest
- 1 tbsp lemon(s), juiced
- 1/3 cup West Creek® Mayonnaise
- 1 1/2 tsp mustard, ground
- 2 tbsp oil
- 1/4 cup Peak Fresh Produce® Parsley, Fresh
Kiwi Salsa
Directions
Combine all of the above product in a mixing bowl and refrigerate for up to 7 days or until needed.
Ingredients
- 1 tsp Roma® Black Pepper, Ground
- 1 tsp Peak Fresh Produce® Cilantro, minced
- 1 bunch onion(s), green, diced
- 1/2 cup honey
- 1/2 Contigo® Pepper(s), Jalapeño, diced
- 11 kiwi(s), diced
- 3 tbsp lime(s), juice of
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 1 Peak Fresh Produce® Onion(s), diced
- 3 tsp West Creek® Vinegar, Red Wine
- 1 tsp salt, kosher
- 8 tomato(es), Roma, diced
Roasted Red Pepper Aioli
Directions
- In a food processor add bell pepper, salt, Tabasco, lemon, mustard and egg yolks then puree.
- While machine is running slowly drizzle in olive oil until emulsified. Refrigerate for 7 days.
Ingredients
- 2 tbsp mustard, dijon
- 4 egg, yolk(s)
- 1/2 tsp West Creek® Hot Sauce
- 1/2 lemon(s), juiced
- 20 oz Piancone® Oil, Olive
- 2 pepper(s), red bell, roasted, diced
- 1 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
