Crabcake Sandwich with Sun-Dried Tomato Basil Aioli

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Crabcake Sandwich with Sun-Dried Tomato Basil Aioli

Directions

  1. Toast roll until crispy & spread Sun-dried Tomato Basil Aioli on inside top and bottom of rolls.
  2. Place sautéed crabcake on roll, top with lettuce and tomatoes

Ingredients

  • 1 bun(s), brioche, buttery
  • 1 1/2 oz Empire's Treasure® Crabmeat, Jumbo Lump , formed into a patty and seared
  • 1/2 cup Peak Fresh Produce® Lettuce, Shredded
  • 1/4 cup Sun-dried Tomato Basil Aioli
  • 1 slice Peak Fresh Produce® Tomato(es), thick-sliced