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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
