In a bowl add crabmeat, corn, juice, and zest of one lemon, horseradish, mayonnaise, parsley, Cajun seasoning, and breadcrumbs. Fold together.
Form into four-ounce cakes then refrigerate for at least an hour to setup. You may need to add a little more breadcrumbs to bind the cakes.
In a blender add green onion, rice wine vinegar, egg yolk, quarter teaspoon of salt and eight of a teaspoon of black pepper. Pulse to combine.
With the blender on medium slowly drizzle in the extra virgin olive oil to form a bright green coulis. Transfer coulis to streaker bottle under refrigeration for service.
Rub olive oil on sliced apples. Sprinkle with salt, pepper, and fresh sage.
Place on medium heat area of grill and cook for 1-2 minutes per side.
Remove the skin from the apples after they cool and small dice.
Place cooled diced apples in bowl with tomatoes, serrano chili, cucumber, red onion, eight of a teaspoon of salt and black pepper, apple cider vinegar, cilantro, unfiltered extra virgin olive oil, and honey. Fold to combine and refrigerate for one hour for flavors to combine.
Warm butter flavored oil in sauté pan or on griddle over medium high heat. Cook crabcakes for 1-2 minutes per side to caramelize.
Toss arcadian mix with balsamic vinaigrette. Place in two spots on rectangular entrée plate.
Top each set of greens with crabcake followed by a streak of green onion coulis then crown each cake with the grilled apple salsa and serve.
Ingredients
1 lb. Empire's Treasure® Jumbo Lump crabmeat
1 tbsp Peak Fresh Produce Parsley, minced
1 ea. corn, kernels, fresh, removed from cob
1/2 tsp West Creek® Sauce, Horseradish
1 ea. Peak Fresh Produce® Lemon(s), zest and juice
