Jumbo Lump Crab Cakes with Cherry Pepper Aioli
Directions
- In a bowl add crabmeat, lemon, lemon zest, pepper, Cajun seasoning, breadcrumbs, mayonnaise, and horseradish.
- Gently combine the form into 16 crab cakes about 2 oz each.
- Heat olive oil in saute pan over medium high heat. Cook cakes for 1-2 minutes per side to caramelize.
- Place sunflower greens down in two places on plate and top with crab cake.
- Place 4 beet slices on four corners of plate then drizzle aioli and serve.
Ingredients
- 2 cups Roma® Cherry Pepper Aioli, (see recipe below)
- 1 cup West Creek® beets, sliced
- 1/4 cup Roma® Italian breadcrumbs
- 1 lb Empire's Treasure® Jumbo Lump crabmeat
- 1/4 tsp West Creek® Sauce, Horseradish
- 1 Peak Fresh Produce® Lemon(s), juice and zest
- 3 tbsp West Creek Mayo
- 1/4 cup Roma® Oil, Olive
- 1/4 tsp Magellan® Black Pepper, ground
- 1 tsp Magellan® Cajun seasoning
- 2 cups sunflower sprouts, (any baby lettuce can be substituted)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
