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seafood
Recipe by Culinary Field Leader, Liz Howe – Central Region
3 Crab Cakes
.5 oz. Smoked Peppered Bacon, cooked and crumble
1 oz.Shredded Iceberg Lettuce
1 tsp. Roasted Garlic Aoli
½ tsp. Key Lime Juice
2-3 dashes Louisiana-Style Hot Sauce
Salt and Black Pepper, to taste
2 oz. Pico de Gallo
6 ea. Corn Tortillas
Mix garlic aioli and key lime juice together to make garlic-lime aioli.
Season with salt and pepper.
Cook crab cakes according to package directions
Heat tortillas.
Mix garlic-lime aioli with shredded lettuce to make sloppy slaw.
Place crab cakes in tortilla. Top with sloppy slaw, pico de gallo and cilantro. The finished product should be a creamy and thick emulsified sauce.
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