1 lb jumbo lump crabmeat
1 ½ tsp ground mustard
1 tsp black pepper
1/8 tsp cayenne pepper
½ tsp Cajun Seasoning
1 c Italian bread crumb
1 egg beaten
1/3 c mayo
1 Tbsp horseradish
½ tsp lemon zest
1 Tbsp lemon juice
¼ c fresh parsley chopped
¼ c corn kernel
2 tbl oil
Roasted Red Pepper Aioli
2 red bell pepper (roasted, diced)
4 egg yolks
2 Tbsp dijon mustard
½ lemon juiced
20 oz olive oil
1 tsp kosher salt
½ tsp Hot Sauce
Kiwi Salsa
12 kiwi diced
1 bunch green onion diced
8 Roma tomatoes diced
1 onion diced
½ jalapeno diced
1 tsp cilantro minced
3 Tbsp lime juice
½ c honey
¼ c extra virgin olive oil
3 tsp red wine vinegar
1 tsp kosher salt
1 tsp black pepper
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 1 minute on each side.
Roasted Red Pepper Aioli
In a food processor add bell pepper, salt,
Tabasco, lemon, mustard and egg yolks then puree.
While machine is running slowly drizzle in olive oil
until emulsified. Refrigerate for 7 days.
Kiwi Salsa
Combine all of the above product in a mixing bowl and refrigerate for up to 7 days or until needed.