Crabcake Sandwich with Sun-Dried Tomato Basil Aioli

Directions

  1. Toast roll until crispy & spread Sun-dried Tomato Basil Aioli on inside top and bottom of rolls.
  2. Place sautéed crabcake on roll, top with lettuce and tomatoes

Ingredients

  • 1 bun(s), brioche, buttery
  • 1 1/2 oz Empire's Treasure® Crabmeat, Jumbo Lump , formed into a patty and seared
  • 1/2 cup Peak Fresh Produce® Lettuce, Shredded
  • 1/4 cup Sun-dried Tomato Basil Aioli
  • 1 slice Peak Fresh Produce® Tomato(es), thick-sliced

Sun-dried Tomato Basil Aioli

Directions

  1. Place all ingredients in a mixing bowl and combine.
  2. Transfer to a container. Label, date and refrigerate.

Ingredients

  • 1/2 cup basil, leaves, fresh, chopped
  • 2 cups Ken's® Garlic Aioli
  • 1 cup tomatoes, sundried oil-packed, drained and chopped