Empire’s Treasure® Crab Cakes with Choron Sauce
Empire’s Treasure® Crab Cakes with Choron Sauce
Directions
- In a bowl combine everything minus the oil and choron sauce.
- Form this crab mixture into 8 cakes.
- Heat olive oil over medium heat in sauté pan then add cakes. Cook for 1-2 minutes per side to brown.
- Plate cakes and then ladle a portion of sauce over each cake.
Ingredients
- 1 lb Empire's Treasure® Jumbo Lump crabmeat
- 3 tsp West Creek® Mayonnaise
- 2 tbsp Roma® Italian breadcrumbs
- 1 ea Peak Fresh Produce® Lemon(s), zest and juice
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 2 tbsp Peak Fresh Produce Parsley, chopped
- 1 tsp West Creek® Sauce, Horseradish
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Roma® Oil, Olive
- 1 cup Choron sauce, (see recipe below)
Choron Sauce
Directions
- In a sauté pan add olive oil and cook shallots for 1 minute over medium.
- Add the vinegar, lemon juice and tarragon to pan reduce by half.
- Whisk tomato paste into warm hollandaise then add vinegar and tarragon reduction. Now enjoy.
Ingredients
- 1 1/2 cups Custom Culinary® hollandaise sauce
- 1/2 cup West Creek® white wine vinegar
- 2 tbsp shallot(s), minced
- 1 tbsp Peak Fresh Produce® Tarragon, minced
- 2 tbsp Roma® Tomato Paste
- 1 tbsp Ascend® Juice, Lemon
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
