Crabcake Sandwich with Sun-Dried Tomato Basil Aioli
Crabcake Sandwich with Sun-Dried Tomato Basil Aioli
Directions
- Toast roll until crispy & spread Sun-dried Tomato Basil Aioli on inside top and bottom of rolls.
- 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
- Place all ingredients in a mixing bowl and combine.
- 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
