Seafood
Crab Cake Street Taco
Ingredients
- 6 ea. Harbor Banks® Mini Crab Cakes
- .5 oz. Patuxent Farms® Smoked Peppered Bacon, cooked and crumbled
- 1 oz. Cross Valley Farms® Shredded Iceberg Lettuce
- 1 tsp. Monarch® Roasted Garlic Aoli
- .5 tsp. Rykoff Sexton® Key Lime Juice
- 2-3 dashes Louisiana-Style Hot Sauce
- Kosher Salt and Black Pepper, to taste
- 2 oz. Cross Valley Farms® Pico de Gallo
- 6 ea. 4.5" Corn Tortillas
PREPARATION
- 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.
Recipe by Culinary Field Leader, Liz Howe – Central Region
Serves 1