CS_Crabcaketacos
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

  1. Mix garlic aioli and key lime juice together to make garlic-lime aioli. 
  2. Season with salt and pepper. 
  3. Cook crab cakes according to package directions. 
  4. Heat tortillas. 
  5. Mix garlic-lime aioli with shredded lettuce to make sloppy slaw. 
  6. 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