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Crab Cake Street Taco

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