YIELD: 24 servings CRAB CAKES: 2 lbs. Surimi 2 lbs. lump crab meat 2 1⁄2 cups red onions 1 1⁄4 cups red peppers, small diced 1⁄4 cup fresh tarragon 2 1⁄4 cups mayonaisse 1 1⁄2 Tbsps. salt 1⁄2 tsp cayenne pepper 1 qt. Prepco bread crumbs BEURRE BLANC SAUCE: 1⁄4 cup white vinegar 1⁄4 cup white wine 3 Tbsps. shallots, small diced 1⁄3 cup heavy cream 13 oz. butter SALAD: 48oz Mesculine mix (wild field greens) 2 carrots shredded 3 lbs. cubed corn bread or other croutons 2 red peppers, fine ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.