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 ...

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