| Ingredients for Avocado Aioli |
4 ea Ripe Avocados, peeled
2 ea Limes. juiced
1 c Mayo
To Taste Salt and Pepper
|
| Method for Crabcake |
| Mix flour, cream,Old Bay and garlic powder together to
form a batter.
Add batter to crabmeat and diced onions.
Form mixture into 4 oz. portions.
Sauté crabcakes in a skillet with a little oil until golden
brown. |
| Method for Avocado Aioli |
| Puree avocado, lime juice,mayo, salt and pepper until
smooth. |
| Ingredients for Roasted Corn Tapenade |
12 ea Fresh Ears of Corn, shucked
1 ea Red Bell Pepper
1 ea Green Bell Pepper
1 c Red Onion
1/4 c Raspberry Vinegar
1/4 c Rice Wine Vinegar
2 t Old Bay Seasoning
To Taste Salt and Pepper
|
| Method for Roasted Corn Tapenade |
| Grill corn until soft and tender.
Cut the corn off of the ear.
Dice peppers and onion.
Mix peppers, onions, corn, vinegars and seasoning. |
| Ingredients for Something Crunchy |
20 ea Egg Roll Wrappers
2 ea Eggs
1/2 c Black and White Sesame Seeds
1 T Water
|
| Method for Something Crunchy |
| Beat eggs and water together to make an egg wash.
Brush mixture on wrappers and sprinkle sesame seeds on
them.
Cut wrappers into small triangles.
Deep fry wrappers in 350 degree oil until golden brown. |
| Presentation |
| Place crabcake on a puddle of aioli.
Top with corn tapenade and something crunchy |
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