icon-location Indianapolis, IN

Crab Cakes with Cilantro Lime Cream & Vanilla Vegetable Slaw

Seafood

Yeilds 20, 6oz. Portions

Ingredients for Crab Cakes

4 lbs Jumbo Lump Crabmeat
4 Eggs
1 tbsp Lemon Zest
2 tsp Old Bay Seasoning
1 tsp Cajun spice
1 tsp Coriander, ground
2 tbsp fresh Basil, chopped
2 cups Bread Crumbs
1 cup Mayonnaise
1 tsp Dijon Mustard
⅛ tsp coarse Sea Salt
⅛ tsp coarse Black Pepper

Ingredients for Seasoned Flour
2 cups Flour
⅛ tsp coarse Sea Salt
⅛ tsp coarse Black Pepper
⅛ tsp Coriander, ground
⅛ tsp Cajun spice

Ingredients for Cilantro Lime Cream
¾ cup sour cream
2 tsp fresh Lemon Juice
2 tsp fresh Lime Juice
Additional fresh Cilantro, chopped

Ingredients for Vanilla Dressing
3 tbsp Sugar
Seeds from ½ Vanilla Bean
½ cup Rice Vinegar
½ cup Sour Cream
Sea Salt & White Pepper
Ingredients for Vanilla Vegetable Slaw

2 Carrots, peeled
2 Parsnips, peeled
2 each Green & Red Bell Peppers, cored & seeded
1 small Sweet Onion
1 Jalapeño Pepper, cored (& seeded if less heat is desired)
2 tbsp fresh Cilantro, chopped

4300 N. Michigan Road , Shelbyville, IN, 46176
317-421-8280