Recipes
Crab Cake Salad with Beurre Blanc Sauce & Cornbread Croutons

Crab Cake Salad with Beurre Blanc Sauce & Cornbread Croutons

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, smal

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