Ingrients & Directions
1 c Homemade mayonnaise
1 Poblano pepper, roasted,
-peeled,; seeded, small
-diced
1/2 c Sweet corn,; blanched
1 ts Minced garlic
1/4 c Buttermilk
Salt and pepper
In a mixing bowl, combine all the ingredients together. Mix until fully
incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour
before using. Spoon the sauce in the center of the plate. Lay the crab cake
in the center of the sauce. Garnish the cakes with fried leeks, grated
cheese, green onions, and brunoise peppers
Yield: 2 cups
Yields
1 Servings