2 ozs. olive oil
l/2 cup yellow onions, diced
l/2 cup red peppers, diced
l./2 cup green peppers diced
l tbsps. minced garlic
l cup bread crumbs
l cup mayo mixed with l tbsps. creole seasoning
2 lbs. whigte fish
2 lbs. crabmeat
s&p to taste
In med. saute pan heat olive oil over med. heat. Add onion, peppers, garlic and saute for about 4 mins or
until veggies are tender. Remove from heat and allow to cool. Combine cool veggies with white fish, crab
meat, breadcrums and mix well. When well blended add mayo, creole seasoning and season to taste.
Shape into desired forms and saute in olive oil until crisp and warm in center. Serve with mustard
vinaigrette. Drizzle mustard vinaigrette on plate. Place two cakes on the plate and top with roasted onion
salad.
Mustard Vinaigrette: 4 tbsps. whole grain mustard
2 tbsps. olive oil
2 tbsps. toasted mus aqrd seed
2 tbsps. rice wine vinegaqr
3 tbsps. chicken stock
l tsp. honey
s&p
Whisk all ingredients together and season to taste.
Slow Roasted Onion Salad:
l med. red onion, sliced paper thin
l med. yellow onion sliced paper thin
2 tbsps. balsamic vinegar
3 tbsps. olive oil
2 cups mixed field greens
Slice onions into thin rounds with a mandoline or very sharp knife. Toss onions with vinegar, oikl and s&p.
Roast in 275 oven for 25 mins. Remove and cool. Toss onions with
l tbsps. of mustard vinaigrette and field greens.