| Yield 1X: |
160.00 |
oz |
Allergens: |
| Portion: |
5 |
oz |
Garlic, onion, dairy, shellfish |
| Portions: |
32.0 |
| Shelf life: |
Freeze |
| Date: |
8.1.18 |
| Prep Recipe Ingredient |
1 |
X |
0.5 |
X |
| lb |
oz/each |
lb |
oz/each |
| EVOO |
|
3.00 |
|
1.50 |
| Garlic, minced |
|
1.50 |
|
0.75 |
| Onion, small dice |
2 |
|
1 |
|
| Red bell pepper, small dice |
|
12.00 |
|
6.00 |
| Yellow bell pepper, small dice |
|
12.00 |
|
6.00 |
|
|
|
|
|
| Dungeness crab meat |
5 |
|
2 |
8.00 |
| Mayonnaise |
1 |
4.00 |
|
10.00 |
| Eggs (each) |
|
6.00 |
|
3.00 |
| Panko |
|
14.00 |
|
7.00 |
| Chives, minced |
|
2.50 |
|
1.25 |
| Basil, chiffonade |
|
2.50 |
|
1.25 |
Carefully measure and prepare all ingredients. Heat a large saute pan over high heat, and add the oil. Add the garlic, and cook for aroma. Add the onions, and reduce the heat slightly. Cook tossing regularly, until the onions are soft, then add the peppers and cook until soft. Season with salt and pepper.
Transfer to a clean sheet pan. Cool completely in the walk-in. When the vegetables are completely cool, combine with remaining ingredients, and mix thoroughly. Portion at 2.5 oz. each for appetizer or 1 oz. for passed apps. Form into flat patties with square sides. Flour, egg wash, and panko. Freeze on sheet pans until solid.Transfer to a storage container and cover. Label, date, and initial. Store frozen.
