Lump Crab Cake With Romesco Sauce With Baby Frisee Salad
Experience the flavors of lump crab cakes paired with truffle dressing and romesco sauce, served with baby frisée salad—perfectly cooked and dressed for a special occasion.
Ingredients
- LUMP CRAB CAKES QTY 1 PACKAGE
- WFF BLACK PEPPERCORN QTY TO TASTE
- WF TRUFFLE SALT QTY TO TASTE
- DOROT GARLIC QTY 1 CUBES
- WFF COARSE SEA SALT QTY TO TASTE
- PAPRIKA QTY 1 TSP
- WF ALEPPO PEPPER QTY 1/2 TSP
- 1 head Baby Frisee Lettuce or other of choice
- ½ small red onion, quartered and thinly sliced
- ¼ cup white wine vinegar
- ½ cup olive oil
- 2 Tbs. Dijon mustard
- 1 Tbs. chives, chopped
- 8 oz. Canned Roasted Red Peppers
- ¼ cup peeled Raw Almonds
- 2 Tbs. Sun dried tomatoes
- 1 Tbs. White wine vinegar
- 3 fl. oz Olive Oil
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