HERDEZ® Guajillo Crab Cake Salad

Name: HERDEZ® Guajillo Crab Cake Salad
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters julienne-cut carrots; 4 Tbsps butter; 1 package (4 serving size) chevre (soft goat cheese), sliced into rounds (optional); 1 small egg, beaten; 2 Tbsps grapeseed oil; 1 teaspoons ground cumin; 0 teaspoons dry ground mustard; 2 Tbsps HERDEZ® Red Guajillo Chile Mexican Cooking Sauce; 227 grams fresh lump crabmeat; 113 grams mandarin oranges, drained; 1 Tbsp mayonnaise; 340 grams package mixed salad greens; 3 Tbsps panko bread crumbs; 59 milliliters chopped, roasted pecans; 3 Tbsps freshly prepared ranch dressing, chilled; 1 teaspoons Worcestershire sauce

HERDEZ® Guajillo Crab Cake Salad is a pescatarian recipe with 4 servings. This main course has 442 calories, 16g of protein, and 34g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of panko bread crumbs, herdez® guajillo chile mexican cooking sauce, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the panko bread crumbs you could follow this main course with the Caramel Apple Crisp as a dessert. From preparation to the plate, this recipe takes around 22 minutes.

Instructions

Mix together egg, mayonnaise, red guajillo cooking sauce, cumin, mustard, and Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Mayonnaise

Guajillo Pepper

Mustard

Cumin

Sauce

Egg

Add the crab and bread crumbs.

Ingredients you will need

Breadcrumbs

Crab

Mix well. Shape into four crab cakes. Refrigerate 2 hours.

Ingredients you will need

Crab

Mix together the ranch dressing and guajillo chile saucer; refrigerate until ready to serve.

Ingredients you will need

Guajillo Pepper

Ranch Dressing

Heat oil in a skillet over medium high heat; melt the butter with the grape seed oil.

Ingredients you will need

Cooking Oil

Butter

Equipment you will use

Frying Pan

Place crab cakes into the oil-butter and fry until brown on one side, about 5 minutes. Turn crab cakes, and brown on the other side, about 5 minutes. Using a slotted spatula, transfer the crab cakes to a warm paper-towel-lined plate.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Spatula

Divide the salad greens among individual plates. Top with carrots, pecans, and orange sections.

Ingredients you will need

Orange Slices

Greens

Carrot

Pecans

Drizzle with the guajillo ranch dressing.

Ingredients you will need

Ranch Dressing

Guajillo Pepper

Place one cooked crab cake on top of each salad, and place a goat cheese medallion on the side, if desired.

Ingredients you will need

Cooked Crabmeat

Goat Cheese

Equipment

Frying Pan

Spatula

Ingredients

Servings:

237milliliters

julienne-cut carrots 4Tbsps

butter 1package

(4 serving size) chevre (soft goat cheese), sliced into rounds (optional)1small

egg, beaten 2Tbsps

grapeseed oil 1teaspoons

ground cumin 0teaspoons

dry ground mustard 2Tbsps

HERDEZ® Red Guajillo Chile Mexican Cooking Sauce 227grams

fresh lump crabmeat 113grams

mandarin oranges, drained 1Tbsp

mayonnaise 340grams

package mixed salad greens 3Tbsps

panko bread crumbs 59milliliters

chopped, roasted pecans 3Tbsps

freshly prepared ranch dressing, chilled 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.

Laguna Winery Russian River Chardonnay

Laguna Chardonnay offers elegant hints of refreshing apple, peach and ripe orange. Expressive layers of caramel and price complement subtle toasted oak notes. Full bodied with hints of cream, this wine has a soft, lingering finish.Laguna is dedicated to producing world-class Chardonnay from the prestigious Russian River Valley. In the heart of this region lies the inspiration for our wine: Laguna Vineyard. This land saw its first wine grapes planted as far back as the 1800s and has been home to world-class Chardonnay for more than four decades. In the Russian River Valley, a long growing season and cool coastal breezes result in a delicate balance between crisp acidity and ripe fruit flavors.