Name: Crab Cake with Cured Cucumber and Thai Remoulade
Cook time: 120 min
Total time: 120 min
Yield: 100 servings
Cuisine: Fusion
Ingredients: 1 oz Kafir Lime Leaves (for Sauce); 1 oz Thyme - RTU (for Sauce); 0.5 lb Onions - Red (for Sauce); 3 oz Coconut Milk - Unsweet (for Sauce); 2 lb Coconut - Shredded (for Sauce, shredded); 1 oz Curry Thai Red Paste (for Sauce); 2 lb Peppers - Red Med (for Sauce, de-seeded and roasted); oz Salt (for Sauce); 0.5 qt Oil - Olive Pure (for Sauce); 1.5 oz Garlic - Fresh Peeled (for Sauce); 1 qt Mayonnaise (for Sauce); 2 oz Ginger - Fresh (for Salad, for ginger juice); 0.5 lb Nuts - Peanuts Shell Off (for Salad, roasted and crushed); 5 lb Cucumbers (for Salad); 4 cup Pickling Juice (for Salad); 0.6 lb Onions - Green Scallion (for Salad); 2 bu Parsley - Italian (for Garnish); 30 ea Roll - Baguette French (for Garnish, 8oz each); 0.25 qt Herb Oil (for Garnish); 5 lb Plantains (for Garnish); 48 oz Garlic and Herb Butter (for Garnish); 10 ea Limes (for Garnish, for Segments); 8 floz Balsamic Reduction (for Garnish); 3 lb Langoustino Meat IQF (for Crab Cake); 0.75 qt Mayonnaise (for Crab Cake); 1 ea Chives - Bunch (for Crab Cake); 2 oz Tarragon Leaves - RTU (for Crab Cake); 6 oz Mustard - Gal (for Crab Cake); 1 lb Bread Crumbs - Panko Japanese (for Crab Cake, add also some crumbs); oz Salt (for Crab Cake)

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Crab Cake with Cured Cucumber and Thai Remoulade — Formulation & Method | CuliNect