Culinary Center Krabbycakes® Bombay Street Wrap
1 (or 4 .5 oz.)
1 ounce Basmati Rice, seasoned, cooked
2 tablespoons
3 slices Mango, very thinly sliced
3 slices Red Onion, very thinly sliced
1 Naan Bread
Cilantro, fresh
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MENU PART: Sandwiches

Chuck Shrider’s recipe won our 2013 Spicy Krabbycakes® Recipe contest.

  1. Fry Krabbycakes® until crispy.
  2. Warm Naan bread until soft.
  3. Top Naan bread with rice, mango, onion, and Krabbycakes®.
  4. Drizzle with Tikka Masala Sauce.
  5. Top with cilantro and wrap into a cone shape with deli paper. Serve immediately.