Crispy Krabbycake Croquettes with Baby Kale, Pickled Radish & Espelette Hollandaise
Try this for an irresistible outburst of flavors and a sophisticated hollandaise. But watch out for competitors’ spies trying to steal your recipe.
Menu Part
Ingredients
| 7 | Each | Mini Breaded Krabbycakes® .4 oz. (Item# 073555) |
| 1 | Each | Egg, Poached, Soft |
| 1 | Ounce | Baby Kale |
| 1 | Ounce | Shallot Vinaigrette |
| 1 | Each | Pickled Radishes, Sliced |
| 3 | Ounce | Espelette Hollandaise Sauce |
| As | Needed | Espelette Powder |
Directions
- Fry or bake the Krabbycake minis according to package instructions and to the internal temperature of 165°F.
- Toss the kale and with the shallot vinaigrette and arrange on the plate.
- Arrange the Krabbycakes over the top of the kale. Arrange the pickled radishes and lay the poached egg in the middle.
- Drizzle the hollandaise over the egg and Krabbycakes.
- Garnish with a light sprinkle of Espelette powder.
