Krabbycakes® Bombay Street Wrap
Chuck Shrider’s recipe won our 2013 Spicy Krabbycakes® Recipe contest.
Menu Part
Ingredients
| 1 | Breaded Krabbycakes® 3 oz. (Item# 073550) | |
| 1 | Ounce | Basmati Rice, Seasoned, Cooked |
| 2 | Tablespoons | Tikka Masala Sauce |
| 3 | Slices | Mango, Very Thinly Sliced |
| 3 | Slices | Red Onion, Very Thinly Sliced |
| 1 | Each | Naan Bread |
| 2 | Sprigs | Cilantro, Fresh |
Directions
- Fry Krabbycakes® at 350°F until crispy and 165°F internal temperature.
- Warm Naan bread until soft.
- Top Naan bread with rice, mango, onion, and Krabbycakes®.
- Drizzle with Tikka Masala sauce.
- Top with cilantro and wrap into a cone shape with deli paper. Serve immediately.
