Capellini Crab Cakes with Jicama Salsa and Remoulade
Restaurant: City Tavern Hearst Tower

Aris' Pairing For This Dish: 2004 Yellowtail - Reserve Pinot Grigio
Ingredients
Preparation
Jicama Salsa
Toss all ingredients.
Set aside in refrigerator.
Remoulade
Puree capers and lemon juice in food processor until smooth.
Add all ingredients into mixing bowl.
Whisk until smooth.
Place mixture into container.
Comments

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