CHEF'S LINE SOUTHERN STYLE SHRIMP & CRAB CAKE

THE NEW CHEF'S LINE SOUTHERN STYLE STYLE SHRIMP & CRAB CAKE

WAS OUR NEXT TOP PRODUCT WINNER FROM OUR FRIENDS AT SHUCK 'n JIVE IN DALLAS

THIS IS A VERY TASTY HUSHPUPPIE THAT CAN BE USED SO MANY WAYS

...HOWEVER, THERE IS A LITTLE TRICK, THEY NEED TO BE COOKED THROUGH(4 MIN IN THE FRYER) THEY WILL BE NICE AND CRISPY AND SOOOO TASTY.

COUPLE SUGGESTIONS FOR WAYS TO PRESENT...

USE ONE OR ALL.

BLACK BEAN CORN SALSA

1 c Del Pasado black beans, drained and rinsed

1 c grilled corn

1/3 c diced red peppers

2 T Rykoff Sexton fresh squeezed Key lime juice

2 T vegetable oil

1 bu Cross Valley Farms cilantro

1 t fresh jalapeno, diced fine

sea salt to taste

Mix all ingredients together in a stainless steel bowl.

Refrigerate overnight to allow flavors to blend.

SPICY SOUR CREAM

1 c Glenview Farms sour cream

¼ c Monarch hot sauce

sea salt to taste

1 T Cross Valley Farms chives, fine chop (optional)

Mix all ingredients together well.

Refrigerate until use.

CRISPY FRIED ONIONS

2 ea Cross Valley Farms Spanish onion, sliced thin

2 c Glenview Farms buttermilk

1 c Hilltop Hearth AP flour

1 c Monarch cornstarch

sea salt to taste

fresh ground black pepper

Monarch AV Shortening (for deep frying)

Place very thin sliced onions into buttermilk.

Soak at least 30 minutes.

Meanwhile, mix together the flour and cornstarch.

Heat AV Shortening to 365F.

Remove onions from buttermilk and dredge in the flour mixture.

Coat well. Shake off excess.

Place loosely into fryer basket and fry until golden brown.

Drain well and season with salt and pepper.

Continue process until all onions have been fried.