Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Cloves garlic, peeled and
Chopped
1 Serrano chiles, seeded and
Chopped
2 tb Sugar
1/4 c Rice vinegar
1 tb Lemon juice
1 tb Lime juice
1/4 c Vietnamese fish sauce
1/2 c Soy oil
1/2 sm Red onion, peeled and thinly
Sliced
2 Whole medium carrots,
Peeled
1 lg Turnip, peeled and sliced
Into matchsticks using a
Mandolin
1 Gourmet cucumber, scored and
Split
3 tb Fresh mint, chiffonade

Cut the vegetables and make the salad .

Blend salad ingredients and toss in 1/2 cup of Nuoc Cham Sauce.

To Serve:

Artfully arrange the salad at one end and two crabcakes at the other.
Drizzle the Chipotle sauce in between the two in a zig zag pattern.

Wine Suggestion: Sauvignon Blanc.

Yield: 12 crabcakes, or 6 first course servings.

CHEF DU JOUR RICK MOONEN SHOW #DJ9321

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