Gourmet Crab Cake Arepas Roasted Corn Relish & Pickled Jalapenos

Menu Part


2 Each Gourmet Seafood & Crab Cake (Item# 057920)
2 Each Arepas, Homemade or Prepared
1 Tablespoon Butter
Corn Relish:
1 Ear Yellow Corn, Roasted, Cut off Cob
1 Each Tomato, Roma, Small Diced
1/4 Each Red Onion, Small Diced
1/2 Each Jalapeno, Finely Sliced
1 Clove Garlic, Chopped
1 Sprig Parsley, Chopped
1 Teaspoon Red Fish Seasoning
1 Teaspoon Vinegar, Red Wine
2 Tablespoons Mayonnaise
Pickles Jalapenos & Onions:
1 Each Jalapenos, Thinly Sliced
1/4 Each Small Red Onion, Sliced into Thin Rings
1/2 Cup Water
1/2 Cup White Distilled Vinegar
3 Tablespoons Sugar
2 Teaspoons Sea Salt


  1. Prepare the pickled jalapenos and onions ahead of time by placing the jalapenos, onions and garlic in a jar. In a small saucepan place the water, vinegar, salt and sugar and bring to a boil to dissolve the brining solution. Pour the hot solution over the jalapenos and onions and let cool to room temperature.
  2. Prepare the corn relish by roasting the corn and mixing all oil the ingredients together.
  3. Thaw and sear the crab cakes in a nonstick sauté pan with butter until golden and the internal temperature reaches 165°F.
  4. Heat up the Arepas in the pan after the cakes come out. You can serve them open face or pita style by par slicing the Arepas 2/3rds way through the middle and stuffing the cake, relish and jalapenos into the Arepas. Serve hot.

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