Krabbycakes® with Coconut Cream and Papaya Relish
Discover the essence of the tropics in every bite with our exquisite Mrs. Friday’s® Krabbycakes®, accompanied by velvety Coconut Cream and zesty Papaya Relish. This sensational trio creates a symphony of flavors that transports you to sun-kissed shores and swaying palm trees.
Menu Part
Ingredients
| 3 | Each | Breaded Krabbycakes® 3 oz. (Item# 073550) |
| Papaya Relish: | ||
| 1/4 | Cup | Papaya, Small Dice |
| 2 | Tablespoons | Red Onion, Small Dice |
| 2 | Tablespoons | Red Bell Pepper, Small Dice |
| 2 | Teaspoons | Garlic, Minced |
| 1 | Tablespoon | Jalapeno |
| 1 | Tablespoon | Cilantro, Chopped |
| 1 | Tablespoon | Lime Juice |
| To | Taste | Salt |
| To | Taste | Pepper |
| Coconut Cream: | ||
| 1/2 | Can (7.5 oz) | Coconut Milk |
| 2 | Teaspoons | Sugar |
| 1/2 | Teaspoon | Vanilla Extract |
| Garnish: | ||
| Toasted Coconut | ||
| Cilantro Leaves |
Directions
- Prepare the Krabbycakes according to the package instructions to an internal temperature of 165°F.
- Prepare the papaya relish by mixing all of the ingredients in a bowl and season to desired taste.
- Place the can of coconut milk in the refrigerator to chill overnight. When opened take the thick layer off the top and whisk till it becomes fluffy and light. Whisk in the sugar and the vanilla extract.
- Garnish the Krabbycakes the coconut cream, papaya relish, toasted coconut and cilantro leaves.
