This dynamic pairing adds a burst of freshness and flavour to your table, enhancing the deliciousness of Organic Ocean's Craft Made Crab Cakes. The sauce provides a little zest and the salad is crisp and light - perfect fusion of flavours to pair with our chef made crab cakes.

Red Pepper Rouille Sauce:

Ingredients:

• 2 roasted red Peppers, peeled, and seeded

• 2 cloves garlic, minced

• 2 tablespoons extra-virgin olive oil 

• 1 tablespoon fresh lemon juice 

• 1 teaspoon paprika 

• Salt and pepper to taste 

• Cayenne pepper (optional, for heat) 

Method:

In a blender, combine the Roasted Red Peppers, minced Garlic, Olive Oil, Lemon Juice, Paprika, Salt, and Pepper. 

Blend until the mixture is smooth and well combined. 

Taste and adjust seasoning. If you prefer a spicy sauce, add a pinch of cayenne pepper. 

Transfer the rouille sauce to a bowl and refrigerate until serving time. 

Red & Green Cabbage Coleslaw with Apple Cider Maple Vinaigrette:

Ingredients:

• 3 cups red cabbage (shredded) 

• 3 cups green cabbage (shredded) 

• 1/2 cup grated carrot 

• 1/4 cup apple cider vinegar 

• 2 tablespoons maple Syrup 

• 2 tablespoons olive Oil 

• 1 teaspoon dijon Mustard 

• Salt and pepper to taste 

Method:

In a large bowl, combine the shredded Red Cabbage, Green Cabbage, and Grated Carrot. 

In a separate small bowl, whisk together the Apple Cider Vinegar, Maple Syrup, Olive Oil, Dijon Mustard, Salt, and Pepper to make the vinaigrette. 

30 Minutes before Serving: Pour the vinaigrette over the cabbage mixture and toss until well combined and coated. 

Refrigerate the coleslaw until ready to use.