Name: Louis Kemp Rustic Flat Bread | Louis Kemp | Recipes | Trident Seafoods
Yield: 4-6 servings
Ingredients: 1 Cup Cider Vinegar; 1/4 Cup Water; 1/4 Cup Sugar; Pinch of Salt; 1 Red Bell Pepper Sliced; 1 Yellow Bell Pepper Sliced; 2 Serrano Peppers Sliced; 1 Medium Red Onion Sliced; 2 Cloves Garlic Crushed; 2 Bay Leaves; 3/4 Cup Mayonnaise; 2 Tablespoons Wasabi; 1 teaspoon Honey; 1 Bunch of Cilantro (Reserve some leaves for garnish); 1/3 Cup Lime Juice; 1/2 Cup Extra Virgin Olive Oil; 2 Cloves Garlic; Pinch of Salt; 1 Cup Feta Crumbles; 1 16-oz package Louis Kemp Crab Delights Flake; 4 Cloves Garlic Sliced; 1/4 Cup Shelled Edamame; Fresh Cilantro Leaves for Garnish; Black Sesame Seeds for Garnish

Ingredients

Quick Pickle

1 Cup Cider Vinegar
1/4 Cup Water
1/4 Cup Sugar
Pinch of Salt
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
2 Serrano Peppers Sliced
1 Medium Red Onion Sliced
2 Cloves Garlic Crushed
2 Bay Leaves

Wasabi Mayo

3/4 Cup Mayonnaise
2 Tablespoons Wasabi
1 teaspoon Honey

Cilantro Sauce

1 Bunch of Cilantro (Reserve some leaves for garnish)
1/3 Cup Lime Juice
1/2 Cup Extra Virgin Olive Oil
2 Cloves Garlic
Pinch of Salt

Toppings

1 Cup Feta Crumbles
1 16-oz package Louis Kemp Crab Delights Flake
4 Cloves Garlic Sliced
1/4 Cup Shelled Edamame
Fresh Cilantro Leaves for Garnish
Black Sesame Seeds for Garnish

Directions

Quick Pickle: Combine Vinegar, Water, Sugar, and Salt. Stir until the sugar is dissolved. Add all other ingredients and set aside at room temp.
Wasabi Mayo: Combine all ingredients and stir until smooth.
Cilantro Sauce: Blend all ingredients in a blender until smooth.
Assembling the Flat Bread: Preheat oven to 450°. Spread wasabi mayo evenly onto each flatbread round. Layer each flatbread with sliced garlic, feta crumbles, and Louis Kemp Crab Flakes. Bake at 450°for 6 minutes. Immediately after removing from oven layer the flatbread rounds evenly with the drained quick pickle, edamame, cilantro sauce, black sesame seeds, and fresh cilantro leaves.