Roasted Poblano And Corn Tartar Sauce

  • Yield: 2 cups


  • 1 cup homemade mayonnaise
  • 1 Poblano pepper, roasted, peeled, seeded, small diced
  • 1/2 cup sweet corn, blanched
  • 1 teaspoon minced garlic
  • 1/4 cup buttermilk
  • Salt and pepper


  • In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using. Spoon the sauce in the center of the plate. Lay the crab cake in the center of the sauce. Garnish the cakes with fried leeks, grated cheese, green onions, and brunoise peppers