o 1 slice Crabmeat Cheese Cake
o 1 oz Mushroom Creole Meuniere
o 3 ea Sautéed Crab Fingers
o 1 pinch Italian Parsley (finely chopped)
o 1 pinch Red Bell Pepper (brunoised)
Method of Preparation:
Heat cheesecake thoroughly and place in center of the plate; top with warm crab fingers. Drape sauce horizontally across cheese cake being sure to add two or three slices of mushroom. Garnish with parsley and bell pepper.