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Four 6” rounds of your favorite flatbread
Quick Pickle
1 Cup Cider Vinegar
¼ Cup Water
¼ 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
¾ Cup Mayonnaise
2 Tablespoons Wasabi
1 teaspoon Honey
Cilantro Sauce
1 Bunch Cilantro (Reserve some leaves for garnish)
1/3 Cup Lime Juice
½ Cup Extra Verigin 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
¼ Cup Shelled Edamame
Fresh Cilantro Leaves for Garnish
Black Sesame Seeds for Garnish

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    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.

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