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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

MARGARET'S JUMBO LUMP CRAB CAKE
INGREDIENTS

1 lb jumbo lump crab meat
1/2 green bell pepper, small dice
½ red bell pepper, small dice
½ large yellow onion, small dice
3 sticks celery, small dice
1 t minced fresh garlic
2 T freshly chopped flat leaf parsley
1 T mayonnaise
1 t Dijon mustard
1 whole egg
1 t Creole Spice Blend (low sodium)
1 T Old Bay Seasoning
2 sticks unsalted butter
unseasoned panko bread crumbs
Salt and pepper to taste (note the spice blends already have salt)

PROCEDURE

Sauté the onions, peppers, and celery in the butter until translucent. Add the garlic and creole spice blend. Stir for 30 seconds. Empty all contents in a large bowl and let cool. Add the remaining ingredients except the crab meat and bread crumbs. Mix well. Fold in the crab meat carefully not to break the large pieces. Slowly add as much breads crumbs so as to just be able to form into disks. Do not add too much bread crumbs and do not pack the disks too tightly. You should get 8 medium sized crab cakes. Dredge in bread crumbs mixed with chopped fresh herbs like parsley and tarragon. Melt some unsalted butter in a pan and sauté on medium heat until golden brown on both sides. Finish in a 350 oven for about 10 minutes.

Serve with a classic remoulade or red pepper coulis and a wedge of lemon.

Hari's Recipes