This recipe is derived from my mother in-law. It has been tweaked, flipped and re-worked so many times over the years that it’s now something completely different than how it started! I suppose thats what happens when you take a family recipe and apply it to a restaurant.
Feed back has always been key with our recipe development. The clients of the Secret Garden Cafe have had so much input over the years in being the driving force of our menu creation. We value our clients feed back because they are the ones coming to eat the food! It’s hard to be objective when it’s your food. Some things you like, because thats how your family has always made it and it’s special, but if its not a hit with them, you have to change and adapt.
This final version of the recipe (for now!) has been doing very well. It has fresh herbs and not a lot of filler. You can really tasted the crab meat and its fairly simple to put together
Recipe below:
Recipe By Sarah Devight
| Time: 20 Minutes | Serves: 6 | Course: Dinner |
| INGREDIENTS 2 lbs Jumbo lump crab meat 2 tbsp diced green onions 2 tbsp fresh minced parsley 3 tbsp dijon mustard 1/2 cup mayonaise 1 tbsp worstershire sauce 2 tsp fresh squeezed lemon juice 1/4 tsp salt 1/2 tsp cayenne pepper (optional) 1/2 tsp black pepper 1 cup panko crumbs STEPS 1- Mince together green onions and parsley 2- Make dressing by mixing, mustard, mayo, wortershire, cayenne, black pepper, lemon juice, salt, and minced herbs. 3 – In a large mixing bowl, gently toss together crab meat with the dressing and panko. You want to mix it as gently as possible to make sure you don’t destroy the beautiful texture of the lump crab meat. 4- Gently form into 6-8 oz balls and refrigerate. Because we do not use eggs, this recipe makes for very tender and fragile crab cakes. Refrigerating them for about an hour or so helps it stay together. 5- Heat a large skillet and add clarified butter (so they don’t burn) and cook them on medium-high heat until golden brown on both sides. *Note: This recipe is not good for frying, but you can also bake them in the oven at 350 until golden brown. |
