Crabcakes

By: Greg Flores, Chef

Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

December 1st is the start of crab season–so let's make crabcakes!

Ingredients for crabcakes:

1 lb. Dungeness crabmeat

1/8 cup yellow and red bell peppers, small diced

1 tsp. green onion, chopped

1/4 cup Panko or breadcrumbs

1 pinch Cajun spices

1 egg

2 tbsp.canola oil

Procedure:

1. Combine all ingredients.

2. Shape into small patties.

3. Sauté in oil over medium heat for approximately 4 minutes per side.

4. Serve with remoulade. (see recipe below)

Ingredients for Remoulade:

1/2 cup mayonnaise

1 tsp. Dijon mustard

2 tsp. capers

1 tbsp. BARGETTO Bianca

1/2 tsp. anchovies, chopped

1/8 tsp. parsley, chopped

1/8 tsp. tarragon, chopped

Worcheshire sauce, to taste

Tabasco sauce, to taste

salt and pepper, to taste

Procedure for Remoulade:

1. Combine all ingredients except the last three in a bowl.

2. Add Worcheshire, Tabasco, salt and pepper to taste.

Serves: 4 as an appetizer or 2 as an entrée.