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Chappy Kitchen

Crab Cakes

2/3 cup breadcrumbs 
2 tablespoons finely minced green onion
2 tablespoons of mayo
1 teaspoon of lemon juice
1 teaspoon of Dijon mustard
1/2 teaspoon of old bay
1/2 teaspoon of Worcestershire
1/8 teaspoons kosher salt
1/8 teaspoon red pepper 
1 large egg (lightly beaten)
8 oz of crab meat 
1 tablespoon of olive oil

* Mix in a large bowl, form into crab cakes, then refrigerate.

Pepper Marmalade

24 oz minced red onions
3 fl oz olive oil
12 roasted, peeled / seeded cut into brunoise
6 oz finely chopped capers
1/2 oz minced chives

* 1. Sweat the onions until translucent, cool to room temperature.
* 2. Combine the onions, peppers, capers, and chives. Season with salt and pepper
* 3. Lay small dollop onto the top of crab cake before serving

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Chefs Michael Verrastro and Ryan Webster