September 25, 2017
Garnet and Gold Grub Episode 2: Crab Cakes
Crab Cake Stack with Roasted Beet Salad
Crab Cake Mix Recipe

Lump crab meat – 1 pound

Green/Red/Yellow Peppers – 1 each (diced)

Red Onion – 1 each (diced)

Tabasco – 1 teaspoon

Fresh Lemon (squeeze) – 1 each

Cajun Seasoning – 1 teaspoon

Parmesan Cheese (grated) ½ cup

1 egg

Panko Bread Crumbs – 3 cups

Mix crab cake, peppers, onion, and remaining ingredients in bowl and crust with panko

Sear both sides in oiled skillet till golden brown (must be internal temp of 145 degrees)

Roasted Beet Salad Recipe

Red Beets – 1 each (diced and roasted)

Butternut Squash – 1 cup (diced and roasted)

Honey – 1 tablespoon

Red Wine Vinegar – 1 tablespoon

Dijon Mustard – 1 teaspoon

Fresh Cilantro – 1 oz. (chopped)

S&P to taste

Mix all ingredients together in bowl, roast in oven for 15 mins at 375 degrees

Avocado Cream Recipe

Fresh Avocado – 1 each

Ranch Dressing – 2 cups

S&P to taste

Mix both in bowl till smooth


Place Arugula on middle of plate.

Arrange Lavash crackers on top of arugula placing two crab cakes on top of crackers.

Place beets salad on crab cakes.

Drizzle avocado cream over all.

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