The Savannah Marriott Riverfront will host Dancing Through Decades, a fundraiser for the Savannah Black Heritage Festival, on January 20th at 8pm. $25 per ticket or 2 for $45. Call Tanya at 912-658-2813 for tickets.
Archive for Hotel
Island Crab Cakes
Executive Chef Abigail Hutchinson of the Jekyll Island Club Hotel’s Grand Dining Room and Courtyard at Crane, kindly shares her recipe for superb crab cakes.
Island Crab Cakes
7 – 8 oz. Lump crab meat
12 oz. Mayonnaise
Dash of Sherry
Juice of ½ lemon
½ Whole egg
Dash of Old Bay seasoning
1oz. Ritz cracker crumbs, more as needed
Salt and pepper to taste
Directions:
Mix mayo, sherry, lemon juice, egg and Old Bay.
Fold in crab meat and 1oz. Cracker crumbs/ mix gently.
Adjust seasoning with salt and pepper.
Using a 2 oz. Scoop, scoop the mix onto a half pan that has been dusted with the cracker crumbs.
Let sit in cooler for 15 minutes.
Gently coat outside of cakes with crackers.
Wrap tightly and chill for service.
For service:
Heat skillet over medium, and add 1 tablespoon of olive oil or butter. Pat cakes and lightly coat with cracker crumbs. Sear the cakes over medium heat until golden brown on first side. Flip cakes over and finish in a 350-degree oven for 5 minutes. Serve immediately with spicy mustard aioli or sauce of choice.
For more delicious recipes, be sure to visit the SavannahBest Cooking Page!
Savannah Dining Tidbits 