Posts Tagged crab cakes

Pino Venetico Waves His Wand

Pino Venetico waved his magic wand and almost overnight transformed an old favorite into what he clearly hopes will soon be a new favorite. It was sad to walk into the new Broughton & Bull, where for most of the 15 years I’ve lived in Savannah, I’ve spent so many lovely hours over cocktails or food or both at Il Pasticcio. But times change and restaurants change. A couple of weeks ago, sans fanfare or warning Il Pasticcio morphed into Broughton & Bull. Two of us stopped in for a quick sample of the new fare. I had the appetizer, frogs legs, served with a light chili pepper sauce and a hint of Gorgonzola. The legs appeared to come from a super sized bullfrog. Delicious, and the three of these guys were plenty for an entrée! My companion tucked into the big 9 oz. crab cake served with roasted corn salsa and some fresh baby asparagus. That, too, was a big bold portion, and excellent. Overall, the menu seems to be New South, with some Italian and French flair. Definitely promising.

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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!

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