This is one of my favorite summer dishes. Crab cakes are an excellent way to kick up the barbecue, especially when you mix and match accompaniments and use fresh, seasonally available ingredients. Let me know how you enjoy this one.

Maryland Blue Crab Cakes
2 lb. blue crab meat, well drained
¼ cup raw garlic
1 cup panko crumbs
2 whole eggs
½ cup red bell pepper bruinoise
½ cup carrot bruinoise
½ cup red onion bruinoise
2 jalapeños, seeded and bruinoise
¼ tbl Old Bay seasoning
2 lemons zest and juiced
1 orange zest
½ cup flat leaf parsley, minced
Salt and pepper to taste
Kernels from 2 ears of fresh sweet corn

Procedure:
Heat olive oil on medium flame in sauté pan. Add garlic and sauté until aromatic. Add the peppers, carrot, onion, and jalapeño to the pan and cook gently until just sweated together. Add Old Bay seasoning and parsley, cook until just aromatic, about 2 minutes. Combine all ingredients to mixing bowl and stir together well. Adjust seasoning and panko until the mixture forms small cakes that stay together well and are not too moist or too dry. Form cakes into small cylinder shapes Reserve cakes to order.

Until next time,
Chef Matt

Matthew Taylor is the Executive Chef at Lied Lodge & Conference Center in Nebraska City, Nebraska, where local, sustainable entrees are served daily. Have a specific recipe you’d like to see featured on this blog? Let us know.

From the Lied Lodge Kitchen: Hot Toffee Pudding Cake

Feb 18 by Chad Borner in Recipes tagged comfort food, dessert recipe, Lied Lodge, pudding cake with no comments

 

These long, cold winter days call for comfort food, and today I’m sharing a recipe for a spectacular warm dessert: hot toffee pudding cake. We served this rich dessert at Lied Lodge on Valentine’s weekend. It’s easily prepared in two parts, and the end result is decadence in every bite.

Read More…