Last week at our Virtual Lunch Bunch we had Executive Chef Justin Hilton of Sullivan’s Steakhouse preparing their mouthwatering Lump Crab Cakes. Follow the recipe below and post a pic of your finished dish tagging us on Facebook or Instagram @greatercoachellavalleychamber and we’ll post your pic on our social! See the recipe and video to follow along below.

Tag us @greatercoachellavalleychamber

Lump Crab Cakes

1 lb. Crab Meat (super lump or jump lump)

1 oz. Celery 1/4 inch diced

1 oz. yellow onion 1/4 inch diced

1 oz. bell peppers 1/4 inch diced

4 leaves basil chiffonade

1 oz. white bread cut in 1/2 inch pieces (Pullmans of challah)

4 oz. mayonaise

Breadcrumbs as needed

1 oz. oil

Salt and pepper to taste

• Cut all vegetables and saute with oil on medium heat.
• In a mixing bowl, mix crab, vegetables, basil, mayonnaise and bread together.
• Portion crab cakes and coat with breadcrumbs as needed