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