IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Peabody Jumbo Lump Crab Cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The chef at Capriccio Grill at The Peabody shares a recipe from her new fall menu.

Peabody Jumbo Lump Crab Cake
Chef Ana Gonzalez
Chef de Cuisine
Capriccio Grill

Ingredients:
1lb jumbo lump crab meat
2 oz diced bell pepper, mixed colors
1 oz diced shallot
1 oz whole grain mustard
2 oz mayo
Pinch of red pepper flakes, if desired
Garlic to taste
Salt and Pepper to taste

Directions:
Mix everything together
Make 5 equal-size balls and form into hockey puck shaped patty
Dip in egg wash, then coat with Panko bread crumbs
Sauté 3 minutes on each side
Serve with favorite salad

CAPRICCIO GRILL
The Peabody Hotel
149 Union Ave.
Downtown Memphis
Reservations: (901) 529-4199

Follow

Get every new post delivered to your Inbox.

Join 16,471 other followers