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Pumpkin Cheesecake

 with Dijon Remoulade


Crab Cakes

Blackened Fish with 

Dill Slaw & Lemon Aioli

Lump jumbo crab w/ shallots, thyme & lemon, coated with Panko crumbs & fried. Served with a buttermilk, Dijon mustard, dill remoulade.

1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons stone ground mustard
2 teaspoons Dijon mustard
1 tablespoon finely grated sweet onion with juice
1/2 teaspoon minced garlic
1 teaspoon fresh lemon zest
1 teaspoon sugar
2 tablespoons fresh dill chopped 
Salt & cracked pepper to taste


Crab Cakes
16 ounces lump jumbo crab, drained 
1/2 cup chopped shallots
2 teaspoons fresh thyme leaves (do not used dried, it's too strong)
1 teaspoon salt
3/4 teaspoon coarse black pepper
2 eggs, whisked
1 tablespoon lemon juice
1/3 cup of remoulade

Panko crumbs 
Peanut oil 
2 1/2 inch round form or biscuit cutter
Parchment paper


Whisk mayonnaise, buttermilk, and mustards together until smooth.  Add remaining ingredients and whisk. Salt & pepper to taste.

Place crab in a large bowl and pull apart into medium size pieces but don’t shred.  Add shallots, thyme, salt & pepper and mix.  


Whisk eggs with lemon juice, 1/3 cup of the remoulade.  Add to crab and gently mix. Place in fridge for 1 hour.


Spread out some Panko crumbs onto a piece of parchment paper and place 2 1/2 inch round form on top of crumbs.


Fill form with crab mixture (about 3/4 inch thick) and compact with fingers. Top with a layer of Panko crumbs. Slide form off and repeat until you have used all your crab mixture.


Heat a skillet over medium temp with about 1/4 inch of oil.  Once hot, add 3-4 crab cakes at a time using a spatula and cook about 3-4 minutes on each side until browned. Place on a plate lined with paper towels. Serve with sauce.

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