Full Recipe
Author
Mason Hereford of Turkey and the Wolf |
Description
Excerpt and recipe from Mason Hereford's new cookbook Flavor Trippin' in New OrleansOK, technically this a sandwich, because putting things on bread is almost always a solid idea. But the crab cake is the headliner here. The keys are really nice lump crabmeat, keeping those lumps intact by using a cherub's touch when you mix the ingredients, and giving the mix some time in the fridge, so the saltines have a chance to bind it all together. White bread's fine, but my buddy Big Bob O'Donnell says that up North they serve crab cakes on English muffins. I tried it and it's definitely the pro move. Whether you choose one, the other, or none at all, do consider serving your crab cakes with zesty buttermilk dressing and a giant squeeze of lemon.To order Flavor Trippin' in New Orleans, click here:https://www.penguinrandomhouse.com/books/646509/turkey-and-the-wolf-by-mason-hereford-with-jj-goode/
