I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
Another variation on the risotto theme. This one is interesting because of the striking color!
This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.
This is a great recipe both for a casual weekday dinner and for a dinner party. The green herbs sauce adds wonderful chimichurri-like acidity and spice, and it is great pairing for any kind of oily fish or meat.
Comfort food tends to be fried and/or relatively heavy. This is a great comfort dish that’s perfect for a cold winter night and won’t leave you feeling stuffed or guilty.
I learned this recipe from my good friend Yuko who is an amazing chef (follow her on Instagram and Twitter). This recipe is sometimes called Japanese carbonara because of the rich buttery texture of the uni sauce.
This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…
Follow me on Instagram. These are perfect for the holiday season entertaining. Serve as a first course, or as finger food while your guests are enjoying their cocktails. Perfect with a nice glass of champagne.
This has quickly become one of my favorite dishes – quick and easy to make, yet sophisticated. Whenever I need to host and don’t have a lot of time – this has become one of my go-to recipes.