Chesapeake Crab Cakes & Sweet Corn Potato Puree

Chesapeake Crab Cakes – Sweet Corn & Potato Puree

Our Chesapeake Crab Cakes are mixed with Caramelized Small Diced Onions, Celery and Red Bell Pepper, Herbs and a Old Bay Style Mayo Filling. Then Panko Breaded and Pan Fried to a Lovely Golden Brown Crust on each side.

Chef pairs this with a Sweet corn Infused Buttermilk potato puree side where the corn is broken down and well infused into the potato for a unique Flavor and Texture.

Pairing with the Crab Cakes for this week’s special is a Tangy Mustard Sauce Made with House Mayo, Sour Cream, Dried and Dijon Mustards and More!  A Creamy and Tangy Finish to go with the wonderful flavors and texture of the Crab Cakes and Sweet Corn & Potato Puree.

Enjoy an Amazing lunch Portion with 1-4oz Crab cake, sauce and sides, or go BIG with a Dinner with 2-4oz Crab Cake Patties and All the Fixins!

*NUT ALLERGY – Small Amounts of Almond Flour are used in this recipe

*FLORIDA DEPT. OF HEALTH ADVISORY: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. As per the Florida Department of Health, Please Re-Heat Meals to an internal Temperature of 165 F before consuming.