Chef Mitchel Earl’s Southern Crab Cakes!

Southern crab cake stuffed cornbread! Hot appetizers! We look forward to enjoying a good happy hour that offers delicious appetizers. They’re so delicious that we’re too full to eat our main course.

Our southern crab cakes along with tangy seafood delight provides you with a mouth-watering rich herbal explosion of tastes.

Crab Cake: Sweat leeks and smoke peppers in saute pan. Then allow to cool. Gently combine crab meat, onion, red peppers, mayo, dijon, and bread crumbs. Be very careful not to break up the crab meat. Then use remoulade sauce and lightly blend all ingredients together (Mayo, Dill Pickle, Leeks, Capers, Roasted Red Pepper, and Parsley). Taste and light season if needed. This recipe really enhanced my crab cakes.