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The chef at Capriccio Grill at The Peabody shares a recipe from her new fall menu.
Peabody Jumbo Lump Crab Cake
Chef Ana Gonzalez
Chef de Cuisine
Capriccio Grill
Ingredients:
1lb jumbo lump crab meat
2 oz diced bell pepper, mixed colors
1 oz diced shallot
1 oz whole grain mustard
2 oz mayo
Pinch of red pepper flakes, if desired
Garlic to taste
Salt and Pepper to taste
Directions:
Mix everything together
Make 5 equal-size balls and form into hockey puck shaped patty
Dip in egg wash, then coat with Panko bread crumbs
Sauté 3 minutes on each side
Serve with favorite salad
CAPRICCIO GRILL
The Peabody Hotel
149 Union Ave.
Downtown Memphis
Reservations: (901) 529-4199
