CHEF / EMILY HEDGEPETH
RESTAURANT: SIP BAR • RESTAURANT
FACTS: Executive Chef Emily Hedgepeth is a graduate of Johnson & Wales,
and enjoyed extensive training in Asia.
With two sushi chefs and two kitchens, creative dishes are being served up.
SOMI Kitchens
Recipes from our Town Center Chefs
INGREDIENTS
Makes 4 crab cakes Serves 2 (2 Crab cakes each)
(4) 3 oz: crab cakes
2 oz (small handful): arugula salad
Drizzle: Remoulade sauce
Garnish: lemon wedge, diced red bell pepper
12 oz jumbo lump crab meat
1 cup mayonnaise
1 oz Dijon mustard
1 tbsp chives
Juice of 1 lemon
1 oz Tabasco sauce
1 Teaspoon old bay seasoning
1 whole egg
1/2 cup Italian breadcrumbs
Kosher salt and ground black pepper to taste
Add crab meat to mixing bowl and add all ingredients together.
Be careful to mix gently not to break up the crab meat too much
REMOULADE SAUCE:
2 tablespoons mayonnaise
1 tablespoon grainy mustard
1 teaspoon hot sauce
1 tbsp chopped capers
1 tsp chopped parsley
Juice of 1 lemon
Kosher salt and ground black pepper to taste
Mix all ingredients with a whisk or spoon
PREPARATION:
1 dredge crab cakes in flour,
Dust off excess flour!
1 sautee 1 side in hot oil. when golden, flip over and finish in oven.
1 drizzle with remoulade sauce and sprinkle with diced red pepper.
1 Toss arugula with fresh lemon juice, extra virgin oil, thinly sliced
red onion and cucumber, salt and pepper just before plating.
Serve with lemon wedge on the side.
SUB RECIPES:
Crab Cake Base lemon –If too sour add more salt.
