{"id":3655,"date":"2013-10-07T15:11:48","date_gmt":"2013-10-07T22:11:48","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&p=3655"},"modified":"2013-10-07T15:40:02","modified_gmt":"2013-10-07T22:40:02","slug":"chefs-table-5","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-5\/","title":{"rendered":"CHEF’S TABLE – CRAB CAKES"},"content":{"rendered":"<\/a>

CHEF \/\u00a0<\/b>EMILY HEDGEPETH
\nRESTAURANT: <\/strong>SIP BAR \u2022 RESTAURANT
\nFACTS:\u00a0<\/b>Executive Chef Emily Hedgepeth is a graduate of Johnson & Wales,
\n<\/i>and enjoyed extensive training in Asia.
\n<\/i>With two sushi chefs and two kitchens, creative dishes are being served up.<\/i><\/p>\n

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SOMI<\/b> Kitchens
\nRecipes from our Town Center Chefs<\/span><\/p>\n

INGREDIENTS<\/b>
\nMakes 4 crab cakes Serves 2\u00a0(2 Crab cakes each)<\/p>\n

(4) 3 oz: crab cakes<\/p>\n

2 oz (small handful):\u00a0arugula salad<\/p>\n

Drizzle: Remoulade sauce
\nGarnish: lemon wedge,\u00a0diced red bell pepper<\/p>\n

12 oz jumbo lump crab meat<\/p>\n

1 cup mayonnaise<\/p>\n

1 oz Dijon mustard<\/p>\n

1 tbsp chives<\/p>\n

Juice of 1 lemon<\/p>\n

1 oz Tabasco sauce<\/p>\n

1 Teaspoon old bay seasoning<\/p>\n

1 whole egg<\/p>\n

1\/2 cup Italian breadcrumbs<\/p>\n

Kosher salt and ground black pepper to taste<\/p>\n

Add crab meat to mixing bowl and add all ingredients together.
\nBe careful to mix gently not to break up the crab meat\u00a0too much<\/p>\n

REMOULADE SAUCE:
\n<\/b>2 tablespoons mayonnaise<\/p>\n

1 tablespoon grainy mustard<\/p>\n

1 teaspoon hot sauce<\/p>\n

1 tbsp chopped capers<\/p>\n

1 tsp chopped parsley<\/p>\n

Juice of 1 lemon<\/p>\n

Kosher salt and ground black pepper to taste<\/p>\n

Mix all ingredients with a\u00a0whisk or spoon\u00a0<\/span><\/p>\n

PREPARATION:
\n<\/b>1 dredge crab cakes in flour,<\/span><\/p>\n

Dust off excess flour!<\/p>\n

1 sautee 1 side in hot oil. when golden, flip over and finish\u00a0in oven.<\/p>\n

1 drizzle with remoulade\u00a0sauce and sprinkle with\u00a0diced red pepper.<\/p>\n

1 Toss arugula with fresh\u00a0lemon juice, extra virgin oil, thinly sliced
\nred onion and cucumber, salt and pepper\u00a0just before plating.
\nServe with lemon wedge\u00a0on the side.<\/p>\n

SUB RECIPES:
\n<\/b>Crab Cake Base lemon \u2013If too sour add\u00a0more salt.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF \/\u00a0EMILY HEDGEPETH RESTAURANT: SIP BAR \u2022 RESTAURANT FACTS:\u00a0Executive 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<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":16,"featured_media":3667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[109,110],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/3655"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=3655"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/3655\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/3667"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=3655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=3655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=3655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}