My parents recently attended a cooking class courtesy of Eurostoves in Beverly, MA. My Mom told me it looked like my dream kitchen; the place was stocked with any cooking utensil or piece of equipment I could ever want. Their class was called, “Date Night: Food and Wine Pairing,” but there are dozens of other classes to take. One thing that really strikes me about this class is the food and wine pairing. I love learning about new wines and what cooking ingredients go well with certain grapes. For more information about Eurostoves’ classes, click here.
Another bonus of the class is being able to take home all the recipes. The crab cakes were a hit – so my Mom decided to recreate a grain free version for the Feast of the Seven Fishes. I’ve noted below where we made adjustments. All instructions were written and created by the chefs at Eurostoves. Since I’m down to only one hand these days, Mom took the lead on this dish!
Maine Crab Cakes with
Corn Salsa (Honey Mustard Dipping Sauce)
- 2 lbs. Fresh Maine Crab Meat
- 2 large eggs
- 1 onion, chopped fine
- 1 sweet red pepper, chopped fine
23 stalks of celery, chopped fine
- 1 tbsp
Dijon mustard(honey mustard)
- ¼ cup mayonnaise
- Salt and pepper to taste
- ½ tsp Cayenne
- ½ cup fresh chopped parsley
- 1 cup
dried bread crumbs or Panko crumbs(gluten free bread crumbs)
- 2 tbsp Olive oil.
- 1 tbsp Chives, chopped fine
Sauté the onion, red pepper and celery together in the olive oil. Allow it to cool!
Mix together in a large bowl the crabmeat, eggs, mustard, mayonnaise, salt, pepper, cayenne, parsley and chives.
Stir in the cooled onion mixture.
In a pie plate place the dried bread crumbs.
Shape the crab mixture into 3-4 inch cakes and cover with the bread crumbs and sauté in additional olive oil till golden brown on each side.
Place on an oven proof pan and heat through. Serve with
Corn Salsa (honey mustard dipping sauce).
Honey Mustard Dipping Sauce
- 1 cup mayonnaise
- ½ cup honey mustard
- ½ tsp Cayenne
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon dill