An Old School NOLA classic, based on a traditional French recipe. Emulsified hard boiled eggs give the body to this herbaceous version of a cold crab salad. Simply served with crostini or crudité as dip or even over poached salmon for an elegant Summertime entrée. The combination of herbs is up to you and what is available at the market, or in your herb garden if you are lucky enough to have one!
What could be better than a relaxing Sunday brunch? Well, we take it to the next level by adding some of our delicious crab meat to a potato hash, topping with sunnyside quail eggs and drizzled with a tart and floral Meyer lemon hollandaise sauce. The only thing you are missing is a perfectly spicy Bloody Mary.
Crab cakes are a classic, however, everyone seems to have their own “secret” recipe. This is a little bit fancy!