Page 6 February 13, 2014 his week we are very crabby so we will have to make some crab cakes. I always hated the crab cakes that you would get in some restaurants. They usually were more breading than crab. I understand why they did it but it doesn’t make up for the poor quality. The reasons for all the bread are two fold. One is that crab is expensive and two the bread helps keep it together and easier to fry off. Here is my way of making crab cakes that lets you taste the great crab, still get the crispy coating and they still remain light. RESTAURANT PR MOTION 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune Advertise! Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Torrance area: advertising@heraldpublications.com All other areas: marketing@heraldpublications.com T The Chef and how to bang them by Chef Shafer VALENTINO♥ S $2 Beers Tuesday and Wednesday nights Dine In Take Out Catering and Free Home Delivery 310-335-0066 202 A. East Imperial Ave. El Segundo, CA 90245 LARGE PIZZA with 1 topping $1099 Plus Tax • Limited Time El Segundo Now Open Sundays Catering Available Pizza, Pasta & More “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1199 2 MEDIUM 14” PIZZA with one topping $1599 Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 2/27/14 Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 2/27/14 EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Chef’s Crab Cakes 1 can pasteurized crab, 1-pound size (you can get it at Costco or Whole Foods) ½ cup finely diced celery ¼ cup finely chopped green onions 1/2 cup mayonnaise 1/2 cup panko breadcrumbs Pinch black pepper 1/2 cup panko breadcrumbs Most markets sell this Japanese-style bread crumb In a bowl mix together crab, celery, green onions and mayonnaise. Add 1/2 cup of panko and mix. Let sit for 20 minutes. Then form into round cakes with the use of a cookie cutter that is the size you want them to be. Lightly coat with the other ½ cup panko. In a medium heated pan, brown off the cakes in oil till golden brown and serve with dipping sauces or the melon salsa that you see in the photo. Look for the melon salsa recipe next week. •
Lawndale 02_13_14
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