We go light on the filler with these crab cakes so they really showcase the flavor of the crab meat. The parsnip and hazelnut puree is brightened with lemon zest to act like the typical creamy, acidic sauce served with crab cakes-usually a remoulade or an aioli.
Red rice has a complementary earthy, nutty flavor, to which we add a 'trinity' - a Louisiana take on a mirepoix, that gives it a bit of a Southern feel. Be sure to get some of that puree in with every bite - it's our favorite part of the dish!
A mint pistou adds a refreshing finish to this customer favorite - order now!