Wednesday, Apr. 29, 2009

Crab cakes make for a good start to dinner

Nadine and Kyle Djukich bought Buckhead Grill about 18 months ago. They completely changed and remodeled the interior. They even had a complete personnel change.

Nadine Djukich admits it was difficult at first because they had decided to keep the name, but she said customers liked all the changes. Among the more popular events is the Buckhead Wine Tasting at 7:30 p.m. on the third Tuesday of each month. There are five wine tastings paired with five courses for $30.

In the kitchen, executive chef Eric Kilgore and his sous chef, Matthew Teague, come up with innovative recipes.

Today, they prepare the Buckhead Crab Cake.

Here is the recipe:

Buckhead Crab Cake

1 medium carrot, finely chopped

1 small onion, finely chopped

1 stalk of celery, finely chopped

1 pound Maryland Blue Crab Meat

3 eggs

1/4 cup lemon juice

1 teaspoon lemon pepper

1 teaspoon granulated garlic

1 pinch crushed red pepper

1 cup mayonnaise

1 1/2 cup of Japanese bread crumbs (panko)

1/2 cup sliced almonds

Saute the carrot, onion and celery. Mix all ingredients except bread crumbs and almonds, and chill for half an hour. Make into 3-ounce patties.

Dredge the patties in the almond-panko mixture.

Pan-sear in extra virgin olive oil until golden brown.

Finish cooking in the oven. Bake for 5 minutes at 350 degrees.

Mango Papaya salsa

1 cup chopped fresh mango

1 cup chopped fresh papaya

1/2 cup chopped shallots

1 tablespoon lime juice

1 tablespoon lemon juice

1/4 cup chopped fresh cilantro

1 teaspoon minced garlic

Salt and pepper to taste

1/4 cup extra virgin olive oil

Toss all the ingredients well and chill for 1 hour.

Place two crab cakes on a plate and spoon the Mango Papaya Salsa on top and serve.

Serves 6-8.