Crab and Halibut cakes are seasoned with our own Salty's Seasoning Salt, tarragon, chives and basil.
Saute red pepper and onion. Set aside to cool down
Puree egg, heavy cream and halibut in a food processor.
Squeeze excess moisture from crabmeat and combine with mixtures from 1 and 2 above.
Add chives, tarragon, basil, Salty's Seasoning Salt, panko and chipotle peppers. Stir. Mixture should hold together.
Roll into six 3 inch balls and flatten into thick pancakes.
Saute in clarified butter until golden brown, turning over once.
You can purchase Salty's Seasoning Salt at our restaurants or online.
Ingredients
Directions
Saute red pepper and onion. Set aside to cool down
Puree egg, heavy cream and halibut in a food processor.
Squeeze excess moisture from crabmeat and combine with mixtures from 1 and 2 above.
Add chives, tarragon, basil, Salty's Seasoning Salt, panko and chipotle peppers. Stir. Mixture should hold together.
Roll into six 3 inch balls and flatten into thick pancakes.
Saute in clarified butter until golden brown, turning over once.