This week we are pleased to present a the first in a recurring series entitled Chef Gordon's Kitchen. Chef Gordon Holmes of Disney's Hilton Head Island Resort will share recipes, accompanying dishes and wine pairings from his own personal collection.
Low Country Crab Cakes
|
|
1lb. Crab meat |
1 C. melted butter |
|
|
|
2-3 Ribs celery |
Texas Pete hot sauce |
|
|
|
1 Small onion |
Old Bay seasoning |
|
|
|
1 Medium green pepper |
|
|
|
|
1 Sleeve Ritz brand crackers |
|
|
Pick shells from the crab. Fine dice all of the vegetables and sauté in butter until cooked. Mix the crab meat with the vegetables and cool. Grind the crackers in your hand and mix with the crab mixture. Add hot sauce and Old Bay to taste, about 1t. each. When cool enough to handle, shape into patties and sauté until golden brown (if mixture is too loose to shape, refrigerate for five minutes).
Devil’s Elbow Dressing
| 1 C. Mayonnaise | Texas Pete hot sauce, to taste (about 1t) |
||
| 3 T. Pickle relish |
Mix all ingredients in bowl. Taste and adjust for seasonings. Will store in refrigerator for one week.
Serve with a full bodied Chardonnay or Champagne.
Chef Gordon Holmes is a Cast Member at Disney’s Hilton Head Island Resort where he has worked since the resort's opening in 1996. Since 2003 he has also worked as an Executive Chef and restaurant consultant. Previous stop include prestigous restaurants in New York City, New Orleans and Nemours (France). Chef Gordon can be reached at
