TSE's Crab Cakes

Last week, during our temporary snow shutdown here in Atlanta, i made crab cakes paired with an Arugula, Pear & Parmesan salad and posted a photo on Facebook. I received several requests for both recipes, so I thought I'd post it here. The crab cakes are my favorite method (for now) and the salad was on the original menu of NEO at The Mansion on Peachtree in Atlanta, GA. I really miss that original menu. *sigh*

TSE's Crab Cakes

Ingredients:
1 large egg
2 tablespoons mayonnaise
1 1/2 teaspoons Grey Poupon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 1/2 tablespoons fresh parsley, finely chopped (I didn't have any this time)
Juice of 1/2 lemon
1 container Phillips lump crab meat (from Costco)
1/2 cup breadcrumbs/crushed crackers/Panko (I used Lance Captain's Wafers)
Canola oil

Directions:
Line a cookie sheet with parchment or lightly spray with Pam.

Combine first seven ingredients, then gently incorporate the crab (you want to keep the lumps). Slowly add breadcrumbs--just enough to hold the mixture together.

Form mixture into desired crab cake size (I made 12 minis) and place on cookie sheet. Cover and refrigerate for about an hour.

Heat oil in skillet over medium to medium-high heat. Add crab cakes and cook until desired golden hue, flipping once (2-3 minutes per side for minis and 4-6 minutes for larger ones). Transfer to paper towel-lined plate to drain excess oil. Serve immediately.

Arugula, Pear and Parmesan Salad

Ingredients:
Arugula
Bosc pear, thinly sliced
Shaved parmesan (use veggie peeler to shave strips)
Extra virgin olive oil, a couple of drizzles--just enough to coat arugula
Salt & Pepper

Directions:
In a large bowl, combine oil, salt and pepper. Add arugula, pear slices, and cheese. Toss to coat. Arrange on plate and top with crab cakes.

You can print both recipes here.

This crab cakes recipe cake about by trial and error. Over the years, I discovered that I prefer crab cakes that don't include ingredients that compete with the sweetness of the crab. This combination is the balance I was seeking.

If you try these recipes, I'd love to hear your feedback.

Sheila Denise

The Mansion on Peachtree & Lunch at NEO

My colleague, Chuck and I had the pleasure of touring The Mansion on Peachtree and dining at NEO today. But even more rewarding was meeting one of the kindest, most genuine people I can recall encountering in recent memory, Kimberly. Having met this wonderful woman, Chuck and I both stated that we left feeling that we'd gained a dear friend.

As restaurant and hotel snobs, we were eagerly anticipating our visit to The Mansion. We had been drooling over this property for several months and today was our turn to take a tour of the property and enjoy lunch. All I can say is WOW!! From the initial greeting by the doorman to our goodbye hug, top-notch-southern-hospitality-filled-make-you-wanna-stay-forever SERVICE. I'm not easily impressed, but, I must say, this one got me. The Mansion ranks among my top three hotels of all time and that says alot. I could live there.

Now on to lunch. NEO, quietly tucked in the rear of The Mansion, is a beautifully appointed dining room overlooking the garden. Since black is my signature wardrobe color, I have a love/hate relationship with white napkins. I detest having to request a black napkin as I feel the waitstaff should be observant enough to anticipate my need. Brownie points for NEO as my black attire was noted and the black napkin magically appeared. As I step off my soapbox, I'll tell you about lunch.

We started with the calamari and artichokes--lightly battered and fried and oh so delicious. The batter was so flavorful, we ignored the dipping sauce. We also noshed on breadsticks, crispy flatbread and warm bread with olive tapenade. Our next course was the arugula salad with pears and shaved parmesan, tossed in an extremely delicate dressing---delicious!! Our entrees: I had the trout with capers and pasta, Kimberly had the penne tossed with roasted tomatoes, goat cheese and pine nuts, and Chuck had the lobster ravioli. We looked like hungry college kids as we eagerly shared our entrees and as different as they were, each dish was divine. I did make a mental note to try the Angus burger--a guest nearby ordered one and it looked awesome! I'll manage somehow to eat it with a fork and knife, but I'd much rather be able to pick the sucker up.

Now the highlight of the meal.....DESSERT--The Dessert Flight:

Apple Crumb Tart with Caramel Sauce, Flourless Chocolate Cake, Lemon Cheesecake and last, the most delicious of the four...Tiramisu!!! Mind you, I am not a fan of Tiramisu, so if I say it's FABULOUSLY DELISH, take my word for it. Next time I'm requesting a flight of Tiramisu only. I could simply order the regular sized Tiramisu, but it can't be as adorable as the baby version.

Oh and don't think I wasn't swooning over the white dishes from the beginning to the end of the meal. I NEED those little Tiramisu cups in my life PRONTO!!

I also learned about NEO Unplugged. This event is held the last Wednesday of each month and allows you to enjoy a quiet, candlelit dinner without the intrusion of technology--no phones allowed. I'm looking forward to NEO Unplugged.

I plan to return many times to The Mansion to enjoy NEO, The Mansion Bar, 29 Spa, Craft Restaurant and to experience being a guest. If pampering is what you're craving, your wish will be granted at The Mansion.

Sheila Denise