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Crab Cakes and Amazing Rolls at the Plaza Athenee Hotel in NYC & the Recipes Too!

Staying at the Plaza Athenee in New York City is a marvelous experience! But even if you’re not going to stay at the hotel located in so close to Central Park . . .

. . . you’ll still experience the elegant reception as you enter the hotel’s public areas and you’ll be greeted by lovely fresh flowers and sparkling marble floors.

Now, if you’re a guest in residence, stop in your room or suite to relax a bit in the elegance of your accommodation, and refresh in the glorious bath room. . .

. . . and then pop into their lounge for a drink or their lovely restaurant, a place where I had  a wonderful lunch that made me feel like I had just flown to France for lunch!

I did something my cousin Jerry Sachs tells me never to do outside of the region of the Chesapeake Bay! I ordered Crab Cakes. And I can tell you that even a Marylander would overwhelmingly approve of these crab cakes. . .lump crab meat. . .all crab meat. . . not that “stuff” that many restaurants refer to as crab cakes that contain anything but 100% crab meat and are overwhelmed by  mashed potatoes or bread stuffing! No, this was the real deal!

Also served were amazing rolls with whipped butter. . .rolls so amazing that I had to ask the executive sous-chef for the recipe for the crab cakes and the rolls which I share with you in hopes you’ll get busy in your kitchen and think of me as you dine on these generously shared recipe.

ENJOY!

Generously Shared by the Plaza Athenee Executive Sous-Chef Alfred Thomas

Recipe I: Crab Cakes

1 pound-jumbo Lump blue crab meat, picked over the shells

1/3 cup Mayonnaise

½ cup panko bread crumbs

1 large egg, beaten

2tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

3 dashes Tabasco

¼ small dice sweet bell pepper

½ teaspoon paprika

Kosher salt

Freshly ground black pepper

3 tablespoon vegetable oil/unsalted butter

-In a large mixing bowl, combine half of the crabmeat, panko, eggs mustard, Worcestershire, tabasco and paprika. Season with salt and pepper and stir until thoroughly combined.

-Gently fold in the remaining half of crabmeat and sweet red pepper, try not to break apart the lumps of meat as you stir, gently coat in bread crumbs and shape into 2oz patties and arrange on parchment-lined sheet pan.

-In a medium cast iron nonstick skillet, heat oil/or butter over medium-high heat. Add 2oz patties and cook and cook for 3-4 minutes on each side or until golden brown and finish in oven

Alfred Thomas

Executive Sous Chef

Recipe II: Nut and Raisin Bread

2 cups all-purpose flour

2/3 cup white sugar

1tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon ground cinnamon

1 egg, beaten

1 cup applesauce

3 tablespoon butter, melted

1 cup raisin

½ cup chopped walnuts

-Preheat oven to 350 degrees F ( 175 degree C ). Lightly grease muffin pan

- in a large bowl, mix together flour, sugar and cinnamon and the rest of dry ingredients

-in a separate bowl, beat together egg, applesauce and butter

-mix applesauce mixture into flour mixture until combined

-fold in raisin and chopped walnuts into prepared muffin pan

-bake in preheated oven for 45 minutes, until toothpick inserted into center of loaf comes out clean, allow to cool and serve warm

With special thanks to Alfred Thomas Executive Sous Chef at the Plaza Athenee in NYC for sharing!

--Gotta Fly Now!sm
Your Personal Travel Expert
Nationally syndiated radio show host
Stephanie Abrams

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