Isn’t this one of the tastiest looking crab cakes you’ve ever seem?
We thought so too.
And it tastes as good as it looks.
According to Executive Chef David Middleton: “It is a blue crab, bell pepper, and citrus crab cake. served with a roasted tomato and horseradish aioli and a salad coasting of shaved asparagus, carrot, and fennel tossed in a lemon vinaigrette . The dish is finished with a drizzle of mint oil.” His sous chef John Courtney tells us the secret is involves a technique of binding the cake with a piquant mayonnaise — a technique he picked up at RM Seafood.
However it’s made, it is the consummate way to consume this crustacean, and one delightful way to spring into Spring.
2620 Regatta Drive.
Las Vegas, NV89128