As a thanks for coming in this Friday or Saturday night, one bottle on my wine list with your dinner at 1/2 price. Mention this to your server as it only applies to you, my reader! Happy Labor Day! A word about Dress Code at Casa Dante; as many of you may know there was a time we would provide jackets & ties for men at the door. Dress codes back then were strict and formal. That has changed dramatically over the years. Our current dress code is "Smart Casual", which means no jackets or ties required. However, no fine dining establishment allows shorts, tee shirts or flip flops; even in these very casual times. If you're coming out of a movie and want to get a bite, chances are you're dressed appropriately. In any case, the use of common sense always prevails. Remember that we will get back to a seven day schedule & re-open Sunday's on September 11th. Julian & Dominique will be featured at Casa Dante on New Years Eve. If you've been here during this holiday, you know its always alot of fun. The New Years Bash starts at 9pm. It includes dinner, welcoming cocktail, party favors and entertainment.We will open our doors at 3 PM for regular diners in our front room. I'll be posting more information as we get closer right here and on our website. I hope you take advantage of this early notice for our regular attendees. We are taking reservation now for this big night! Remember Thanksgiving Day celebration, Christmas Eve Holiday Parties welcomed. Plenty of room for large groups. Valet parking in our lot.
Great Labor Day Recipe
Baked Crab Cakes with Lemon Mustard Sauce Ingredients
- FOR CRAB CAKES:
- 1/3 cup mayonnaise(preferably flavored with olive oill)
- 2 tablespoons Dijon mustard
- Zest of 1 lemon
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley leaves
- 2 scallion, finely chopped
- 1 large egg
- 1 pound lump crabmeat
- Kosher salt and freshly ground black pepper to taste
- 1 cup bread crumbs
- FOR LEMON MUSTARD SAUCE:
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
Directions Gather the following tools: cutting board, chef's knife, dry measuring cups, measuring spoons, small and large mixing bowls, rubber spatula, spoons, sheet pan, offset spatula
Preheat the oven to 400F.
In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan. Bake for 10 minutes.
While the crab cakes are baking, prepare the sauce by combining all the ingredients in a small bowl.
Serve the crab cakes with Lemon Mustard Sauce.
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