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Crab Cakes

Join us for an hour-long live cooking class as Chef Gavin Kaysen teaches a recipe that will become your new favorite brunch or appetizer to make at home. Asparagus is one of our hero ingredients of spring, and it really sings when paired with light and lemony crab cakes topped in a hollandaise sauce. Hidden gem of this recipe: Old Bay aioli.

You will receive the recipe and on-demand video link to the class in your confirmation email.

Equipment needed for this class:

  • Non-Stick Saute Pan
  • Small saute pan
  • Small sauce pot
  • Wide Mouthed Pot
  • Medium Bowls
  • Small Sheet Tray
  • Damp kitchen towel
  • Whisk
  • Tongs
  • Spatula