Dear That was yummy,

Could you please ask for the recipe for the crab cakes with spicy coleslaw that are served at The Creek House? I love how the spicy coleslaw enhances the flavor of the wonderful crab cakes. Thank you.

Grace Reed, Idyllwild

Dear Grace;

Lanny and Lorraine at The Creek House were very gracious about sharing the recipe. Their executive chef, Brandon Testi, was honored by the request, and he said he enjoys “taking traditional and classic food and putting his own twists on them.” Enjoy!

North Circle Crab Cakes:

Photo by Cid Castillo

  • 5 lbs. crab meat
  • 1⁄2 red onion, minced
  • 1 red bell pepper, minced
  • 1 green bell pepper, minced
  • 3 tbsp. kosher salt
  • 1 tbsp. white pepper
  • 2 tbsp. Coleman’s dry mustard
  • 1/2 cup Brandon’s special seasoning: 1/2 cup Paul Prudhomme’s Magic Seasoning with smoked paprika, celery salt and dried cilantro
  • 3 cups mayonnaise
  • 3 cups seasoned Panko bread crumbs

Combine all ingredients in a bowl and fold together gently, careful not to destroy the crab. Portion into 1-1/2-ounce patties and freeze individually. After frozen, dip into an egg wash and then into additional seasoned panko bread crumbs for further coating, and return to freezer. Fry until golden brown and cooked completely.

Sweet Chili Papaya Aioli:

  • 1 cup mayonnaise
  • 5 dehydrated papayas
  • 1 cup Mae Ploy sweet chili sauce
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper

Start by boiling dehydrated papayas in water for about 15 minutes until extremely soft and limber. Remove from water and place the papayas and the rest of ingredients into a blender. Purée until smooth. Use this aoili to top the crab cakes to order.

Coconut Slaw:

  • 3-way coleslaw mix (shredded carrots, red and green cabbage)
  • Brandon’s special slaw dressing: extra heavy mayonnaise, condensed coconut milk, white granulated sugar, celery seed, white pepper, white wine vinegar, kosher salt
    Shredded sweetened coconut flakes
  • Chopped fresh cilantro

Mix ingredients together in a small bowl. Once incorporated, place a bed of the slaw below the crab cakes. Garnish with micro cilantro and black lava salt.

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