Share Your Recipe
2020 Recipes from Home Winning Recipe
The Vassal-Beasley Family ˜ Bloomfield, MI. WINNING RECIPE: Moroccan Crab CakesThe winning recipe will be featured during a cooking demo on October 13th at 7 PM CT during Tulane’s Wave ‘20-At-Home! For more information,please visit here.
To watch the cooking demo with Chef Wes, click here.
Moroccan Crab Cakes
Yield: 8 crab cakes
Ingredients:
1 lb lump crab meat, drained and dried
1/4 cup plain yogurt
1 egg, beaten
1 Tbsp lemon zest
1 cup breadcrumbs
1 Tbsp ras el hanout
Salt and pepper to taste
3 Tbsp butter
Preparation:
- Mix all ingredients except the butter and chill for 45 minutes to overnight.
- Melt the butter over medium-high heat and shape the crab meat into eight (8) 3” patties.
- Griddle on each side for 4-5 minutes until browned.
- Serve over white rice, salad, or pita bread.

Fall Salad Mix
Yield: Eight 2oz portions
Ingredients:
1 lb salad mix
1 lime, cut in half for juice
4 Tb olive oil
Salt and pepper to taste
Ras el hanout to taste
Salad Mix:
5 radishes, thinly sliced
4 oz spring mix
2 apples, julienned
1 red onion, julienned
1 fennel bulb, julienned
1 Tb fennel fronds, hand torn
2 Tb fresh mint, hand torn
2 oz red cabbage, julienned
Preparation:
1. Prep all ingredients for the salad mix and place in a large bowl.
2. Squeeze the fresh lime, drizzle the olive oil, and add the seasoning to the bowl.
3. Toss the salad ingredients and lightly season. Adjust seasoning as needed.
4. Plate with prepared crab cakes and garnish with ingredients from the salad.