Chef Michelle specializes in New American cooking, with a heavy PNW influence. She tries to source locally, frequently visiting the local markets and shopping from her favorite farmers. She has worked at several top Seattle restaurants.
What's a better way to celebrate the Pacific Northwest than with a crab cake? I've paired this succulent, crispy crab cake with a light caeser and sweet pepper salad. In accompaniment to the crab cake I included a zingy horseradish crème fraîche.
Crab, ling cod, potato, red onion, capers, bell pepper, red wine vinegar, lemon juice, parsley, horseradish, cream, buttermilk, bread crumbs, seasonal greens, olive oil, parmesan cheese, garlic, dijon, egg, worcestershire.