Crab Cake Tacos and Pumpkin Panna Cotta: DelmarvaLife Facebook Live Recipes – Sept. 6, 2017
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There’s nothing better than fresh, local produce and we enjoy when chefs bring a basket full to the DelmarvaLife kitchen.
That’s just what Chef Daniel Mears with Harmony of Taste Catering did today on our DelmarvaLife Facebook Live Show. Chef Dan and Jeremiah told us about a new place opening soon in Downtown Salisbury where you can purchase fresh, local products called “The Rabbit Hole.” Chef Dan and Jeremiah also tell us about their mobile food trailer, Cultured Corners, that will offer dishes like noodle bowls and tacos. You’ve got to check this place out at the 3rd Friday event on Oct. 20 in Downtown Salisbury. As Chef Dan and Jeremiah say, #followtherabbit.
Check out their Facebook pages to stay up-to-date with their recent happenings on Delmarva:
We combined the end of summer with the beginning of fall today in the kitchen. We made crab cake tacos and pumpkin panna cotta. Both dishes were delicious and you’ve got to try them out for yourself!
Crab Cakes –
- 1LB Backfin Crab Meat
- 1t whole grain Dijon
- 1t worchestshire sauce
- 1t hot sauce
- 1t old bay
- 1t dried parsley
- 2T mayonnaise
- 1 whole egg
- 1 cup cracker crumbs | bread crumbs
Roasted Corn Salsa –
- 2 Ears of Corn
- 1 Large Tomato
- 1 Lime
- 1t Cumin
- 1t Coriander
- 1T olive oil
- 2T Chopped Cilantro
Pumpkin Panna Cotta –
- 1 cup whole milk
- 1 packet gelatin (1/4 ounce)
- 1½ cup heavy whipping cream
- ½ cup sugar
- 1 cup pumpkin pie filling
- 1t Pumpkin Spice
Salted Caramel Sauce –
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into tablespoon pats
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- Garnish
- 3 tablespoons pumpkin seeds, roughly chopped (optional)
