Chef Michael Salmon - Join me in my Kitchen
The Caribbean dry spice mix in this recipe gives these crab cakes a unique twist. I also serve them with a Caribbean seasoned remoulade and, in the summer months, a nice corn relish. In the late fall and early winter, I switch out the sweet summer corn for roasted beets.
Grilled corn kernels from fresh corn on the cob takes this cornbread recipe to the next level. The butter also helps! Another key to it’s success is the cast iron skillet which delivers a nice crusty exterior. I use either a single 10-inch (measure the bottom of the pan) or three 6-inch cast iron skillets. The honey-thyme compound butter is amazing on any bread!
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
