"We may receive a commission on purchases made from links. It ain't no party like a Carla Hall party 'cause a Carla Hall party includes a rocking live band, jam-packed dance floor, and, best of all, her stunning crab cakes. At least, that's what went down at The Art of Brunch, the joyous late-morning extravaganza that Hall co-hosted with fellow Food Network stars Amanda Freitag and Maneet Chauhan at The Bahamas Culinary & Arts Festival presented by Baha Mar."
"For notes of citrus and intoxicating aromatics, it's lemongrass for the win. Fans of the "Top Chef" alum and " Chasing Flavor" host won't be surprised that the stalk made the cut, as it's a featured ingredient in her mouthwatering lemongrass-ginger fried chicken recipe featured in " Carla's Comfort Foods: Favorite Dishes from Around the World." According to Hall, just a touch will provide the ideal complement to the sweetness of the crabmeat."
"Sticking with the citrus theme, she suggests substituting lemon with yuzu for added complexity. When it comes to crab cakes, "acid is key," said Hall, who endorses incorporating the citrus with mayo in your binding."
Carla Hall served classic crab cakes at a lively brunch event tied to her Mid-Atlantic roots. Hall recommends taking crab cakes in a Southeast Asian direction by adding lemongrass for citrusy aromatics and substituting lemon with yuzu for more complex acidity. Lemongrass complements the natural sweetness of crabmeat with just a touch. Yuzu offers layered citrus notes that elevate flavor beyond simple lemon. Acid is essential for crab cakes, and Hall advises blending the citrus into the mayonnaise used in the binder to balance and brighten the patties.
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