Chef demonstrates Mother’s Day crab cakes two ways
A chef visited the studio ahead of Mother’s Day to demonstrate a special crab‑focused dish. He showed how to make the base for crab cakes by sautéing green onions, celery, garlic, and butter, then mixing the cooled ingredients with egg, celery salt, mustard, and parsley. The crab cakes serve as the foundation for two different crab dishes he plans to showcase.