Recipe: Crab Cake Salad
- 1-Jumbo Lump Crab Cake
- 1-Half Ruby Red Grapefruit
- 3/4 Avocado
- 1/4 Cup Sautéed Corn
- 2 oz. Houston's Vinaigrette or Favorite Vinaigrette
- 1 tsp. Chopped Tarragon
- 1 tsp. Chives
- 1 tsp. Parsley
- 4 Sprigs Mache
- 1/4 Cup Frisee
- 1/2 tsp. Sea Salt
- Cracked Black Pepper
Grill crab cake until golden brown. Mix salad ingredients, toss dressing and then apply crab cake. Enjoy!
Houston's Restaurant
1800 Montgomery St
San Francisco, CA 94111
(415) 392-9280
Links:
www.hillstone.com
www.foodbuzz.com
About Exec. Chef Anna Davis:
Anna was born and raised in Florida. She came to California to work for Hillstone Restaurant Group in 2004 and quickly rose to Executive Chef of Houston's in San Francisco in 2006. Over the past five years, she has conducted training seminars for new chefs and managers in Napa, traveled to Barcelona with the company, and mentored a bilingual staff at Houston's on the Embarcadero. Though not formally trained, Anna has been in the hospitality business for 13 years, starting as a dishwasher and working her way up.
