Crab Cake Mix
Makes 2#
INGREDIENTS
- 1 tsp. Vegetable Oil
- ¼ cup Celery, minced
- ¼ cup Large White Onion, minced
- 1 small clove Garlic, minced
- 1- 1 ½ # Lump Crab Meat, check for shells
- 1 each Shell Egg
- 1 tsp. Dijon Mustard
- 1 small dash Tabasco
- 1 tsp. Paprika
- 1 tsp. Lemon Juice
- ¼ cup Heavy Cream
- ¼ cup Sour Cream
- Pinch Green Onions, chopped
- Pinch Fresh Italian Parsley, chopped
- TT Lemon Zest & Juice
- TT Lime Zest & Juice
- TT Cayenne Pepper
- TT Ground Mustard
- TT Salt & Pepper
- Panko Bread Crumbs

Sweat onions, celery, and garlic in oil until translucent. Fold all and bread with panko. Sear or deep-fry gently until golden brown.

Spinnaker Restaurant Week Menu

First Course
Choice of Soup, Salad, or Appetizer

Spinnaker Crab Cakes
Jumbo Lump Crab, Citrus Avocado Tartare, Whole Grain Mustard Sauce, Baby Greens, and Smoked Trout Caviar

Mixed Greens
Local Farm Greens with Cucumbers, Carrot Curls, Garden Tomatoes, and Parmesan Crisps

Lobster Bisque
Finished with Tender Lobster Meat & Brandied Crème

House Smoked BBQ Great Lakes Whitefish
Served with Sweet Corn and Dancing Goat Creamery Chevre Fritters,
Horseradish Cream, & Balsamic Baby Greens

Second Course
Choice of Entrée

Smoked Trout & Whitefish
Smoked Harietta Hills Rainbow Trout Mousse & Great Lakes Whitefish,
Mama Mucci's Truffled Angel Hair Pasta, Garden Ripe Vegetables & Tarragon Buerre Blanc

Petite Filet
Michigan Potato Gratin, Braised Creswick Farms Bacon & Green Cabbage,
Schmohz Brewery Black Cherry Demi

Devries Pork Chop
Farm Country Cheddar Polenta, Fennel Sausage, Grilled Peaches, and Michigan Apple Cider Demi

Otto's Chicken Raviolis
Slow Roasted Otto's Chicken & Honey, Dancing Goat Creamery Chevre,
Sweet Cranberry Bean Ragout, Arugula & Watercress, Blueberry Puree

Third Course
Choice of Dessert

Michigan Blueberry Cheesecake

Michigan Peach Cobbler

Palazzolo's Michigan Sweet Corn Sorbet

For more information: www.hiltongrandrapids.com  or  www.RestaurantWeekGR.com