Our trip south today continues with award-winning southern cuisine chef Frank Stitt. He's written both a traditional southern style cookbook, and another featuring Italian specialties. In this edition of the dish, we focus on the first book, The Southern Table, and a delicious specialty, crabcakes! Chef Frank told
Tonia's Kitchen there's two keys to great crabcakes, the meat and the breadcrumbs. Frank uses a mix of jumbo lump crab and picked claw meat. He says day-old breadcrumbs that you've ground by hand make those cakes extra special. Combine it with lots of lemon zest, lemon juice, parsley and shallots and fry until you get an amazing golden brown exterior that you'll want to eat while it's still cooking!
