Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Vancouver captures the recipes that define the City of Glass. From the Curried Clams at the Boathouse, to the quaint eateries surrounding Stanley Park, these are the restaurants, recipes and pictures that define the culinary tastes of VancouverThe BoathouseThai Styled Crab Cakes. Makes eight 3oz cakes - serves 4300 gr Ocean Wise Dungeness crab, squeezed200 gr cooked Ocean Wise baby shrimp22 gr chopped cilantro22 gr chopped basil1 tsp minced lime zest90 ml heavy yolk mayonnaise1 tsp lemon pepper1 pinch sea salt20 gr minced shallots1 tsp cracked chili pepper1 small egg beaten120 gr panko flakesInstructions1.Squeeze the crab and shrimp to remove excess liquid2.Combine all ingredients and mix well3.Portion into 90 gr balls4.Dip crab cakes in egg wash then roll in panko flakes5.Heat a small amount of oil in a Teflon pan6.Add crab cakes and cook over medium heat until golden brown, flip over and finish in oven for approx 5 minutes (350 degrees)Wine Pairing: Tyee Gew rztraminer - blended for the Boathouse by Howard Soon.
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.