In this class we will crab cakes that are crispy on the outside and tender on the inside. These crab cakes are gluten free and served with a fresh aioli we make from scratch. We will also make roasted asparagus as a side. One of the key ingredients in these crab cakes is garbanzo bean flour. These are often used in Indian Pakoras and they create a crispy fritter with a light texture. Here will be using it for the sale effect in the crab cakes. We will be deep frying in this class. You will need a deep fryer, dutch oven, or high sided cast iron skillet to make the crab cakes.
Cancellation policy: Flexible
> If the asker cancels more than 1 day(s) before the start of the booking, he is reimbursed 100 % of the amount paid
> If the asker cancels less than 1 day(s) before the start of the booking , he is reimbursed 50 % of the amount paid
Refunds are not available for this class
● Where is class?
Classes are hosted on Zoom. You can join from your computer, tablet or phone.
● What to bring?
Everything you need will be included in your confirmation e-mail after you sign up for class.
● How do I get the class link?
The zoom link will be sent to you in your confirmation e-mail after you sign up for class.
● Do I have to talk?
No! You can talk as much as you'd like or not at all.
● Can I turn my camera off?
Of course - while it's usually more fun to have your camera on you are more than welcome to keep it off.
● Can I ask questions?
Yes - questions are encouraged.
● Are classes fun?
YES! Try it out. You won't be disappointed.
Chef Tori is passionate about using real food ingredients to make amazing meals fast. That makes these classes perfect for the foodie who loves to cook or the hurried mom who enjoys eating healthy but is not a huge fan of cooking. What's great about these classes is we make dinner time easier. We plan what's for dinner, give you a list of ingredients to make shopping easy, and then cook live with you step by step. You get to try new things without the fear of wasting money or a recipe fail. I'm with you at every step ensuring you have an amazing dinner to server your family and a recipe you can make again and again. The classes are designed to help people make delicious meals with simple ingredients and standard kitchen equipment. I accommodate all kinds of diets as the ingredients and plan menus that can be easily adjusted. If you have a dietary restriction that you don't see a substation listed for please contact me.Chef Tori is the founder of Bon Vivant Cooking School and Wine Education. She currently also writes recipes for weekly wine parings for Wines Till Sold Out and is a freelance contributor to Edible Magazine