Felice anno nuovo! Happy New Year! Another year to learn and cook wonderful recipes from around Italy, the USA, and the world. In a way, this month’s honorable mention recipe from the Bella Sun Luci recipe contest, Sun Dried Tomato Crab Cakes by chef Roma Campanaro, covers all of that. Chef Richie says: Think global, cook local. And…seasonal.
Wintertime has its challenges…and solutions. No high quality fresh, local tomatoes available? Use sun dried tomatoes. Fresh in-season fish like halibut not available? Use crab. And be creative, geographically. Many states/regions have their own traditional recipe for crab cakes like the San Francisco Bay’s dungeness, which is what I used for this recipe; of course Maryland blue crab; and New Orleans (Cajun) sweet lump crabmeat are a few of many choices. And this recipe calls for an Italian twist with capers, parmesan, and basil.
Congratulations Chef Roma! You’ll receive a Bella Sun Luci gift box to keep up the creative flow and maybe next year you’ll win the contest!
Recipe: