NC Catch Chef Ambassador Keith Rhodes adds a hint of ginger to his meaty crab cakes. Duke's mayonnaise and Texas Pete hot sauce go into the aioli garnish.
For the[ READ MORE ]
Cut the stems off the dried chiles and discard, but keep the seeds. Cut the chiles into 1 inch pieces and put into a small pot with the tomato paste,[ READ MORE ]
Prepare the pastry dough: Stir all ingredients with fork until firm and not sticky, adding a little more flour if necessary. Set aside. These will be boiled separately later in[ READ MORE ]