To a California native, crab cakes will always mean Dungeness. But since Ann Kim, executive chef of the Garden & Gun Club at the Battery Atlanta, moved South, she’s come around to blue crab. The good news is, any crab works beautifully with Kim’s take on the dish thanks to her secret ingredient: saltines.
“Coating them with saltine crumbs gives them a little bit more of a dense consistency,” Kim explains. And with the addition of ginger, you get a pleasing bite to a meal that’s just fancy enough to merit a special occasion. “Since crab isn’t something people generally eat on an everyday basis, these are especially great for the holidays.”
The Garden & Gun Club at the Battery Atlanta is open for lunch and dinner and accepts walk-in diners and reservations. Visit the Club’s website for more information.