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Crab cake sauce

post #1 of 6
Thread Starter 
ISO recipe for a cherry based sauce served with crab cakes. Had some while staying at a Hilton, was delicious. Cannot find a recipe anywhere.......
post #2 of 6

Could you describe this sauce other than cherry based?

Was it clear (as if a cherry juice reduction)...thick...thin?

Was it like a relish or salsa?

Which Hilton was it and the name of the hotel restaurant (maybe it is described on the menu) could be helpful as well.

Then there is the most offered answer to this sort of question on CT....did you ask your server to describe it?

If not have you tried to phone the place and ask ...you would be surprised how helpful people can be if asked.

 

I would be curious to know the recipe as well.

We heart cherries at my house ;-)

 

mimi

 

OBTW...welcome to Chef Talk Chef!

 

m.

post #3 of 6

Just speculating, perhaps it was a mostarda sauce.

post #4 of 6
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

Could you describe this sauce other than cherry based?
Was it clear (as if a cherry juice reduction)...thick...thin?
Was it like a relish or salsa?
Which Hilton was it and the name of the hotel restaurant (maybe it is described on the menu) could be helpful as well.
Then there is the most offered answer to this sort of question on CT....did you ask your server to describe it?
If not have you tried to phone the place and ask ...you would be surprised how helpful people can be if asked.

I would be curious to know the recipe as well.
We heart cherries at my house ;-)

mimi

OBTW...welcome to Chef Talk Chef!

m.
post #5 of 6
Thread Starter 
Quote:
Originally Posted by Chef Mommers View Post

The sauce was of thick consistency. Slight texture, not sure if it was seeds or relish type.
Didn't think bout wanting the sauce info til after leaving. Called them, Hilton in Dearborn, MI) phone call transferred twice, never connected with food service, to possibly ask.
It was delicious, would love to share it with my kids and my residents at work.
Thank you for your interest as well.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by Luke Daigle View Post

Just speculating, perhaps it was a mostarda sauce.
Thanks, I'll look it up, see if it sounds close.
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