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Smooth, spicy Tabasco butter drizzled over crayfish cakes. Sorry, crab.

Leave it to West Coast guide to the good life Sunset Magazine to throw together a shellfish dish that sounds so delicious, we’ll be ditching crab cakes for a while.

Passionate and opinionated, Jeff Jackson of The Lodge at Torrey Pines insists upon American-raised crayfish for this beautiful dish, and I’m happy to oblige. It will be more difficult to find than the less desirable Chinese crayfish, but persist. According to my local fishmonger, rock crab may be substituted for crayfish in a pinch, but it will not have the signature freshwater mystique. Serve with a light salad of baby greens, tossed with a citrusy vinaigrette.

Reprinted with permission from Sunset Eating Up the West Coast