Would love to get the recipe for Buckhead Diner’s Crab Cakes and the wonderful sauce that accompanies it. Regards.— Bob Hayden, Sandy Springs
These crab cakes have been on the menu at the Buckhead Diner for at least the past 10 years, and they’re a collaborative creation of many. Chef Charlie Schwab suggests you use a Chardonnay when you’re preparing the mustard sauce. He also suggests that if you’d like a gluten-free version, you reduce the amount of the lemon juice/spice mixture and eliminate the bread crumbs or panko.
You may not use all the base when mixing up the cakes. Leftover base would make a great dressing for a potato salad.
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