the world is my kitchen

Chef Vonda's Signature Crab Cakes


Ingredients (Makes 8 Large Crab Cakes)

  • 2 cans of Maryland Lump Crab Meat
  • 1/4 cup finely chopped red onions
  • 1/4 cup finely chopped fresh sweet red peppers
  • 1/4 cup finely chopped green peppers
  • 1/4 roasted sweet corn (no excess juice)
  • 1/2 cup mayonnaise
  • 1 TBSP dijon mustard
  • 1 TBSP Franks Hot Sauce
  • 2 Eggs
  • 2 cups seasoned bread crumbs
  • 1 TSP black pepper
  • 2 stems of fresh tarragon
  • A pinch of crushed red peppers


Mix all of the ingredients from top to bottom in a large mixing bowl. Make eight (8) large crab cakes. Refrigerate for two hours. Then deep fry each crab cake at 350 degrees for 5 minutes or you can sauté them with Olive oil on both sides for 5 minutes each. Garnish and serve.

Chef Vonda McPherson Lands Catering Contract with Rutgers University

Chef Vonda McPherson has been given the opportunity to provide catering services for Rutger’s University, Newark Campus. She has already jumped right in by providing catering services for the Chancellor’s Office, the Law Department and the Clinical Research Department.

She is looking forward to a long relationship with Rutger’s University.

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