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Crab, Crab and more Crab

When it comes to enjoying crab, simple is the best for most seafood fanantics. Join Chef James Sherrill in this hands on class as he shows you the versatility of this fresh taste of the sea, with  standout recipes for a crab appetizer, a fantastic salad for any spring meal, and of course the ever popular, anytime of year, crab cake. Learn the resturant trick and tricks to produce the pefectly rounded cake.

You will make and enjoy;

Cucumber Crab Rollem Ups

Bristered Asparagus Crab Salad with fresh breadcrumbs and spring garlic

Crabcakes with wholegrain mustard aioli and arugula.


About Chef James

James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner with his wife of Lovely Night Catering.


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