Creative Crab Dishes Cooking Class
Crab and 4 Cheese Artichoke Stuffed Portabella Mushroom with Roasted Red Pepper and Red Onion
Eggplant Napoleon with Heirloom Tomatoes, Basil Pesto, Feta, and Citrus Kissed Lump Blue Crab
Baked Penne with Garlic and Herb Béchamel and Cajun Crab with Zesty Parmesan Crust
Chicken Oscar Roulade (Chicken cutlet stuffed with crab cake, fresh asparagus, and then rolled, seasoned and baked, finished with Hollandaise sauce)
Buffalo Style Crab Dip with Garlic Crostini
Served with Dessert from Cornerstone Coffeehouse. Ice Water, Fresh Brewed Iced Tea and Fresh Brewed Coffee (with dessert) will also be served.
Instructed by Chef LaPorta
For Reservations Call Sue at (717) 909-6854 or Email firstname.lastname@example.org.
NOTE: Once classes have been paid for there are No Refunds, No Credits, and No Transfers.