Crab Cakes

With Melissa Sallah

These moist crab cakes are perfect for a summertime salad or sandwich. The base of the crab cake is a lot of white crab meat and white peasant bread. It is topped with an aioli sauce that is made with lime and a little bit of chili.

Co-owner & Chef, Sugar Magnolias

Melissa has worked in restaurants since she was 14 years old and opened Sugar Magnolias in 2002. In addition to the restaurant they offer catering services. Boston Magazine named the restaurant the Best of Boston 2008 Breakfast, Neighborhood - North mainly due to the spicy carrot cake pancake - “verges on the stuff of legend.”