Crab cakes and spicy mustard sauce
For crab cakes:
* 1/3 cup red bell pepper, chopped
* 2 tablespoons canola mayonnaise
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper, freshly ground
* 2 green onions, chopped
* 1 large egg, lightly beaten
* 1 large egg yolk, lightly beaten
* 1 1/3 cups Panko breadcrumbs, divided
* 1 pound lumpy crabmeat
* 2 tablespoons olive oil divided
Combine first seven ingredients. Add 1/3 cup Panko and crab; toss gently.
Divide crab mixture into 8 equal portions. Shape each into a 3/4-inch-thick patty.
Place remaining Panko in shallow dish. Gently dredge patties in Panko.
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to pan.
Add 4 crab cakes to pan. Cook 4 minutes on each side.
Remove crab cakes from pan; keep warm.
Repeat procedure with remaining oil and crab cakes.
For mustard sauce:
* 2 tablespoons canola mayonnaise
* 2 tablespoons reduced-fat sour cream
* 2 teaspoons fresh parsley, chopped
* 2 teaspoons Dijon mustard
* 1 teaspoon white wine vinegar
* 1/8 teaspoon ground red pepper
Combine 2 tablespoons mayonnaise and remaining ingredients. Serve with crab cakes.
Since the spa at Chateau Elan opened in 1992, two lump crab cakes at Fleur de Lis have been on the menu.
But once, the restaurant tried to remove the famous crab cakes from one of its seasonal menus. It didn’t last long. Due to their popularity, the restaurant received many requests for the crab cakes. They were brought back quickly, said Doug Rollins, vice president of sales and marketing at Chateau Elan Winery and Resort.
“They’ve been pretty consistent since the spa opened in ’92,” Rollins said of the popular plate.
And even more recently the two lump crab cakes earned Fleur de Lis, at 100 Rue Charlemagne in Braselton, a statewide recognition. The popular dish was put on “100 Plates Locals Love” — a list of top favorite dining options across the state put together by Georgia Department of Economic Development’s Tourism division.
The “100 Plates Locals Love” started in 2015 as a way to inspire culinary travel, according to Lake Lanier Convention and Visitors Bureau President Stacey Dickson. She nominated several dishes and restaurants this year, but not Fleur de Lis. The nominator could not be reached for comment. Nearly 600 nominations were submitted on ExploreGeorgia.org in November 2015, and a panel of judges selected the final list, including Fleur de Lis.
“We’re excited that many people in the area enjoy the dish and have continued to enjoy it,” Rollins said.
The two lump crab cakes feature a spicy mustard remoulade and mixed arugula salad with apple cider vinaigrette.
“They’re pretty much our mainstay of our menu,” Fleur de Lis Chef Werner Stanek said. “Some days we’ll have 40 to 50 customers and maybe 30 will order crab cakes.”
Stanek has been at the Braselton restaurant on and off for 20 years. He said the crab cakes are made daily and often bring guests back for repeat visits.
Another popular seafood dish at the spa restaurant is the scallops, Stanek said.
“As the area is growing up here and not just our spa, business continues to grow and Fleur de Lis becomes a more popular restaurant,” Rollins said.
Chateau Elan has several properties including an inn, winery, golf club and several restaurants.
“(We have) seven properties and for one to be featured is quite fantastic,” Rollins said of the recognition.
Fleur de Lis is part of the spa at Chateau Elan. It overlooks the gazebo and spa and features spa cuisine, including healthier options with lower calories, Rollins said.
Menu items rotate seasonally, with chefs looking for creative ways to cook lower-calorie products while keeping a flavorful menu.
The spa at Chateau Elan has 14 guest rooms and 25 treatment rooms. Services included an array of facials and massages, couples treatments, manicures and pedicures.
Fleur de Lis is open to anyone — not just spa clients. Reservations are highly recommended and required for dinner. Breakfast hours are 8-11 a.m. Saturday and Sunday. Lunch is served daily from 11:30 a.m. to 2:30 p.m. Dinner is daily from 6-9 p.m.
To make a reservation call 678-425-6064, ext. 41.
Other area restaurants who received nods as being one of 2016’s 100 Plates Locals Love are Atlanta Highway Seafood Market in Gainesville for its fried shrimp po boy, Hofer’s Bakery & Cafe in Helen for its bratwurst gravy and biscuits, Back Porch Oyster Bar in Dahlonega for its gorgonzola shrimp linguine and Glen Ella Springs Inn in Clarkesville for its rack of New Zealand lamb.
To see the complete list visit www.exploregeorgia.org/article/100-plates-locals-love.