Crab Cakes with Mediterranean All-Blend & Tempest

By Chef George

Ingredients

• ½ cup crumbled feta cheese (preferably sheep’s milk)
• ¼ cup Day of the Dead Hottzspice Honey
• ¼ cup white wine vinegar
• 1 Tbsp fresh lemon juice
• 1–2 tsp dried oregano leaves, lightly crushed
• ¾ cup extra virgin olive oil
• ½ tsp Tobias Garlic Salt (or kosher salt to taste)
• ¼ tsp cracked black pepper
• 2 Tbsp or more warm water, to personal preference (required for texture)
• Optional: finely minced shallot, or any onion if substituting — preferably red onion

Crab Cakes with Mediterranean All-Blend & Tempest in a jar

Method | No-Blend

• Add all ingredients to a mason jar or tightly sealed container
• Seal and shake vigorously for 20–30 seconds until emulsified
• Add additional warm water, 1 Tbsp at a time, shaking between additions to adjust consistency
• Rest 10 minutes before serving to allow the oregano and honey heat to bloom.

Chef George Notes

• Shaking keeps the feta rustic and the vinaigrette alive. Re-shake before each use — separation is natural.

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