Chefs
Menu
crab-cakes
GO BACK

Crab Cakes in a Coconut Lemongrass Broth

March 6, 2022 4:00 PM

Class Materials
Recommended free content
Crab Cakes in a Coconut Lemongrass Broth Class by Getcooking.ca
Knife Skills
Class Duration

120 mins

Live Class

On-Demand Class

$ 40.00 CAD

plus tax

In the depth of winter, who wouldn't want to escape to the Caribbean for a night? Let Chef Spencer Thompson transport you with your palate, with his island inspired Crab Cakes, served in a Coconut Lemongrass Broth with plantain Tostones and a Fennel-Carrot Slaw. You'll be glad you took the journey!

Play Video
White Icon Lock Symbol
Play Video
White Icon Play Symbol

Play Zoom Recording for this class:

Play On-Demand Recording for this class:

Sold Out. Contact us directly if you'd like to join a waitlist.
This class has 31 spaces left. Please contact us directly if you'd like to be placed on a waitlist.
Add to Calendar
Crab Cakes in a Coconut Lemongrass Broth
March 6, 2022 4:00 PM
2
In the depth of winter, who wouldn't want to escape to the Caribbean for a night? Let Chef Spencer Thompson transport you with your palate, with his island inspired Crab Cakes, served in a Coconut Lemongrass Broth with plantain Tostones and a Fennel-Carrot Slaw. You'll be glad you took the journey!

Zoom ID & Passcode:


Meeting ID

Meeting password

Online class sales for the January-March 2024 schedule begin on Tuesday, November 28th
In-person class sales for the April-June 2024 schedule begin on Sunday, February 18th

Ingredients, Crab Cakes, Tostones, Carrot Fennel Slaw: 2 lbs whole live crabs (or 6 ounces of canned crab meat), yukon gold potatoes, horseradish cream, crème fraîche, eggs, panko breadcrumbs, all purpose flour, milk, lemons, Italian parsley, chives, dill, shallot, canola oil for pan crying, carrot, fennel bulb, plantain, olive oil

Ingredients, Broth: onion, ginger, lemongrass, garlic, granny smith apple, vadouvan or madras curry powder, kaffir lime leaves, chili flakes, white wine, coconut milk, limes, canola oil

Ingredients List Coming Soon!
Virtual Cooking Illustration by Paulina Van Vliet

About Your Online Class

About

online classes

When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.

Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors

Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.

About Your In-Person Class

About

online classes

All in-person classes include a meal of what we make, as described in the event description.

A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.

Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.

Virtual Cooking Illustration by Paulina Van Vliet

About Your On-Demand Class

Abjojkljlkjut

online classes

Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.

You may also like

French Onion Soup & Cake Salé
French Onion Soup & Cake Salé

Embark on a culinary journey with our Cordon-Bleu trained Chef Owner Kathryn Joel, as she unveils the secrets behind preparing French Onion Soup as well as France's savoury Cake Salé. Access our complimentary on-demand class for beef stock preparation before joining us to master how to combine it with slowly caramelized onions, topped with gooey melted cheese. Take a 30-minute aperitif break as your creations simmer and bake. Elevate your culinary skills with an authentic taste of French cuisine, all from the comfort of your home kitchen.

Tagine of Lamb with Prunes & Almonds
Tagine of Lamb with Prunes & Almonds

Embark on a vibrant culinary journey this Easter Sunday with Chef Owner Kathryn Joel's exclusive online cooking class, featuring the enticing flavours of Moroccan cuisine. Join Kathryn in creating a luscious Tagine of Lamb with Prunes and Almonds, accompanied by a perfectly paired Pomegranate Couscous. As your main course simmers, learn to prepare a Harissa-infused Carrot Dip, using your own homemade Harissa to elevate the dip's spiciness and depth. To complement the dip, you'll also assemble a refreshing Beetroot, Orange & Walnut Salad. Unveil the secrets of Moroccan culinary magic from the comfort of your kitchen, ensuring that your Sunday meal becomes a truly unforgettable and flavourful celebration.

Join Our Newsletter

Sign up for exclusive promos, new class drops, and more.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Keep Updated

Follow us on social media to be the first to know whats new!

online class calendar

May 29, 2024

May

Finger Lickin' Fried Chicken!

6:00 pm

(MT) —

3.5 hours

Kathryn Joel

May

June 2, 2024

June

Eggstravaganza: Picnic Perfect Dishes from France, Spain, and Italy

11:00 am

(MT) —

3.5 - 4 hours

Kathryn Joel

June

June 5, 2024

June

Salad Soirée: Elevating Your Summer Meals

6:00 pm

(MT) —

3 - 3.5 hours

Kathryn Joel

June

June 18, 2024

June

Roll With It! Sushi Basics

6:00 pm

(MT) —

3 - 3.5 hours

Kathryn Joel

June

June 20, 2024

June

Pita Perfect: Halifax Donair & Souvlaki Wraps

6:00 pm

(MT) —

3 -3.5 hours

Mai Nguyen

June

June 21, 2024

June

Chinese Inspired: Hand Pulled Noodles & Green Onion Cakes

6:00 pm

(MT) —

3.5 hours

Mai Nguyen

June

June 22, 2024

June

Dim Sum Workshop

12:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

June

June 23, 2024

June

The Art of Brunch

11:00 am

(MT) —

3.5 - 4 hours

Zach Eaton

June

June 26, 2024

June

Wonton Workshop

6:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

June

June 30, 2024

June

Sourdough Essentials: Mastering the Basics

11:00 am

(MT) —

3.5 - 4 hours

Owen Petersen

June

July 4, 2024

July

Bao Wow! Bao Sandwich Masterclass

6:00 pm

(MT) —

3 - 3.5 hours

Mai Nguyen

July

July 8, 2024

July

Flavours of Europe: Teen Culinary Odyssey Monday to Friday (10-3)

10:00 am

(MT) —

25 hours

Kathryn Joel

July

July 22, 2024

July

Global Gastronomy: Teen Cooking Camp Monday to Friday (10-3)

10:00 am

(MT) —

25 hours

Kathryn Joel

July

ONLINE Classes