Zolia chef talks crab cakes

In preparation for 225’s Hot off the Press event at Zolia Bistro next week, we asked Chef Brant Palazzo about his favorite dish to prepare. Palazzo quickly replied with the crab cake. “It is made with all Pontchartrain crabs,” Palazzo says. “There isn’t much filler. It’s almost all completely crab. We use a little bit of fresh white bread, and that keeps the integrity of the crab and keeps the cake itself really soft, but crisp on the outside.”

At next week’s event, Palazzo says patrons can expect Zolia’s popular Tin Roof Shrimp and tuna tartar as well as other unique tapas.

Hot off the Press will start at 6 p.m. Thursday, March 28, at Zolia Bistro and Enoteca, 400 Convention St. While there, you can get your hands on an exclusive copy of the April 225 issue before it hits newsstands. RSVP at [email protected].