Chef Cesar Rodriquez of Samba Grille, shares with PRIME Living how to make his delicious and surprisingly easy to make Crab Cakes. That are gluten free too!

Start with:
Jumbo Lump Crab Meat 1 lb
Boiled Yucca (Grated) 4oz
Chives 1 tsp
Parsley 1 tsp
Crushed Red Pepper 1/4 tsp
Warmed Butter 1 tbsp

Mix all of the ingredients (except crab meat) Fold big chunks of the crab meat into the mix very carefully. Then form crab cake using about 3 oz per crab cake.

Then start the Maracuya Butter:
Olive oil 1 oz
Butter 1 lb
Maracuya Pulp (Passion Fruit) 8 oz
Heavy Cream 6 oz
Sliced Shallots 3 oz
Garlic Puree 1 oz
White wine 8 oz
Salt 1 tsp
White Pepper ¼ tsp

In a sauce pan sauté the shallots in olive oil until soft. Add Garlic puree and cook for 30 seconds. Add the maracuya pulp and simmer for 5 minutes. Add Cream, wine, salt, and white pepper and simmer for 6 minutes at medium heat. Cut the butter in cubes and add to the mix with a wire whisk until all the butter is incorporated. Pour the entire mix in a blender at low speed until completely mixed and pureed. Keep the sauce at a 130°.

Visit Samba Grille at 530 Texas Avenue, sambagrillehouston.com