When Nathan Turner and designer Jeffrey Alan Marks team up in the kitchen, it’s a given that these two SoCal boys cook up a coastal meal inspired by the sunny beaches of their home state. All bets are off when Jeffrey throws a handful of extra jalapenos into the dish because he wants more green in the bowl. Spoken like a true designer! CRAB CAKE SLIDERS 1 pound fresh crabmeat, picked over, patted dry 1⅓ cups panko (Japanese breadcrumbs) 2 tablespoons chopped seeded jalapeño chiles (1 to 2 large) 1½ teaspoons coarse kosher salt 4 large eggs, beaten to blend ¼ cup canola oil or other vegetable oil 4 cups (about 6 ounces) coleslaw mix ⅔ cup purchased salsa ⅓ cup sour cream lime wedges PREPARATION 1. Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about ¾ inch thick. Arrange cakes on prepared sheet. 2. Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side. 3. Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
Celebrity designer Nathan Turner is no stranger to the screen. His casual-upscale approach to both design and entertaining, along with his witty spirit, practically has people lining up just to get a taste of his cosmopolitan lifestyle. In this new series that merges all of his favorite things — friends, food and home fashion — Nathan invites his designer besties into his kitchen to whip up family recipes from his personal collection and chat all things design. Keep a notepad handy and your ... More