The Ramos House Cafe~1881

 ~This tasteful little display was on our table~

Fresh Rosemary in a white vase, their famous cookbook, brown sugar cubes, and a topping!

 ~The guest are greeted to this lovely New Orleans style courtyard, even though you're in  San Juan Capistrano, California!~

From the Cook~book:  "Dating back to 1794, Los Rios Street is the oldest remaining neighborhood in California!  More than 200 years ago, the street was founded and occupied by the soldiers and the families that oversaw the construction of the mission, San Juan Capistrano."  Beautiful indeed!

Today it is home to many cottage industries which are extremely popular and amazingly profitiable!  As the french would say as your meal is about to be served..... bon appetit!  These people know how to savor life and eat well.   The owner is still hands on and has created a place, along with his employees,  that is both beautiful and inviting!  It was such a treat to go there and enjoy a delicous meal with Brigitte, my friend who gets the treat of living nearby 365 days a year!  Southern California boast year round fresh fruits and vegtables!  Our meal was a combination of both the sea and the land!  Below I am offereing you this wonderful recipe from the cookbook:  The Ramos House Cafe~1881!  Bon Appetit!

SPICY CRAB CAKE SALAD

Serves 6

1 lb dungeness crab meat

5 small pototoes, peeled, boiled and mashed

1/4 cup of mayonnaise

1/4 cup eggs

Pinch cayenne

1/4 cup lemon juice

1 tbsp Colemans's mustard

1 bunch scallions, chopped

1/4 cup basil, chopped

1 tsp black pepper

1 tsp black pepper

1 tsp salt

Bread crumbs or panko flakes, as needed

Method:

In a large mixing bow, combine all ingredients except for bread crumbs, until thoroughly mixed.  Mix in bread crumbs until bound.  Form into 3 ox. patties.  Roll in panko flakes and fry in olive oil (he uses bacon grease) until golden brown on each side.

Serve crabe cakes over salad greens dressed Chipotle Chile Remoulade and finely diced tri-colored bell peppers.

Chipotle Chile Remoulade

Makes 3 cups

1 1/2 ox chipotle chilies, pureed

1 cup Zatarains Creole Mustard

2 cups mayonnaise

1 tbsp lemon juice

1 tsp fresh ground black pepper

2 tbsp honey

Method:

Blend all ingredients in a mixing bowl with a whisk until incorpaorated.  Sauce will keep refrigereated for up to 2 weeks.  Enjoy!

Their website:  www.ramoshouse.com