December 2013

All of us at Ratto’s wish all of you a very Merry Christmas and a fantastic 2014! We will be enjoying two days off with our families & friends (Dec. 25 & 26), but will be back to work on Friday. We hope to see you soon for lunch, or to help you provision for your NYE festivities!

Jamala carries off her giant panettone

Congratulations to Jamala, winner of our Giant Panettone Giveaway! Jamala looks forward to sharing her prize with family and friends. Panettone is a delightful morning accompaniment to a steaming cup of coffee. It can also be sliced and allowed to dry a bit (panettone is very moist) and made into an amazing French toast.  Ratto’s still has the award-winning Maina panettone in stock, but they’re selling fast! Stop by and get yours before they’re gone. Happy Holidays!

Our gift baskets are in full force, shining cellophane throughout the store. Pick up one for any foodie in your life, or create your own from our huge selection of pantry-friendly products. 

Astonish family, friends or colleagues with the largest panettone they’ve ever seen! Drop your business card in our raffle box for a chance to win. Drawing will take place on Friday, December 20.

Christmas Crab Cakes

Serves 12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Shellfish, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Child Friendly, Gourmet
Occasion Christmas
These scrumptious cakes take full advantage of the season, and well worth the labor, even if you go the extra mile and pick out your crabmeat yourself.


  • 2lb lump crab meat (Forage the meat yourself and use the shells for a wonderful stock)
  • 5 tablespoons Basil Aioli (see recipe)
  • 5 tablespoons Spanish smoked paprika
  • 1 tablespoon chili powder
  • 1 cup Panko breadcrumbs
  • 2 eggs
  • salt & pepper
  • 1 pint Rattos Extra Virgin Olive Oil
  • 1 egg (rom temperature)
  • 1 clove garlic (smashed)
  • 1 heaped tablespoon Dijon
  • 2 tablespoons lemon juice
  • 1 Small bunch basil (destemmed)


Step 1
Make aioli by pulsing together room temperature egg, garlic, room temperature egg, 1/4 cup olive oil, lemon juice and a teaspoon of salt
Step 2
Let food processor run as you slowly pour a thin stream of 3/4 c olive oil into mixture until it thickens
Step 3
Add a handful of basil leaves and pulse. Voila! Reserve 5 Tbsp. and set aside remainder until plating.
Step 4
Make crab cakes by combining 1st 6 ingredients and seasoning with salt & pepper.
Step 5
Shape into cakes and fry until golden brown in olive oil, flipping once
Step 6
Drain on a paper towel and keep warm in a low oven
Step 7
Serve with a dollop of Basil Aioli