NEW YORK (CBSNewYork) – Bocca Di Bacco’s Executive Chef Kristin Sollenne returned to the CBS 2 studios to cook up a delicious dish.

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Chef Kristin Sollenne’s Crab Cakes

Ingredients

• 1 pound crabmeat
• 1/3 cup bread crumbs
• 3 green onions, chopped
• ½ cup chopped bell pepper (red, yellow)
• 1 egg
• ¼ cup mayonnaise
• 1 teaspoon Worcestershire sauce
• ½ lemon juiced
• ½ teaspoon Dijon mustard
• ¼ teaspoon minced garlic
• salt and pepper to taste
• dash cayenne pepper
• Flour for dusting
• Mixed mushrooms

Directions

1. In a large bowl mix together all ingredients, except for flour and mixed mushrooms

2. Shape mixture into patties, and dust with flour

3. Heat oil (peanut oil preferred) in a large skillet over medium heat

4. Once oil is hot, place crab cakes in the oil and turn after 4-5 minutes or until golden brown

5. In a small skillet with a little olive oil and garlic sauté mixed mushrooms

6. Place warm mushroom salad on plate and crab cakes on top

7. Drizzle a balsamic reduction over

8. Serve warm and enjoy