2 In The Kitchen: Chef Kristin Sollenne's Crab Cakes
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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Click here for a printable version of this recipe (.pdf)
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
