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


  • 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


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

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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

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8. Serve warm and enjoy