Olympic Recipe: Crab Cakes

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    NEWSLETTERS

    NBCChicago.com

    Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.

    Ingredients

    Chef Dave Danielson Prepares Crab Cakes

    [CHI] Chef Dave Danielson Prepares Crab Cakes
    There's no filler in these crab cakes. They're chock full of Dungeness crab, which is local to the West Coast. (Published Thursday, Feb 11, 2010)

    • 1 ½ cups of cornflake crumbs
    • 1 pound jumbo lump crabmeat
    • 1 ½ teaspoon Mayonnaise
    • 1 ½ teaspoon Old Bay seasoning
    • 1/3 teaspoon cayenne pepper
    • 1 large egg yolk
    • 1 tablespoon red bell pepper, corded, seeded and finely diced (optional)
    • 1 tablespoon yellow bell pepper, cored, seeded and finely diced (optional)
    • 1 ½ teaspoons chopped fresh chive
    • ¼ teaspoon minced jalapeno pepper
    • 2 teaspoon unsalted butter

    Directions

    • Preheat oven to 375. Distribute the cornflake crumbs.
    • Combine all the remaining ingredients except the butter and in accompaniments in a bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredient together well.
    • Place the cakes on the crumbs and coat lightly on all sides. Put crab cakes on a baking sheet and dot each with a bit of butter.
    • Bake the cakes until just hot, about 6 minutes & Serve.
    • Bon Appetite!

    More Olympic Recipes:

    Bison Chili

    Duck Confit & Wild Mushroom Flatbread

    Salmon Sliders