Olympic Recipe: Crab Cakes

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    NEWSLETTERS

    TK
    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

    • 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

    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.

    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