Olympic Recipe: Crab Cakes

By Marion Brooks
|  Wednesday, Feb 10, 2010  |  Updated 6:31 PM CDT
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Chef Dave Danielson Prepares Crab Cakes

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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.
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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

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

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