Olympic Recipe: Crab Cakes

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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