CCNYCRecipeBook

Chef Rizzo’s Classic Crab Cakes Ingredients: • 1 lb crab meat (suggested lump crab – pasteurized) • 1/2 cup Hellmann’s Mayonnaise • 2 tablespoons creamy Dijon mustard • 1 teaspoon Old Bay Seasoning • 2 whole eggs, beaten • 1 tablespoon minced chives • 1 tablespoon minced Italian parsley • 1/4 cup Spanish onion, diced • 1/4 cup red pepper, diced • 1 cup fresh breadcrumbs, pulsed in food processor • salt and pepper, to taste • Panko breadcrumbs, for coating Directions • In a sauté pan with enough oil to coat the bottom, cook the onions and peppers over low heat until the onions are translucent. Season with salt and pepper, then cool. • In a mixing bowl place, the drained crab meat along with the cooked onions and peppers, mayonnaise, creamy Dijon, eggs, herbs, and breadcrumbs. Gently mix until all the ingredients are thoroughly incorporated. Season with salt and pepper, and chill for one hour before forming. • Form into three ounce crab cakes and coat lightly with panko breadcrumbs. • Heat a sauté pan with enough oil to coat, and brown on both sides. Finish in the oven until warmed through, about 15 minutes, at 350F degrees. Jaeseon Suggests: Sparkling wine, Sauvignon Blanc, Pinot Blanc. I love Sparking wine i.e Cava, Poema, Brut, Penedes, Spain. Tasting Notes: sweet crabmeat with crispy, fried crumbs! The Club’s Signature Crab Cakes have long been a favorite on both our dining menus and private event menus!