An awesome recipe for a Crab Cake from Chef Marco Zuccala

Polpette Di Granchio

Polpette Di Granchio (Crab Cakes) 


Executive Chef Marco Zuccala from  Serafina Dream South Beach prepares the most delicious Crab Cakes ever that can be easily prepared at home.


  • 6 oz of Blue crab pulp already cleaned (found at most supermarkets, fish stores, and any gourmet store)
  • 1 Stalk of celery minced fine
  • 1 Teaspoon of chopped parsley
  • 1 Teaspoon golden horseradish (spicy or not depending on preference)
  • 1 Egg yolk
  • 1 Tablespoon of Parmesan cheese
  • Quarter of red bell pepper finely minced
  • 1 Clove of garlic finely minced
  • Salt and pepper to taste
  • 2 Tablespoon of breadcrumbs


  1. Combine all the ingredients with the exception of 1-tablespoon of breadcrumbs (Note: make sure crab meat is left in chunks)
  2. Make 6 to 8 round mini patties divided equally in size, and sprinkle the remaining breadcrumbs on the patties
  3. Sear them in a tablespoon of olive oil in a hot skillet for about 40 seconds on each side
  4. Serve warm with a spring mix salad and mayo or blue cheese dipping sauce

2 thoughts on “An awesome recipe for a Crab Cake from Chef Marco Zuccala

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.