An awesome recipe for a Crab Cake from Chef Marco Zuccala

Polpette Di Granchio

Polpette Di Granchio (Crab Cakes) 

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

INGREDIENTS

  • 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

PREPARATION

  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

http://southbeach.serafinarestaurant.com