Macy’s Culinary Council, Marcus Samuelsson, and Crab Cakes! {Recipe Included!}

So, I mentioned earlier this week that I went to see Marcus Samuelsson at Macy’s, Lenox Square for cooking demonstration with the Macy’s Culinary Council.  I was soooooo excited when Everywhere Society invited me to come out and cover the event on my blog because I am an undercover foodie, and a huge Marcus Samuelsson fan!   He has such a great story and a fun engaging personality…and his recipes always look so yummy on TV, so I was looking forward to trying them in person.

The theme of the demonstration was Super Bowl party foods, and wouldn’t you know, crab cakes were on the menu.  I LOVE crab cakes…actually, I love all things seafood, but my family and I have a special place in our hearts for crab…it’s a Parker thang! So anyway, my heart skipped a beat when they started passing the plates around, and I have to say, Samuelsson’s crab cakes did not disappoint! And, guess what…I’ve got the recipe right here for you guys! Yay!

Crab Cakes with Chipotle Mayo

Chipotle Mayo:               

2 tablespoons    almonds, chopped

2 cloves                                garlic, chopped

2                              chipotle peppers, chopped

3 tablespoons    mayonnaise

Juice from 2 limes

1 tablespoons    red wine vinegar

Salt

Pepper

Put the almonds in a dry cast-iron skillet over medium heat.  Shake the skillet and let the almonds toast for 1 – 2 minutes, just until the take on a golden color and smell fragrant.  As soon as you smell then, turn the almonds into a medium mixing bowl and let cool for a moment or two.  Add remaining ingredients, seasoning with salt and pepper to taste.  Set aside.

Crab Cakes:

3                              Yukon gold potatoes, peeled and cut into quarters

2 cloves                                garlic, chopped

2 teaspoons       cilantro, chopped

2 teaspoons       mint, chopped

1 teaspoon         mild chili powder

Salt

Pepper

2 teaspoons       mustard

2 tablespoons    mayonnaise

1 pound               jumbo lump crab meat

1 tablespoon      corn starch

½ cup                    bread crumbs

3 tablespoons    olive oil

3                              limes, cut into quarters for garnish

Bring potatoes to a boil.  Add the garlic and let simmer for 15 minutes.  Strain the liquid and mash with a fork.  Let cool.

Mix the chili powder, salt, cilantro and mint in a bowl.  Add in the mustard, pepper, mayonnaise, mashed potatoes and crab meat, and toss quickly.  Make the crab cakes 2 inches round and 1 inch thick.

Mix cornstarch and bread crumbs and lightly dredge each crab cake with mixture. Heat 3 tablespoons of olive oil in pan, and fry patties until cooked through and golden brown and crispy on the outside.

I also got a copy of Samuelsson’s New York Times best-selling memoir, Yes, Chef….and I even got it autographed!  See me all cheesy smilin’ and giddy?

Are you a foodie? Who’s your favorite chef?

Disclosure: Compensation was provided by Be Everywhere to attend this event and share my experience.  All opinions expressed are my own.