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.

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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!

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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?

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

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Disclosure: Compensation was provided by Be Everywhere to attend this event and share my experience.  All opinions expressed are my own.
 
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6 Responses to “Macy’s Culinary Council, Marcus Samuelsson, and Crab Cakes! {Recipe Included!}”

  1. @OhNikka says:

    I hate I missed this event!!! You looked like you had fun girl!!!!

  2. Those crab cakes are so good! Can you come over and help me make these!
    My recent post My "Shopping" Bags: Before + After

  3. tasha says:

    I LOVE crab cakes idk if I could make them at home. The recipe seems easy though
    My recent post Fund Your Dreams

  4. […] Check out Eboni’s recap of meeting celebrity chef Marcus Samuelsson and the recipe for his crab cakes on her blog, Fashionista Next Door! […]

  5. Laura Cochran Nay says:

    That looks like it was so much fun! I'm definitely adding this to my recipe book!

    xoxo,

    Laura
    http://miss-beanie.blogspot.com

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