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Market District Recipes: Crab Cakes & Frutti de Mare Salad

Market District Chef Ben D'Amico stopped by PTL to show off two more delicious recipes today!

Petite Lump Crab Cakes
Compliments of Market District Chef Ben D'Amico

Makes: 20 mini cakes Prep Time: 10 min Cook Time: 15 min

Ingredients:

  • 1 Can Colossal or Jumbo Lump Crab Meat
  • 1 Can Lump Crab Meat
  • ½ cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 2 tbsp Fresh Parsley, minced
  • 2 tbsp Red Onion, minced
  • ¼ cup Lemon Juice
  • 1 ½ cups Panko Bread Crumbs
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Old Bay seasoning

Directions:

1. Preheat oven to 350F.
2. In a medium mixing bowl mix everything together except the jumbo lump crab & panko breadcrumbs.
3. Gently stir in the crab & panko using a rubber spatula to fold the crab & breadcrumbs in with the wet mixture.
4. Spray a pan with non-stick spray.
5. Use a small scoop (or large scoop if serving as an entree) to scoop the crab mixture into a ball & place onto the pan.
6. Cook the crab cakes in the oven for 15 minutes, or until golden brown.

Frutti de Mare Salad
Compliments of Market District Chef Benjamin D'Amico

Serves: 3-6 Prep Time: 30 min. Cooking Time: 40 minutes

Ingredients:

  • 1 can Lump Crab Meat
  • 1 lb Shrimp, large, P/D, cooked
  • ½ lb Bay Scallops
  • ½ lb Clams, cooked
  • ½ lb Calamari, cooked
  • ¼ cup Red Onion, minced
  • 10 each Crimini Mushrooms, quartered
  • ¼ cup Red Bell Pepper, chopped
  • ¼ cup Green Bell Pepper, chopped
  • ¼ cup Yellow Bell Pepper, chopped
  • ¼ cup Fennel, thinly sliced
  • ¼ cup Celery, minced
  • ½ Green Olives
  • 2 tbsp Capers

Dressing:

  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 2 tbsp Parsley, minced
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 2 each Lemons, thinly sliced

Directions:

1. Heat a large pot of water and bring to a boil. Season the water with 2 tbsp salt, 2 cups white wine, and 2 tbsp lemon juice.
2. Place any raw seafood into the pot and cook for 2-4 minutes.
3. Remove the seafood, place onto a paper towel, and allow to cool completely before moving forward.
4. In a mixing bowl combine the red wine vinegar, lemon juice, parsley, salt & pepper. Slowly drizzle in the olive oil, while whisking vigorously.
5. Toss the vegetables into the vinaigrette.
6. Finally add the cooked, child seafood to the dressing & vegetable mixture.
7. Gently mix and allow to sit for at least 2 hours in the refrigerator before serving.
8. Plate on a bed of bibb lettuce and garnish with additional olive oil, chopped parsley, and lemon slices.

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