Executive Chef Marco Zuccala, Serafina Dream South Beach

Polpette Di Granchio (Crabcakes)

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

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

1111 Collins Ave

Miami Beach, 33139