We were very busy today, cooking some great food. I am beat so I am making this a short post. We spent the day in Amalfi, another lovely city on the Amalfi coast. They are loving the grilled cheese sandwiches that I posted last week, and requested again, this time with steak, and bacon! For dinner I made Tomato and Buffalo Mozzarella Tarts with Arrugula salad, and Spice Roasted Salmon with Sweet Chili-Cherry Sauce or Grilled Thick cut Pork Chop with Leeks and Apples and Figs stuffed with Mascarpone and Shitake Mushrooms. Dessert smpler- white chocolate and raspberry bread pudding, creme brulee, and berry cobbler with creme fraiche ice cream. We are leaving in a few hours for a nine hour run to Panarea/Stromboli. I like it when we do long runs while we are sleeping. Here is a recipe for grilled steak. It’s good and different than the A1 style you might be used to. Catherine Zeta -Jones even asked for the recipe a few years back on charter!

Grilled Steak

Serves 4

Your favorite steak cut 1/2 inch, I like filet for this

2 Tbsp. fresh rosemary, chopped

salt and pepper to taste

2 Tbsp. garlic, crushed

2 Tbsp. Olive Oil

1 lemon

Rub the steaks with rosemary, salt and pepper, olive oil, and garlic. Grill on high for a few minutes a side, just how you like it. Squeeze the lemon juice over the steaks

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I tried to post yesterday but the stars weren’t aligned, neither was our internet satellite connection. We have been doing a lot of cruising. We made it down to Positano today, one of my favorite cities. It is probably one of the most stunning from the yachts view. When I left the boat a few years ago in Naples, I drove down with a few crew members along the Amalfi coast and spent a day here. I have a painting of this city over my dining room table at home. We served Corli’s cheesecake for dessert last night and it was their favorite dessert of the trip (thanks Corli) I will give you a hint to her recipe: when she say’s digestive, she means digestive biscuits. We served good ol’ caesar salad for a starter. We make a basket out of parmesan cheese and fill it with whole leaves of Romaine. Choice of Halibut with Puttanesca sauce or Osso Buco, both with Polenta and braised vegetables. If my brother could have me cook one dinner for him, it would be Osso Buco, it is pretty darn good. Oh yeah, before I give you this recipe, I guess you have figured out we have a new look to the site. Thanks Erica!! I can not wait to see what my new website, mydietchef.com is going to ultimately look like (she is also designing that). I love working with talented people. If you need some graphic design stuff done just drop me a line and I will put you in line (behind Celeste) with her info. I am hoping to post a better picture tomorrow.

Osso Buco

Serves 4

4 Veal Shanks

1/4 cup vegetable oil

flour

salt and pepper

1 small onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 cups white wine

2 cups chicken broth

1 tomato chopped

a few sprigs of thyme (optional)

season the veal shanks with salt and pepper and dredge in flour. Saute in oil over medium heat until nicely browned on both sides. Place shanks in a 13×9 pan or brazier. Saute vegetables in the same oil you used for shanks until soft and add to shanks. Add wine and chicken broth until it reaches about 2/3 up the side of the shanks. Add tomato and thyme and cover with foil or lid. Cook in a 300 degree oven for 4 hours or until it is really falling off the bone. You can make this a day ahead, skim fat off and reheat.

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We bounced our way down to Porto Venere today. We have a 9 hour run tomorrow with 5-8 ft. seas, I am not looking forward to it. Any schmuck can cook, but to do it at a high level with 5-8 ft. seas, that’s another story. We were serving lunch today and the boat was rocking pretty good. Jenna opened up the fridge and a jar of dulche de leche fell on her head, I went to help and I swear half the fridge fell on me. I am sure I said some sort of four letter word and Jenna screamed my name as she saw the perishables heading toward me. The guests were just outside the galley in the dining room and were curious if everything was o.k.? I just stood there and laughed, beat the alternative. It took awhile to clean up all of the olive juice off the floor etc. Our cooking Oil jug also got punctured yesterday and leaked all over the floor in the storage area, that was fun. We usually do a big spread for lunch and this was one of the items that went over well.  I did not take a picture of the steak so I am posting a picture of the roasted vegetable and chicken salad we did the other day instead.

Flank Steak Roll Up

serves 4

1 flank steak

1 cup roasted peppers

1 cup provolone, chopped

1 Tbsp. olive oil

1/2 cup chopped onion

1 cup frozen spinach, thawed

1 Tbsp. garlic

salt and pepper to taste

Using a sharp knife, filet the steak, doubling the size, you can have the butcher do this, just tell them what you will be doing with it. Saute onion in olive oil until soft and add spinach, garlic, and salt and pepper, cool in the fridge for 15 minutes. Lay the filling ingredients on one end of the steak, lengthwise. Roll up tightly and tie up every couple of inches with cooking twine. Place on baking sheet and season with salt and pepper or steak seasoning. Roast at 350 degrees for 40 minutes and let rest at least 10 minutes before slicing.

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My last two sous chef’s on this boat have been South African, I am not sure if there is any sort of meaning there? I had emailed my first sous chef, Corli while I was in Charlotte and just heard back from her the other day. She has since had a baby and just found out she is expecting another. She had some amazing recipes that I stupidly did not copy before I left the boat. I could not imagine doing a charter season without her cheesecake recipe, and she sent it to me in her email. She had quite a few other knockout recipes I will also share as the season moves along. We are still in Portofino and the waves are rockin’! I served a warm brownie with homemade vanilla bean ice cream and chocolate fudge sauce for lunch dessert today. They liked it so much they requested it again for dinner. It’s funny what people really get in to, it was really nothing more than a gussied up version of the “chocolate thunder from down under” (extra points if you know what that is). I might post the recipe at some point. Here is Corli’s famous Cheesecake, just how she sent it to me. I am going to make you work for this great recipe. You must also add some sugar to the crust base. If you are struggling, of course you can email me, and I might help you. Thanks for some amazing food and great memories Corli!

Corli’s Cheesecake

The cheesecake will not be set when you pull from oven. Don’t be scared, just pull it out anyway.
Cheese cake is digestive + melted butter

3x packs 250g philly cheese

1x pack 250g mascapone

500ml cream (last)

2x vanilla pods and vanilla essence

3 eggs

sugar to taste – I think about 2 1/2 cups

lemon juice to taste – about 4 tbls

mix cheeses at room temp. add eggs one by one then some of the sugar and vanilla, last the cream and lemon plus more sugar to taste – cream mixture must be runny – 55min in oven (350 degrees)- must still not be set and set in fridge overnight.

We made it to Portofino (o.k., everyone take out your Maps, you will need it too keep up) and will spend a few days here instead of one, because of weather. We pulled up to the dock and I have never seen so many tourists! I got my picture taken a lot today. This is my fourth season over here and it is a very coveted spot where we are. There is only room for a couple of yachts of our size, and everyone wants the spot of course. The pictures are of the quaint city and the tourist boat taking over the quaint city. One of our deckhands was in town and talked with Magic Johnson (said he was real nice). Down the street from the cafe I sold was a restaurant called Portofino. Celeste and I had dinner there as part of our new restaurant streak and were not impressed (though we did not try the pizza, which I hear is good). For all following along in Charlotte, here is what it looks like. It’s really more of a tourist town, but is so picturesque and I have a cool tile of an angel behind my kitchen sink at home given to me from here for my birthday. Dinner was good last night, we are taking pictures but I find the ones of the cities we visit more interesting. I am going to find a way to have a separate section of just food pictures because we are cooking some great food. Last night we had Squash blossoms stuffed with local cheese, roasted pepper dipping sauce or wild strawberry salad. Everyone went for the thick cut ribeye diane for dinner with butternut squash, rosemary, and blue cheese risotto, and broad beans. Mango and Pineapple buckle with homemade vanilla bean ice cream and caramel sauce for dessert. Here is a real simple but great tasting recipe for bruschetta.

Bruschetta

serves 4

12 slices baguette

olive oil

2 medium tomatoes, diced

1 tsp. garlic

3 Tbsp. chopped fresh basil

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

Brush bread with olive oil and bake at 350 degrees for 10 minutes or until lightly browned. Mix other ingredients together and top the bread. It is also nice to rub the toast as it comes out of the oven with a raw garlic clove, if you like garlic (I love it!)

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The first day of a charter is always the toughest. It doesn’t matter how many people or what their schedule is, it’s always a long day. We got off to a good start and they seem real happy. I was writing in a post a few days ago how chic Monte Carlo was, well now were in St. Tropez. We are going to head down the Italian coast and Corsica (maybe Sardinia) and ultimately, Sicily. I just found out we might be spending some time in Croatia on our last charter, that would be so cool. Dinner menu tonight: first course- county fair mussels or local greens with roasted figs, Manchego cheese, apples, Pomegranates, balsamic vinaigrette entrees- Lamb Chops with Homemade Mint Sauce or Sauteed French Sea Bass with Roasted Tomato and Olive Buerre Blanc, both came with Roasted Baby Vegetables and Supposed to be Roasted Split Baby Potatoes but they requested Linguine with Parmesan and Olive oil. Flourless Chocolate Cake for dessert. Here the recipe for Count Fair Mussels, which I would enter for a blue ribbon if there was a county fair that had a Mussel category??

County Fair Mussels

Seves 4

4lb. Mussels, cleaned

1 cup white wine

1/2 cup chopped tomatoes

1 Tbsp. chopped garlic

3 green onions sliced

1 bunch basil

1/2 cup parmesan, preferably reggiano

salt and pepper to taste

bread to sop up the sauce, preferably baguette

Steam Mussels in wine, tomato, basil, garlic, and onion in a large pot with a lid until mussels open. Scope mussels out of pot with slotted spoon to a bowl and cover. Add cream to liquid left in pot and cook down on high heat until it starts to thicken. Whisk in Parmesan and salt and pepper to taste. Add mussels back to sauce and mix well. Scoop in Bowls and enjoy.

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When I first started in the yachting industry I spent the winter in a small Mexican Village. Finding a place to check your email was a chore. Even when I left this boat last, we were just getting email available. Oh how times have changed. We have wi-fi on the boat now and everyone has a laptop. It’s funny to see all of the computers open at the same time. We even have a huge printer now that prints newspapers on demand! That’s not to say it is perfect, we are without signal quite a bit, but really is amazing how far technology has come in the last few years and how much of our lives revolve around these changes. We got our provision order today, I wish I would have taken a picture of all the food we just put on this boat. Since our walk in refrigerator and freezer are on the tank deck level, we chain the food all the way down two stories of stairs, quite a production. It took a little over four hours to put away and some of the new crew members were awestruck at the site of all the food. We are ready to start our charter tomorrow, I will probably be posting a bit less but this group has quite a few dining reservations booked, so we will see. I will be cooking these grilled cheese sandwiches all season long as part of our lunch buffet, they are always a hit.

Grilled Cheese Sandwich

All of these cheese come in a reduced fat option.

serves 4

1 loaf french bread, sliced

1/3 cup cream cheese

1/3 cup Boursin Cheese

1/3 cup Parmesan, preferably reggiano

1 tomato, sliced

butter

Mix cheeses together (it’s easier if they are room temperature) and spread evenly on eight pieces of bread. Layer a couple slices of tomato and butter the outside. Pan fry sandwich like a regular grilled cheese, on medium-low until golden brown on both sides.

We arrived in Nice this afternoon. We are on the other side of the port than usual, take my word for it- great spot. Only the heartiest Of Vegetables survive a two and a half week crossing of the Atlantic. That poor neglected cauliflower. It has been sitting on the fridge shelf untouched since I got back with only the slightest hint of brown spots. I had to clear the fridge for our big order on Friday so it was their lucky day. I mashed one, just like you would potatoes. Very good substitute for people watching their carbs or to get kids to eat. I roasted the other head. If you have not tried it then your in for a real treat. I takes on a nutty flavor that I find addicting. It’s your lucky day- two for the price of one! My first guest chef, Debbi chickened out sending her picture and thought you would enjoy some “gorgeous Italian chicks” so I have changed the picture per her request.

Mashed Cauliflower

This recipe is for a low fat version. If you do not care about the fat and want best taste, add some butter, use whole milk or cream and even mix in some Parmesan!

serves 4

1 head cauliflower, cut in florets

1/4 cup skim milk

1 Tbsp. Oliver Oil

Salt and pepper to taste

Steam the Cauliflower until soft. Puree with the other ingredients.

Roasted Cauliflower

This is a base recipe, sometimes I add garlic, Parmesan, herbs, etc.

serves 4

1 head Cauliflower, cut in florets

2 Tbsp. Olive Oil

salt and pepper to taste

Mix cauliflower in bowl with oil and s&p, roast in a 375 degree oven for 15 minutes until soft and browned. I like mine crispy brown.

There is a birthday fund on the boat where everyone forks over ten bucks, I am notoriously slow handing over my share. I think we should just sing happy birthday and I will bake a cake. My last present was a watch and I don’t even wear a watch! My birthday is July 1st though, so I guess you could say I’ve had a change of heart. I took matters in my own hands and picked out my birthday present today (an external hard drive), they are letting me use it and are wrapping the packaging for me to open on my birthday. I have been here quite a few times, so If I haven’t said how great it is here, my bad. This is a chic and dramatic place with lots of great people watching (everyone is too cool here) and lots of great architecture. I walked up to the famous casino this evening and forgot how grand it really is. The owner of the Miami Dolphins rolled in with his yacht this afternoon all decked out with a helicopter on the back with the teams logo. Pretty cool considering none of us actually fly our u.s. flag over here (sad state of affairs). I started collecting refrigerator magnets my last season on the boat. My fridge at home is full of them. I found out my favorite’s were the tacky ones like the two hearts claiming they love Naples or the one from Capri that also opens beer bottles (that one gets a lot of use). So my goal this season is to find an obnoxious fridge magnet in each city we visit. I am off to a good start with a real loud Monaco magnet, bright red and yellow! We leave for Nice first thing tomorrow morning after the diver untangles the anchor chains. I had cafe ole’ at an outdoor cafe this morning overlooking the farmers market, pretty cool. Jenna made a good point that our last provision in the states was at a super wal-mart and now we are using small French Markets, I wish you could see the difference. I bet half of you would walk out in frustration at not knowing what a lot of the stuff is. It’s fun! Jenna made a salad similar to this today and I had two bowls.

Bean Salad

Serves 4 as a side

1 large can garbanzo beans (chickpeas)

1 cup green beans, blanched

2 green onions chopped

1/2 cup red pepper or tomato (for color mostly)

1/2 cup feta cheese

1/2 tsp. chopped garlic

2 Tbsp. red wine vinegar

2 Tbsp. olive oil

1 Tbsp. sugar

salt & pepper to taste

Mix it all together.

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I got an email this afternoon from a friend and customer of the restaurant that I sold. She has been following along and sent me a recipe. It made me wonder how many people are actually following me on my journey this summer? It doesn’t really matter since I am doing this for myself as much as anything else, but it makes you wonder. I am trying to figure out how you can comment on my posts if you want to. In the meanwhile go ahead and email me at jeff@cheftraveler.com

Erica is working on a new look to this site but we can’t figure out how to make it work, keep your eyes peeled. Mostly an administrative day today, food orders etc., nothing much to report. I watched the movie apocalypto last night, I am fascinated with the meso-american era anyway so I was mesmerized. If your looking for a good summer read you’ve got to check out the novel Aztec by Gary Jennings, one of my favorites. So without further ado I present my first guest chef, Debi Moore’s recipe for zucchini cooked with a Picco de Gallo type of sauce (right up my alley) that would be at home for all of the healthy eaters looking for great tasting food. Thanks Debi. Buen Provecho! p.s. I am waiting on a picture of Debi, in the meanwhile, our home (for the next day or so)

Salsa de Casa Lupita

1 cup half-ripe roma tomatoes diced

1/2 cup sweet onion diced

2 jalapeno peppers finely minced

handful of minced fresh cilantro

juice of two limes

salt to taste

I cut two large fresh zucchinis into 1 inch (roughly) cubes and sautéed in a frying pan with a bit of non-stick spray. When the squash was about halfway done, I threw in about a cup of the salsa and finished cooking. I tossed some freshly grated parmesan cheese over the top and served on a bed of penne. My very picky son ate 2 helpings.

Well, I made it here. Over a full day of travel, I will spare you the details. Back to the swing of things, cooking for the crew and getting the order ready for our first charter on Saturday. Jenna usually cooks for the crew but we figured since she just cooked nonstop on a rocking boat for the last two weeks we would give her a day off. So what does a crew eat? How about breakfast burritos with fresh fruit for breakfast. For lunch: Chicken and Cashew stir fry, Jasmine Rice, Curry Soba Noodles, Sesame Snow Peas, Spinach Salad with Jicama and Tangerines, and Pralines for Dessert (yeah, I know it doesn’t go with the rest of the meal). Dinner: Roasted Tilapia with Citrus Vinaigrette, Pepper Crusted Beef Tenderloin with Chimichurri Sauce (I posted the recipe last week), Tortellini Alfredo, Corn on the Cobb, Portabello Mushrooms stuffed with Ricotta and Parmesan, and mixed greens salad with a bunch of stuff in it. Not bad eh? I am just wrapping up the diet menu and a should have it to post soon. Now, how about a recipe with three ingredients.

Pralines

Serves a bunch

2 cups heavy cream

2 cups sugar

2cups chopped pecans

Bring the cream and sugar to a boil in a heavy sauce pan (be careful, the cream will rise) and then simmer on medium low for around 15 minutes until it starts to thicken and turn brown. Once it turns brown strir in the pecans and mix for 30 seconds or so. Have a couple sheet pans with parchment ready and use two spoons, one to scoop and the other to scoop off the spoon. Make them as big as you like, let cool 45 minutes.

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I just booked my flight to Europe. I fly in to Nice via Newark and Amsterdam, argggg! I hate long flights, plus I lose six hours. I will meet the yacht in Monaco, which I think is the smallest country in the world? Every window has a picture of Prince Albert in it, kinda creepy. Something you might expect in North Korea or China. It’s a good thing we don’t have that policy in the U.S. of having a picture of the President in each Business Window, cause we would have a serious problem! I just finished writing our diet menu that I am going to be giving away free online (I will let you know when it is ready for download), great tasting food that’s good for you, that’s a good combo! Here I am coming out with a website helping people with their diets, posting a recipe for Fried Chicken (what was I thinking?) moderation is the key. Some of my healthiest private clients love to indulge. Barilla has a great tasting whole grain pasta that I use quite a bit and this would be a good recipe to try it. Would make a great meal with grilled fish or chicken and a salad. As you can see I like mine with a cold beer!

Good Linguine

Serves 4

1 lb. Whole Wheat Linguine or Spaghetti

3 Tbsp. Extra Virgin Olive Oil

4 Large Cloves Garlic

4 Green Onions, Sliced

4 Roma Tomatoes

1 Tsp. Salt

1/2 tsp. Pepper

1/4 cup Basil, Chopped

1/4 Cup Parmesan, preferably Reggiano

Cook Pasta according to instructions, drain and set aside. In a large sauté pan over medium heat, Sauté garlic and onion in Olive oil until soft, add tomato, salt, and pepper, and cook another couple of minutes. Mix in the pasta and stir in the cheese and Basil. Divide as you wish.

I just had a great lunch with my mom and brother. I had flautas with pico de gallo and washed it down with Horchata, tasted great but not a good combination for the old stomach. I was planning on working out, now I have to stall for time. My roommate has a tea kettle that does not whistle so she made a post-it note with a picture of a tea kettle on it and stuck it next to the door so she wouldn’t leave the house with the burner on. Somehow I got it stuck to the back of me and went to the gym the other day, people were probably wondering what kind of statement I was making or what a dork I was. Just got word that I will be meeting the yacht Saturday morning in Nice, lots to do before I leave. Broke the new restaurant streak a few nights ago (takeout at Providence Sundries), it was a good run! One of my first cooking jobs in High School was at a white table cloth restaurant in an old cabin known for their pan fried chicken. That’s all that I did, pan fry chicken. While I am still here in the south, why not fried chicken.

Fried Chicken

Serves 4

1 Chicken, cut up or buy them pre-cut

1 quart buttermilk

salt & pepper

2 Tbsp. Garlic Powder

2 cups flour

vegetable oil

Let the chicken pieces soak in the buttermilk in the fridge for a few hours or overnight. Take out chicken and place on a plate or platter and season with salt, pepper, and garlic powder. Dredge in flour and fry in a skillet over medium heat (oil should come half way up the chicken) turning once, until golden brown and cooked through- approx. 25 minutes

O.K., I am officially tired of hearing about Paris Hilton! What has she ever done with her life to receive this much attention? It will be a pleasure to be in the Med. for a few months and not hear about all of this celebrity b.s., unless there is a Mediterranean version of her?? Celebrated with a great dinner at 300 east a few nights ago, had some great tapas at Las Ramblas last night (the new restaurant streak is still alive!), and took my mom to a Mexican restaurant for lunch where we were the only gringo’s in the joint- I love it! Celeste is going to give me a free massage this afternoon. She was just voted best massage in Charlotte by Citysearch, pretty amazing considering she has been in business for less than six months. She does this unique style where she uses her feet while holding on to bars, along with traditional strokes. Sounds cliché, but you really have to experience it to put it in words. Check it out at celestialsoul.com If you do try it and are not completely satisfied, I will give you a free one year membership at mydietchef.com when I launch. I had steak with Chimichurri sauce last night, I plan on having that as part of my arsenal this season. It makes a nice sharp contrast to rich cuts of beef. It is Argentinian, but you can mess around with it. I will be substituting basil (now you have something to do with all of that basil we bought yesterday Mom) in Italy and adding other ingredients so it wont be recognizable as Chimichurri.

Steak with Chimichurri

Serves 4

4 portions full flavor Beef steak such as Flank, Skirt, or Hanger.

salt and pepper

1 bunch Italian Parsley

5 cloves Garlic

1/2 cup sweet onion (vidalia or walla walla), chopped

1 small jalapeno, seeded (optional)

1 lemon

1 tsp. kosher salt

1/2 cup extra virgin olive oil

Season steak with salt and pepper and grill how you like it. Slice thin across the grain of the meat. For the sauce, puree parsley in food processor and add next five ingredients. Puree and slowly add olive oil. Serve with steak.

Well, the restaurant sold last week. I am very happy for the new owners, I am sure they will do great. You don’t realize how you touch people’s lives and they touched yours until you say goodbye, customers were real sweet and it was sad that I will not be seeing them much anymore. I had some service done on my car today and walked up the street to get my haircut while I was waiting. It was a Mexican hair salon and they spoke no English. I pointed to haircut picture number 14 from the wall and received one of the better haircuts I have gotten in awhile. It was only ten bucks so I gave her a five for tip and her face lit up. I strolled over to the record shop and got a couple used cd’s (pink floyd and otis redding), then had a great taco at a taqueria and hung out at the Indian grocery. That is what I call a great afternoon! Had sushi at Rusans last night and an awesome Indian buffet dinner the other night at Namaste with my family. Here is a recipe for Hummus that has absolutely nothing to do with this post.

Hummus

serves 4

1 small can chickpeas (garbanzo beans)

1 Tbsp. tahini

1 tsp. minced garlic

juice from a lemon

2 Tbsp. extra virgin olive oil

Puree ingredients in food processor and thin with water if needed. Use as a spread and dip.

I flew out of Connecticut a day early because the yacht had to leave because of tropical storm Barry. I tried to drive from Ft. Lauderdale to Charlotte in one day but got burnt out in Savannah and spent the night. Pouring down rain the rest of the drive on Saturday. So good to be home chillin’ with Celeste and the cats. Ate at a cool Mexican restaurant for dinner last night and had a great lunch at k&w cafeteria. It is such a great place to eat on a Sunday after everyone has gotten out of church and wearing their Sunday finest. The line was out the door and it took us half an hour just to get to the buffet line. They don’t have any thing like this in Seattle so I alway get such a kick out of it. I am trying to eat healthy but wound up eating Salmon, Mac&Cheese, Turnip Greens, Fresh Fruit, Sweet Tea, and Coconut Custard Pie. Celeste had to roll me out of the joint. We are eating something light for dinner, I am not cooking much while I am here, and it is our goal to eat somewhere new each meal, should be fun. Here is a recipe for Crab Cakes that always gets rave reviews.

Crab Cakes

Serves a bunch depending on how big you form them

1 can pasteurized crab meat

1/2 loaf soft white sandwich bread (like wonder bread)

4 Tbsp. chopped parsley

1 egg

1/4 cup mayonnaise

1 Tbsp. Worcestershire sauce

5 dashes Tabasco sauce

2 Tbsp. Dijon Mustard

Tear bread and turn in to fine crumbs using a food processor, mix in 3 Tbsp. of the parsley. Mix crab with remaining ingredients, 1 Tbsp. parsley, and 2/3 cup of the bread crumbs. Form in to patties (large for entrée, small for appetizer) and coat with bread crumbs. Sauté crab cakes over medium heat in vegetable oil (should come 1/2 way up the sides of the crab cakes) until golden brown on both sides, drain on paper towels and serve with tartar sauce or cocktail sauce.

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