Chef Marcus Samuelsson in the Lowcountry Live kitchen - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Chef Marcus Samuelsson in the Lowcountry Live kitchen

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CHARLESTON, S.C. (WCIV)-- We had the privilege of having Chef Marcus Samuelsson in the Lowcountry Live kitchen Thursday morning!

Chef Samuelsson is known for his culinary genius around the world!  Born in Ethiopia and raised in Sweden by adoptive parents, his love for cooking inspired by worldly traits continue to make Chef Samuelsson's food something that everyone wants to enjoy!

He's an award winning chef and cookbook author and was the youngest chef to ever receive two three-star ratings from The New York Times while at Aquavit as Executive Chef.  In 2010, Chef Samuelsson was the winner of Top Chef Masters Season 2 and also served as the guest chef for the first State Dinner of the Obama administration.  In addition to all of this, he just finished filming the new season of Food Networks, The Next Iron Chef.  As if that weren't enough, his new Red Rooster Harlem restaurant in NYC is open in the vibrant Harlem community where he now calls home. 

Knowing how much we love our seafood here in the Lowcountry, the good Chef made crab cakes in the Lowcountry Live kitchen this morning and was nice enough to leave his famous recipe for us to enjoy.

CRAB CAKES WITH CORN & CHILI MAYO (Makes about 12 cakes)

FOR THE CRAB CAKES:

3 Yukon gold potatoes cut into quarters

2 cloves garlic, chopped

1 teaspoon mild chili powder

Salt and pepper

2 teaspoons cilantro, chopped

2 teaspoons mint, chopped

2 teaspoons mustard

2 tablespoons mayonnaise

1 lbs jumbo lump crab meat

1 tablespoon corn starch

2 tablespoons bread crumbs

3 tablespoons olive oil

3 limes cut into quarters for garnish

 

FOR THE CORN:

1 tablespoon olive oil

1 cup corn kernels

2 cloves garlic, chopped

2 tomatoes, chopped

Juice of 2 limes

2 tablespoons soy sauce

½ teaspoon chili powder

Salt and pepper

2 scallions, chopped

2 teaspoons chopped cilantro

 

FOR THE CHILI-MAYO:

2 cloves garlic, chopped

2 birds-eye chilies, chopped

2 tablespoons almonds, chopped

2 tablespoons mayonnaise

½ teaspoon mild chili powder

Salt and pepper

1 tablespoon red wine vinegar

Juice from 2 limes

 PREPARE THE CRAB CAKES:

Peel the potatoes and bring to a boil in water. Add the garlic and let simmer for 15 minutes. Strain the liquid and mash with a fork. Let cook down

Mix 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 inch round and 1/2 inch thick.

Mix corn starch and bread crumbs and toss on top of the crab meat. Heat the olive oil in a pan and sauté the crab cakes for 3 minutes on each side.

Serve with Corn Chili-Mayo and limes.

PREPARE THE CORN:

In a pan, sauté the corn and garlic in the olive oil

Add the tomatoes, soy sauce, lime juice, chili powder, and season with salt and pepper

Fold in the scallions and cilantro.  Set aside.

PREPARE THE CHILI-MAYO:

On low heat, lightly toast the garlic, chilies, and almonds.

Combine with the mayonnaise, chili powder, and season with salt and pepper.

Blend in the vinegar, and lime juice. Serve with the Crab Cakes and Corn.

 

 

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