Eat and Greet: Crab Cakes

Jan. 20, 2006— -- With ABC News' "Eat and Greet," you can play video in your kitchen and have the best chefs in the country teach you how to make their recipes. You can even stop and start the video for step-by-step instructions.

ABC's Deborah Roberts went inside the kitchen of the world-famous Tavern on the Green in New York City's Central Park to bring you executive chef John Milito's recipe for crabcakes.

Yield: eight 2-ounce crab cakes

Ingredients
1 can jumbo lump crab meat
¼ cup peeky toe crab meat
½ cup mayo
1 tablespoon green onion
Panko crumbs
1 teasponn Old Bay seasoning

Celery root rémoulade
1 large celery knob
½ cup mayo
½ cup sour cream
2 tablespoons white wine vinegar
Salt and pepper to taste

Directions
Peel the celery root. Thinly slice with a sharp knife on a cutting board. Then lay the slices in a stack and cut fine strips and put into a bowl, and add the mayo, sour cream, vinegar, and season to taste with salt and pepper.

Chipotle mayonnaise
1 small piece roasted chipotle pepper (canned is acceptable)
1 small shallot
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh thyme
2 tablespoon red wine vinegar
Salt and pepper to taste

Directions
In a food processor blend the chipotle pepper; puree till fine. Add the mayonnaise, sour cream, shallot and vinegar. Season with salt and pepper. Blend again to complete the mixture.

Plating:
Make a design on a dinner plate with the chipotle mayo, place the crab cakes on the plate and top with celery root rémoulade (you can fry some parsley in a little hot oil. Make sure the parsley is dry or the oil will splatter) and place the fried parsley on top of the rémoulade and serve.