Lunchbreak: Knife and Tine chef Paul Caravelli makes crab cakes and discusses the Grand Chefs Gala

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Paul Caravelli

Knife and Tine
1417 W. Fullerton Avenue
(773) 697-8311

19th Annual Grand Chefs Gala
January 29
6:00 p.m. - 12:00 a.m.
Navy Pier Grand Ballroom
600 East Grand Avenue

There is also a late night event - Nightcap - that starts at 9 p.m.

For more information and tickets:

King of the Crabcakes

2 lbs blue crabmeat
1 lb King Crab meat
2 red bell peppers, julienne
3 cloves garlic, minced
1 bunch scallions, julienne
1 bunch cilantro, chopped fine
1 bunch parsley, chopped fine
1/2 lb butter
1 cup mayo
3 lemons zested, juiced
1 orange juice and zest
1 qt panko breadcrumbs (and a bit more to roll in)
salt and pepper, to taste

10 shakes of tabasco

in a medium sauce pan heat up the butter and sweat the garlic and red peppers. While hot, pour the garlic mixture over the top of the chopped herbs, scallions and citrus and stir together. Put the crabmeat into the mixture and combine with the mayo and Tabasco and panko breakcrumbs until it packs together. Rest in the refrigerator for 23 minutes. Remove from the cooler and form into barrels (taller than they are round) and roll the finished barrels in a bit more panko bread crumbs for a crispy finish. Saute in neutral oil over low heat to brown all sides of the cake and enjoy. Serve with a spicy aioli or just a wedge of lemon