On-AirVirginia This Morning


We’re getting *Crabby with Chef K

Posted at 12:37 PM, Aug 10, 2016
and last updated 2016-08-10 12:37:14-04

RICHMOND, Va. – Recipe Developer and our great friend of the show, Chef K was back in the kitchen and created her flavor-packed Beer Infused Crab Zucchini Stack topped with her Homemade Spicy Chipotle Sauce. For more information visit http://www.facebook.com/ChefKCooking.

Chef K’s Beer Infused Crab Zucchini Stack with Spicy Chipotle Sauce Zucchini Cake:
2 medium Zucchini, shredded, salted and drained
1 tsp Sea Salt
1 Egg, beaten
¼ tsp Seasoned Salt
¼ tsp Italian Seasoning
1 cup Panko
Spray Butter

Shred zucchini, place in colander, salt and allow to stand for 30 minutes. Squeeze out excess water and place in medium bowl. Add egg, seasoned salt and Italian seasoning. Form into 4 patties and coat with Panko, set aside. Preheat waffle iron and spray with spray butter. Cook Zucchini Cakes on waffle iron for 4-6 minutes until crispy. Keep hot in 250 degree oven until ready to assemble.

Crab Cake:
8 oz lump crab meat
½ sweet red pepper, chopped
2 Tbsp green onion, sliced
1 Egg, beaten
3 Tbsp Bourbon Stout
1 cup Panko

Mix first 5 ingredients in mixing bowl. Form into 4 patties and coat with Panko. Spray waffle iron with spray butter. Cook Crab cakes on waffle iron 4-6 minutes until crispy.

Chipotle Sauce:
½ cup mayonnaise
1 tsp Chipotle
¼ tsp Sriracha
Juice of ½ lemon
2 Tbsp Fire Water Ale

Whisk all ingredients together until well blended.

Assemble Crab Zucchini Stacks:
Place 1 Zucchini cake on a plate, top with 1 fresh slice of tomato, top with crab cake, drizzle with Chipotle Sauce. Top with sliced green onions and enjoy!