Great Day "Gets Cookin" With Chef Rob Ringler

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The "Great Day" crew cooked up a storm with Chef Rob Ringler.

Ringler who works at The Pines Resort was live in the "Great Day" Kitchen preparing his signature crab cakes. For those of you that want to try the recipe at home, here it is:

Prep/Cook Time: 20min CHEF ROB RINGLER CCC.

Jumbo Lump Crab Cakes:
1lb. jumbo lump crab meat, (water squeezed out)
1/4 cups cracker meal
1/4 cup. d ijon mustard
1 Tbs. chopped fresh parsley
2 large eggs
2 Tbs. lemon juice
1/2 Tbs. minced garlic
1/2 Tbs. Old Bay seasoning
2 fresh chives for garnish

non-stick pan spray

- Combine all ingredients except crab meat and mix with a wire whip.
- Fold in drained jumbo lump crab meat.
- Portion into 3oz. rounds.
- Place rounds into a metal 3oz. portion cup that has been sprayed with non-stick pan spray and then into a flat sauté pan.
- Bake in 400 degree oven for 8min.
- Remove for service.

Red Bell Pepper Cream Sauce:

1 roasted red bell pepper

1 tbs. minced garlic

1 cup heavy cream

1 tsp. kosher salt

- Puree roasted red bell pepper with minced garlic in a blender.
- Sautee red bell pepper and garlic for 2 min.
- Add heavy cream to sauté pan and reduce until thick.

Equipment needed:

- 1 medium mixing bowl
- 1 measuring cup
- 1 measuring set of spoons
- 1 wire whip
- 2 3oz. metal portion cups
- 2sauté pans
- 1 metal tongs
- 1 blender
- 1 oven mitt
- 1 6" plate

For those of you who wish to have Chef Ringler prepare the recipe for you, you can check him out at The Pines Resort at 54432 Road 432, Bass Lake, CA 93604. You can also check him out on their website at www.basslake.com .

Story Created: Aug 13, 2007 at 12:16 PM PDT

Story Updated: Aug 14, 2007 at 1:39 PM PDT