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Snappy! Steal this chef’s creative crab recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!THIS WEEK: Crispy Dungeness Crab Cakes with Roasted Red Beet & Fuji Apple Salad with Meyer Lemon Sour Cream, from Yankee Pier in Larkspur, Calif.Du

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Crispy Dungeness Crab Cakes with Roasted Red Beet & Fuji Apple Salad with Meyer Lemon Sour Cream, from Yankee Pier in Larkspur, Calif.

Dungeness crabs, which are fished all along the Pacific Coast from December to April, get their name from the town of Dungeness, Wash., where they were harvested commercially for the first time. They are best fresh but are available frozen all year at most supermarkets.

At Yankee Pier in Larkspur, Calif. — a cozy restaurant just over the Golden Gate Bridge from San Francisco in Marin County — chef Phil Conde offers us his special recipe for Crispy Dungeness Crab Cakes.

About the chef:

Sociology or cooking? That was young Phil Conde’s career dilemma.

He chose the latter, of course, and after finishing a bachelor's degree in sociology at San Francisco State, Conde decided to attend the California Culinary Academy.

After graduation, Phil worked under Ola Fendert at Plouf in San Francisco, where, he says, he learned that you could be a good chef while at the same time remain approachable and mellow in the kitchen.

From there, Conde joined the team at The Grand Cafe at The Hotel Monaco, a luxury hotel near Union Square, where he worked with chef Denis Soriano.

He then accepted another Bay Area position, this time with Bradley Ogden's Lark Creek Restaurant Group at One Market, and became mentored by Ogden and chef Adrian Hoffman. After a brief stint at the Lark Creek Café in San Mateo, now closed, Phil sailed into Yankee Pier.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)



($22.95 at Yankee Pier; cook-at-home cost is $ 8.11)





Yankee Pier

286 Magnolia Avenue

Larkspur, Calif., 94939

415-924-7676

www.yankeepier.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (oruse the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.