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Steal this crab cake and veal chop meal

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop What did we ask for, for Christmas this year? We asked for executive chef Ru

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

THIS WEEK: Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop

What did we ask for, for Christmas this year? We asked for executive chef Russell Skall’s recipe for Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop ... so we could pass it on to our readers! Fleming’s Prime Steakhouse & Wine Bar may be famous for their steaks, but this dish is unforgettably delicious! Cook up the crab cakes as an appetizer, and serve the veal as your main course. Forget turkey and ham, this combination is an excellent idea for holiday dinners!

About the chef: As corporate executive chef of Fleming’s Prime Steakhouse & Wine Bar, Russell Skall is creating new boundaries of culinary excellence for American steakhouses. Skall uses his exceptional talent and expertise to continually perfect fresh, inventive dishes for Fleming’s, the ultimate steakhouse destination for lovers of fine wine. He oversees menu development, and supervises the skilled kitchen staff and the purchase of food products for the restaurants, which are noted for serving prime quality beef, fresh seafood and other specialties under his direction.

Before joining Fleming’s, Skall worked as the executive chef at Arizona-based Sullivan’s steakhouses. He also served as banquet chef at the Ritz Carlton Hotel in Dana Point, Calif.; chef at the Princess Resort in Phoenix; and chef at the Phoenix and Scottsdale locations of Ruth’s Chris Steakhouse.

Skall studied fine cuisine at the Fox Valley Technical Institute. Still, his roots can be traced to his family’s 250-seat dining establishment in Appleton, Wisc., Skall’s Colonial Wonderbar. The restaurant proved a fertile training ground for Skall, who served in nearly every capacity before venturing out on his own.

right/msnbc/Components/Photos/051220/flemings 2.jpg226837300right#000000http://msnbcmedia.msn.com1PfalsefalseJumbo Lump Crab Cakes with Roasted Red Pepper Sauce is served as an appetizer at Fleming's Prime Steakhouse and Wine Bar for $13.95 for 2- to 3-ounce cakes. The 14-ounce Veal Chop is served at Fleming's Prime Steakhouse and Wine Bar for $31.95. Jumbo Lump Crab Cakes is meant to serve 5. The Veal Chop is meant to serve 1.

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop

By Chef Russell Skall of Fleming's Prime Steakhouse & Wine Bar

Fleming's Prime Steakhouse & Wine Bar

For locations around the nation, please go to Fleming's Web site:

877-969-3774

www.flemingssteakhouse.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com(or use 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.