Host: Today we’re joined by Chef Marc Orfaly from Pigalle restaurant. So we have some beautiful crab and I think it is Peekytoe Crab you had told me earlier, correct?

Chef Marc Orfaly: We do. This is a Peekytoe Crab. With this, we’re just going to sauté onion and bell pepper, a little bit of olive oil to put in this.

Host: Extra-virgin olive oil?

Chef Marc Orfaly: Yup. So we’re going to let that sweat out for a minute. For this I add one egg, a little bit of herbs.

Host: A couple tablespoons of butter.

Chef Marc Orfaly: Yup. And I’m just going to gently mix this. This is my spin on a pico de gallo, which is typically a tomato concasse and cilantro For this I have also added diced cucumber. This is about done.

Host: Yeah, any longer they probably would start to brown. Oh, you could put that right into the pot.

Chef Marc Orfaly: I am going to add right to it. So again, I am going to just use some extra virgin.

Host: And you get a little bit of color on the outside.

Chef Marc Orfaly: We’re going to get a little bit of color on the outside, just so that it gets crispy.

Male: They’re just a classic and you have done a phenomenal reincarnation of that.

Host: His own personal touch.

Chef Marc Orfaly: Sure, you want to keep the integrity of what people think of as a crab cake and give it a little bit of your own flare to it.

Host: Very fresh and very light too. This is very light cake, very, very good!