Jordan Kaminski talks about run on MasterChef, shares recipe for delicious dish

He got sent home from Chef Gordon Ramsay's "MasterChef" kitchen -- but on Wednesday, June 25th, he was in our kitchen!

Muskego's Jordan Kaminski joined Studio A to talk about his experience on MasterChef -- and to show us how to prepare some crab cakes with a lemon dill sauce over a light arugula salad.

Jordan Kaminski’s Spice Crab Cakes With Lemon Dill Sauce over a Light Arugula Salad

Crab Cakes:

2 TBL Butter

1 cup finely chopped Yellow Onion

½ cup finely chopped Celery

¼ cup finely chopped Red Bell Pepper

Pinch of Salt

Pinch of Cayenne Pepper

1 LB lump Crab Meat

2 TBL finely chopped Parsley

3 TBL Whole Grain Mustard

Juice of 1 Lemon

½ Cup Mayonnaise

1 cup Panko Bread crumbs to mix

Hot Sauce to taste

1 Egg

In a large bowl, mix all the above ingredients together well.  Form into patties and then coat with an additional ½ cup Panko Bread crumbs. Drizzle a little bit of olive oil in a frying pan over medium high heat.  Fry 3 – 4 minutes on each side until golden brown.

Lemon Dill Sauce:

½ cup Plain Yogurt

½ cup Mayonnaise

Juice of 1 lemon

1 bunch finely chopped Dill

Hot Sauce to taste

In a bowl, mix all the ingredients above well.  Make ahead of time and refrigerate for at least an hour for the flavors to enhance.

Lite Tossed Arugula Salad:

1 bag of fresh Arugula

Shallots very finely chopped

Juice of 1 lemon

½ cup Olive Oil

Vinegar

1TSP Whole Grain Mustard

Salt & Pepper to taste

In a bowl, mix lemon juice with the mustard.  While whisking quickly, lightly drizzle in olive oil to emulsify the dressing.  Add salt and pepper to taste.  Toss with the Arugula.

To plate:  Place Crab Cake on plate, drizzle on lemon dill sauce.  Place the salad creatively on the plate and serve immediately.