Instructions: This dish is a specialty of the Stouffer Renaissance Mayflower Hotels Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France.

This recipe reflects his fathers love of seafood.

Bring the chicken stock and 1 teaspoon of the olive oil to a boil. Add the polenta and stir constantly with a wire whisk or wooden spoon for 5 minutes. Remove from heat and set aside.

Melt the butter in a large saucepan. Add the chopped shallot, crab meat, Worcestershire sauce, hot sauce, Angostura bitters, salt and pepper and saute for 3 to 4 minutes to heat through. Remove from heat and add to the polenta mixture.

Add the two eggs and Parmesan cheese and mix thoroughly.

Shape into round patties about 2 inches in diameter. Heat 1 tablespoon of the remaining olive oil in a saucepan. Add crab cakes and cook over medium-high heat for a total of about 3 minutes, or until brown on both sides.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.