This dish is a specialty of the Stouffer Renaissance Mayflower Hotel's Tino
Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up
in Dijon, France. This recipe reflects his father's love of seafood.

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

Melt the butter in a large saucepan. Add the chopped shallot, crab gist,
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 assortment.

Add the two eggs and Parmesan cheese and mix good.

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

Per serving: 397 calories, 7 gm carbohydrates, 214 mg cholesterol, 1441 mg
na, 38 gm protein, 24 gm fat, 9 gm saturated fat