
Crab Cakes - yield 4 servings
Ingredients: 1 pound flaked lump crab, 2 tablespoons chopped fresh parsley, 1 teaspoon dry mustard, 2 eggs, beaten, 2 tablespoons mayonnaise, 1 teaspoon hot sauce, 1 teaspoon worcestershire sauce, half cup fine bread crumbs, salt & pepper to taste, flour to dredge
1. Mix the mustard, hot & worcestershire sauces, parsley, mayonnaise & eggs together
2. Add bread crumbs, crab and salt & pepper
3. Divide the mix into 8 cakes and dredge in the flour
4. Pan Fry in butter on both sides until heated through -or- deep fry @375 for 2 to 3 minutes.
Saute 1 pound fresh spinach in butter and fresh chopped garlic to place crab cakes on
Lobster Sauce
Ingredients: 1 cup heavy cream, 1 cup whole milk, 3/4 oz lobster base, 1 oz sherry, 2 oz lobster meat chopped fine, 2 oz butter & 3/8 cup flour
1. Combine milk, lobster base, heavy cream & sherry. Heat stirring constantly until sauce starts to thicken. Add lobster meat & roux (flour & melted butter mixed together like a paste). When sauce thickens it's ready. Do not over boil, just keep sauce warm.
Ladle sauce on plate, place the spinach in center of plate and set 2 crab cakes on top.
I garnished with diced roasted red peppers.
Enjoy!




Ledo's Pizza is a family owned pizza parlor in Countryside Illinois about 10 miles from Chicago. Owned and operated by the Dornan family since opening in the early 1970's Ledo's is a staple in the community. There is one and only one restaurant. The two brothers, Bobby(deceased) and Jimmy wanted a great family friendly restaurant that was involved in the community and would be exactly what it has become; a one of a kind experience. Nobody makes pizza like Ledo's. For some, my wife included, it is an acquired taste. For most; it's absolute love at first bite!

The garlic bread was soft and chewy with a little crunch on the corners, just perfect. The french fries and mushrooms, while they looked greasy, neither were. The fries maintain their heat very well and were salted just right. The mushrooms are a favorite of my brother John but were a tad undercooked. Although they all got eaten, I only had two. The sauce for the mushrooms was a weak ranch dip that didn't add anything to them. Then the pizza came and here is where Ledo's shines. Piping hot from the oven with cheese bubbling and the sausage begging to be eaten we knew we were in for another pizza feast, Ledo's style and it did not dissapoint! This is singlehandedly the best pizza in Chicago. With every bite the flavors just make your mouth come alive with joy. You do not leave Ledo's hungry...ever.