Chef Eric Greenspan knows his way around a restaurant-worthy brunch dish: here, he layers succulent crab cakes with quick-marinated fennel, perfectly poached eggs and a spicy-tangy horseradish sauce.
Chef Anne Burrell shows her recruits how to use a light touch to make flaky crab cakes and how to char a red pepper, red onion and corn on the grill for a fresh salad.