Using ingredients that are all-natural and fresh are the secrets to cooking success at Whole Foods Market.

“Fresher is always better,” says Susan Garanzuay of Whole Foods. “We have great in-house chefs serving food all day and all night long.”

Whole Foods Market began 20 years ago in Austin. There are now 70 stores nationwide, with two more Metroplex locations opening in the next year.

The crab cakes dish featured here is a seasonal one, so make sure quality crabmeat is available. Expect to spend some time in putting this dish together. The rosemary potatoes, usually served as a breakfast side dish at Whole Foods, require little prep time.


1 lb. crabmeat

4 eggs

½ c. canola mayonnaise

1/3 c. minced scallions

3 T. minced celery

1-2 t. Caribbean hot sauce

1 T. freshly-squeezed lemon juice

½ c. fresh bread crumbs

¾ c. flour

plenty of fresh bread crumbs

canola oil

Mix together crabmeat, one egg, mayo, scallions, celery, hot sauce, lemon juice and ½ cup bread crumbs. Drain off excess moisture by placing mixture in a sleve. Place flour and bread crumbs on two different plates. Beat three eggs in bowl. Heat 1/4-inch oil in skillet. Drop tablespoons of crab mixture into flour, coat well, then dip into egg and finally into the bread crumbs. Brown on both sides until golden brown. Serve immediately. Makes about 25 cakes. Great served with a squeeze of lemon and a sprinkle of parsley.


Extra-virgin organic olive oil

2 lbs. russet potatoes, cut into 1/4-or 1/2-inch thickness

3 cloves garlic, roughly chopped

2 T. minced fresh rosemary

Salt and freshly-ground pepper

Preheat oven to 400 degrees. Coat baking dish with a bit of olive oil. Add potatoes, garlic and 1 T. rosemary. Drizzle with olive oil and mix well to cover all potatoes. Roast in oven about one hour. Stir often to make sure potatoes brown evenly. When done, add remaining rosemary, and season to taste with salt and pepper.