Crab Cakes | Byron Talbott
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KITCHEN EQUIPMENT:
Ring molds/cutter:
All Clad Sauté Pan:
OXO Good Grips Container:
Mini Carafe:
INGREDIENTS:
Mayonnaise:
1 egg yolk
2 tbsp white wine vinegar
1 cup of canola oil
pinch of salt
-Add 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp lime juice to 1/2 cup of mayo for the spicy aioli sauce.
Crab mix:
1 cup lump blue crab
4 cups dried bread crumbs (2 for the mix and 2 for breading)
1 tbsp chopped tarragon
1 tbsp chopped cilantro
2 tbsp micned red onion
1 tbsp minced red jalapeño
2 tbsp mayonaise
2 tsp fresh lime juice
1 whole egg
salt and pepper to taste
Garnish:
Onion sprouts or arugula sprouts
shaved radish
shaved red onion
olive oil & salt
Mindful Crab Cakes and Bistro Sauce
National Nutrition Month focuses attention on the importance of making informed food choices and developing sound eating habits. To celebrate the “Savor the Flavor of Eating Right” theme, this series of cooking demos explore the rich cultural influences on the Lowcountry cuisine in a “Mindful” manner. Mindful recipes are prepared with less fat and sugar and more traditional flavor to deliver more food, fewer calories and great taste! Try our Mindful Crab Cakes and Bistro Sauce and savor the flavor of the Lowcountry!
How to Cook the Best Crab Cakes Evaaaaaa! (GRAPHIC)
Ep 27 Crab Cakes - The short version of this is to buy some Sprinkles cupcakes and stuff them with crab. The long version is this video.
Full recipe ingredients and measurements on the blog:
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Tudie's Foodies: Crab Cake Recipe
Chef Tudie Frank-Johnson of Tom's Thumb Fresh Market shares her secret crab cake recipe. The dish is one of the most popular items on the bistro menu. It's served atop a salad or is made mini-style for catering events. Customers can even order them to go for their own events - just warm them up in the oven before your guests arrive.
To Make Tudie's Crab Cakes:
1lb Backfin Crabmeat, claw or lump
5C Fresh soft breadcrumbs, do not use dry
1C Red Bell Pepper, ¼ diced
1C Green Onion, sliced (use white and green parts)
2Tbsp Parsley, chopped
1C Mayonnaise
2Tbsp Dijon Mustard
1tsp Creole Seasoning
1tsp Black Pepper
1tsp Cayene Pepper Sauce
1 Whole Egg
2Tbsp Butter
Procedure
• Saute bell pepper and green onion in butter for 2 minutes over medium heat.
• In large mixing bowl, mix mayonnaise, mustard, egg and spices.
• Add vegetable mixture and stir well to incorporate.
• Gently fold in crab meat and 4 cups of the bread crumbs, reserving 1 up for breading outside. Try to leave crabmeat as chunky as possible.
• Let rest a few minutes for bread to soak up dressing.
• Scoop out into 12 equal balls. (An ice cream scoop is good for this.) You can also make these into mini cakes using a 1 oz scoop to make 24 -- 36 balls.
• With wet hands, gently mold into a drum shape with flat sides and top.
• Roll the drums in the reserved crumbs and set on parchment paper.
• Refrigerate for 30 minutes to 1 day before pan frying. Be sure to cover well.
When ready to serve: Heat olive oil in a pan to cover the bottom. Add crab cakes, not crowding them in the pan, and cook 2-3 minutes per side over medium heat. Take care not to burn your creations! Enjoy with tartar sauce, remoulade or a Chipotle aioli.
Makes 12 3 cakes
a Taste of Ft Lauderdale... Crabcakes with Remoulade Sauce
Tonight is a taste of Ft. Lauderdale. We’re making jumbo lump crab cakes using fresh crabmeat from Florida blue crabs served piping hot right from the oven. The crabcakes will be plated with a chilled remoulade sauce that was made from with scratch. These can be served as an appetizer or as a main course.
Ft Lauderdale is the yacht capital of the world and has more than 40,000 yachts calling this city their home. Ft Lauderdale has more boats than any other city in Florida, and it’s also referred to as the “Venice Italy” of America, with 165 miles of inland waterways flowing right through the city. Ft. Lauderdale has a promenade and strip that runs along Oceanside Highway with beautiful beaches, luxury hotels, upscale restaurants, bars, and shops. The fishing is good too, and the water ways are full of Florida Blue Crabs, which brings us to our dish tonight.
Crabcakes with Remoulade sauce.
First we’ll start with the remoulade sauce; this needs to be chilled for a few hours before serving, so that’s why it is made first.
For the remoulade sauce, our “Mise EN Place” is
1 teaspoon of dried tarragon
2 tablespoons white wine vinegar
½ cup mayonnaise
2 dill pickles chopped and diced
1 teaspoon horseradish
1 teaspoon anchovy paste
1 tablespoon of crushed drained capers
1 tablespoon of fresh chopped parsley
2 scallions chopped and diced
1 teaspoon Dijon mustard
Pinch of Paprika, Cayenne Pepper, and black pepper,
1 tablespoon of Hot Sauce ( optional)
Add the dried tarragon to a small pot, add in the vinegar, and bring it to simmer for about a minute or two. Turn off the heat, and add it to a mixing bowl. Add in all of the other ingredients to your mixing bowl and whisk them together thoroughly. Then place the bowl into the refrigerator for two hours. The remoulade sauce needs to get really cold; you want the flavors to blend together well. Garnish the sauce with some paprika for color.
For the crab cake, our “Mise EN Place” is
1 whole egg
¼ cup mayonnaise
1 teaspoon of seafood seasoning
½ tablespoon of Worcestershire sauce
1 tablespoon Dijon mustard
½ tablespoon of fresh thyme
Pinch of parsley
1 pound of fresh Florida blue crab meat
2 oz Natalie’s lemon juice
¼ cup of panko breadcrumbs
Put one egg into a bowl, and whisk it until smooth. Add in the mayonnaise and whisk it together with the egg until smooth. Add in the seafood seasoning (Old Bay is common, but we are using a special blend made for us by our friends at Elite Spice), the Worcestershire sauce, Dijon mustard, fresh thyme, and parsley and whisk everything together. Add in the jumbo lump crab meat and gently stir everything together; you don’t want to break the jumbo lumps apart, then add the lemon juice and panko breadcrumbs, then put the bowl of crab mix into the refrigerator for at least 30 minutes.
Pre-heat your oven to 500 degrees. Using a 2” ring mold, put the crab meat mix into the ring mold and push it down with a tamper. Squeeze out any excess moisture. Spray some non-stick spray onto a non-stick pan or cake pan and put the molded crab mix onto the pan. Bake it in the oven for about eight to nine minutes.
Pour some remoulade sauce onto a plate, and then place the crab cakes onto the remoulade sauce. Garnish the crabcakes with scallions, microgreens, fresh parsley, chopped radishes, and balsamic dots, and we’re done!
And there it is! A Taste of Ft Lauderdale. Crabcakes made from jumbo lump Florida blue crabs with a homemade remoulade sauce. It’s a real treat from South Florida.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark