How To make Blue Crab Cakes with Cayenne Mayonnaise
1 Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1 Egg
1 tb Dijon mustard
3/4 c Mayonnaise
2 Lemons, juiced
1/2 ts Salt
1/2 ts Pepper
4 1/2 oz Carr's Water Biscuits
- ground 1 lb Blue Crab meat
4 tb Butter (or as needed)
CAYENNE MAYONNAISE:
1 Red bell pepper, roasted
- peeled and seeded 2 Egg yolks
1 tb White wine vinegar
1 Lemon, juiced
1 1/2 ts Capers
6 Garlic cloves
8 Anchovy fillets
1 1/2 ts Cayenne pepper
1 c Salad oil
Salt (to taste) In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Saut
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Maryland Crab Cakes with Spicy aioli Sauce in the Air fryer
Jumbo lump crab cake
Must try jumbo lump crab cakes from @asiliglamcooks
For crab cakes
8oz of jumbo lump crab
½ cup mayonnaise
2 tsp old bay seasoning
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 egg
1 sleeve of ritz crackers, crushed
Panko breadcrumbs to top
For Remoulade
⅓ cup mayonnaise
1 tbsp ketchup
1 tsp dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
Salt to taste
Freshly chopped chives
For crab cakes
Heat oven to 450 degrees
In a bowl, combine, mayonnaise, old bay, dijon mustard, Worcestershire sauce, and egg
Mix well until fully combined then add jumbo lump crab meat
Gently fold the mixture with the crab meat ensuring not to break up the meat
Next add crumbled ritz crackers and fold to combine
Divide mixture into 3 large crab cakes and place on a baking tray
Sprinkle with panko breadcrumbs on top and season with more old bay
Spray the top of the crab cakes with cooking spray and bake at 450 for 12-15 minutes or until crab cakes are firm to the touch and golden on top
For Remoulade
While crab cakes cook make remoulade sauce
In a bowl combine mayo, ketchup, dijon, lemon juice, Worcestershire sauce, cayenne pepper, salt and chives
Mix well until combine and keep cool until crab cakes are finished
Serve warm with lots of sauce and enjoy!
#crab #crabcakes #jumbumpcrabcake
In The Kitchen: Crab Cakes with Chipotle Mayo
Today in the Rhode Show kitchen we're making Crab Cakes with Chipotle Mayo with Chef Dean Dassler from Twin River.
CAJUN CRAB CAKES W/ CHIPOTLE AOILI Recipe + Tasting | #ChefMaal
*CrabCakes* *Season your own way*
1 Qt or Pint Lump crabmeat
1 cup - mayo
2 oz- Worcestershire sauce
2 oz - lemon Juice
3 whole eggs
Mix mayo, eggs, lemon juice & worchestershire all together. Fold in lump crab meat with a spatula! Fold for 1 min. Don’t overly fold or you will destroy crab lump meat
*Chipotle Aioli*
1 Cup Mayonnaise
2 Tbs Chopped Chives
2 Tsp Lime Juice & Minced Garlic
1 Tsp Chipotle Hot Sauce
Salt N Pepper to taste
Crab Cake Tacos w/ Old Bay Lime Crema
Chef Frank puts everyone’s favorite meal on a tortilla. Step by step chef Frank shows you how to make Maryland style crab cakes on a tortilla with old Bay lime Crema.
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/3 cup plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
6 medium sized flour tortillas
1/2 cup sour cream
1 tsp Fresh lime juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp old bay
Zest from 1/2 lime
Crab Mix
Combine mayo, 1FRESH lemon juice.
Worcestershire sauce, egg, yellow mustard, and Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1/2 cup of crab mix, add enough mix to form into ball, but NOT 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 400 for 12-15 minutes.
Old Bay Lime Crema
Combine sour cream, lime juice and zest, garlic powder, salt and old bay,
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
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