Gordon Ramsay Demonstrates How To Make Crab Cakes: Extended Version | Season 1 | THE F WORD
Chef Ramsay shows us how to make some delicious crab cakes, sauteed asparagus, and creamed corn.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay Demonstrates How To Make Crab Cakes: Extended Version | Season 1 | THE F WORD
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Crab Cakes | Simple Seafood Recipe | Safeway
This holiday season, opt for a more unique dish. This Crab Cake recipe is sure wow your guests after just one bite!
INGREDIENTS
1 lb lump crab meat
3/4 cup panko bread crumbs
1 egg, beaten
1/2 cup mayonnaise
1 Tbs dijon mustard
1 Tbs fresh lemon juice
2 tsp hot sauce
1/4 tsp salt
1 1/2 tsp chopped parsley
1/4 cup canola oil
DIRECTIONS
1. In a mixing bowl, gently combine crab meat and panko. Set aside.
2. In a separate bowl, combine remaining ingredients. Gently fold sauce into crab. Cover and refrigerate for about an hour.
3. On medium, heat oil in a large skillet until simmering. Cook cakes until golden brown on each side, about three minutes.
Pro-Tips:
1. Buying canned crab meat takes the mess and fuss out of making crab cakes.
2. Serve as an appetizer or as a meal with roasted vegetables and tartar sauce.
3. Lemon wedges are the perfect garnish for crab cakes.
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Easy Imitation Crab Cakes - Gregcipes
Crab cakes are a popular food in the US, especially on the east coast. They are traditionally made with meat from the blue crab, which is found in the Chesapeake Bay. These cakes are simple and delicious, but crab meat isn't exactly simple to come by. Today I'll show you how to make this east coast favorite with something a little more accessible: surimi imitation crab.
Makes 7-8 crab cakes
Ingredients:
1 lb surimi imitation crab (this is what I used, but if you can get real crab meat use 1 lb jumbo lump crab meat)
20 saltine crackers in crumb form
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs worcestershire sauce
1/2 tsp hot sauce (you can use more if you want)
1/2 tsp white wine vinegar (you can use more or less if you want, but only really necessary if using imitation crab)
1 egg
Directions:
In a large bowl, pick through the meat to to create large flakes. Add saltine cracker crumbs to the meat. In a separate bowl, combine the mayonnaise, mustard, worcestershire sauce, hot sauce, vinegar, and egg and whisk together. combine the contents of both bowls and mix thoroughly. Pack meat into patties about 1-1 1/2 inches thick or to your liking. pack tight enough for it to hold together but be careful not to pack too tightly or the cake will be too dense. Heat oil in a pan (~1/8 inch deep oil) over medium-high. Place cakes in the hot oil, be careful not to overcrowd the pan, the cakes should not be touching. after ~3 1/2 minutes (depending on the thickness of your cakes) if the bottom has become crispy and golden brown, flip the cakes by carefully sliding your spatula under the cake while supporting it by placing your hand on top. Carefully flip the cake, guiding it with the the hand you placed on top. After another 3 minutes, if the bottom is crispy and golden brown, the cakes are done. Remove and garnish with parsley, lemon, or whatever you want. Enjoy!
Music: bensound.com
Learn How to Make the Best Crab Cakes with Master Chef Rudi Sodamin - Recipe Included
Make delicious crab cakes at home with Rudi Sodamin! Watch as Holland America Line Master Chef and Culinary Council Chairman Rudi Sodamin demonstrates how to make mouth-watering crab cakes. See recipe below:
HOLLAND AMERICA LINE CRAB CAKES RECIPE FROM CHEF RUDI SODAMIN (Serves 4)
Ingredients:
• 2 large eggs, beaten
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon Kosher salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon cilantro
• 1 tablespoon finely chopped bell pepper
• 1 teaspoon finely chopped hot chili pepper (optional)
• 1-pound lump crab meat* (see note below)
• 1/2 cup panko bread crumbs (panko bread crumbs add an airy crispiness, but regular bread crumbs will also work)
• Canola oil, for cooking
Instructions:
1. In a medium bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire, and Old Bay seasoning. Season with a dash of salt and pepper. Add finely chopped celery, parsley, cilantro, bell pepper, and chili pepper.
2. In a separate medium bowl, stir together crab meat, panko crumbs, and parsley. Fold in mayo mixture, then form into 4-6 patties.
3. In a large skillet over medium-high heat, coat sauté pan with oil and heat until shimmering. Add crab cakes and cook in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve with arugula leaves, sauce, or lemon wedges.
* What is the best crab meat to use in this recipe? Jumbo crab meat if available. This meat comes from two large muscles in the crab and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo use lump crab meat. It's usually a blend of broken jumbo pieces. Whichever crab meat you choose, don't forget to sort through the crab meat to ensure there aren’t any pieces of shell. You can also use less expensive canned crab meat – canned jumbo or lump crab meat.
Tip: Shaped patties hold up well in fridge for 1 to 2 days when covered well, then cook right before serving.
Print or save the crab cakes recipe here:
Travel update: We are currently assessing enhanced health and safety protocols in light of COVID-19 and how they may impact our future offerings. Our actual offerings may vary from what is displayed or described here. Stay updated on current Travel Advisories and health and safety protocols at hollandamerica.com.
#RudiSodamin #CrabCakes #CrabCakesRecipe #CulinaryCouncil #CruiseShipFood #Chef
How to Make Perfectly Easy Crab Cakes | The Stay At Home Chef
Perfect Crab Cakes are super easy to make. Use real lump or imitation crab and put together a gourmet crab cake in under 15 minutes. No restaurant required!
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✅Ingredients
• 1 pound lump crab meat
• 1 cup panko bread crumbs
• 1/4 mayonnaise
• 1 large egg
• 2 teaspoons mustard
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 1½ teaspoon old bay seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil for frying
• 1/4 cup sliced green onions for garnish
✅Instructions
1️⃣ 00:00:18 - Pick through crab meat and make sure there are no shells. Place into a medium-sized mixing bowl.
2️⃣ 00:00:39 - Stir in bread crumbs, mayo, egg, mustard, lemon juice, worcestershire sauce, old bay, garlic powder, and salt. Stir until ingredients are evenly distributed.
3️⃣ 00:01:15 - Take about 1/4 cup of the crab mixture and shape into a patty. Repeat with remaining crab mixture. Spread flour out onto a plate. Dip crab cake into flour on both sides to coat and gently brush off excess.
4️⃣ 00:01:55 - Pour enough oil into a large skillet to cover the bottom and heat over medium high heat. Working in batches as needed, fry crab cakes in hot oil until golden brown 3 to 5 minutes on each side, adding more oil between batches.
5️⃣ 00:02:29 - Transfer fried crab cakes to a paper towel lined plate to drain before serving hot. Garnish with green onions.
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