BEST EVER Crab Cakes: Restaurant Style
My favorite way to make #crabcakes ! Hope you enjoy them as much as I do.
CRAB CAKE RECIPE:
2 tablespoons Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1/4 cup Finely Diced Celery [from one stalk]
3 tablespoons Finely Chopped Fresh Parsley
2 large eggs
1 pound Lump Crab Meat [real crab]
1/2 cup Panko Breadcrumbs
canola, veg, grapeseed, or avocado oil, for cooking
DIRECTIONS:
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Taste and adjust seasoning if needed. With a rubber spatula, add in large eggs and crab meat gently (check the meat for any hard cartilage) and Panko breadcrumbs. Gently fold the mixture together until just combined. [Don't mix with fork or it will shred crab meat apart]. Shape crab cakes (with ice cream scoop or measuring cup of even size) and place on lined baking sheet. Cover and refrigerate for at least 30 minutes-1 hour.
In a large nonstick pan, heat oil to medium-high heat. Place the crab cakes in skillet and cook until golden brown, 3 to 4 minutes per side. Serve with remoulade, tartar sauce, or fresh lemon juice. or a squeeze of lemon.
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Crab Cakes!
Merch:
3 T mayo, 3 T mayo, ¾ t dijon mustard, ¾ t seafood seasoning, ½ t worcestershire sauce, 1 ½ eggs, salt, ¼ t cayenne pepper, 12 saltines, 1 ½ pounds crabmeat, ½ C bread crumbs, 4 T butter
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Crab Cakes
#shorts #crab #seafood #cake
The Ultimate Crab Cakes Recipe for Beginners
The Ultimate Crab Cakes Recipe for Beginners - Looking for some delicious Crab Cakes? Check these out!
@chilaufoods
Chilau Foods Welcome Kit-
Ingredients:
2 lbs. Lump Crab Meat
1 3/4 cup Panko Bread Crumbs
1/4 cup minced Parsley,
1/2 cup Mayo
2 large Eggs
1/4 cup Chilau Boil Bomb-
2 tbsp Butter
1 tsp Chilau Garlic Pepper-
1 Tsp Lemon Juice
Remoulade:
1 Cup Mayo
1 Cup Chilau Boil Bomb-
1/4 Cup Yellow Mustard
1 Tsp Horseradish
OR
Remoulade:
1 cup Mayo
2 Tbsp Creole Mustard
1 tsp Pickle Juice
1 Clove Garlic
2 tsp Creole Kick
1 tsp Hot Sauce
1 tsp Salt
@SpicyCEO @Chilau Foods
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Gordon Ramsay's Crab Cake Discover the Secret Behind Recipe!
Gordon Ramsay's Crab Cake is a recipe that combines elegance and simplicity. This dish is a testament to Ramsay's expertise in creating sophisticated and approachable flavors. These crab cakes are packed with fresh, tender crab meat and a blend of seasonings that enhance their natural sweetness, perfect for a special occasion or a fancy dinner. You can replicate a signature dish from one of the world's most renowned chefs, bringing a touch of Gordon Ramsay's kitchen magic to your table.
Ingredients:
2 lb. crabmeat 1 lb. Lump and 1lb. backfin crabmeat blend
2 Cloves of garlic, finely chopped
1 shallot, finely chopped
3 Tbsp. butter, unsalted
2 Tbsp. Old Bay seasoning
½ c. panko breadcrumbs
3 tbsp. Chives, chopped
½ tsp. Tabasco sauce
6 tbsp. mayonnaise
1½ lemons Zested
½ tsp. Salt to your taste
½ tsp. black pepper to your taste
2 oz. oil for cooking
For Creamed Corn
4 ears fresh corn, cut from the cob or 1 lb. frozen corn
3 tbsp. yellow onion, diced small
3 tbsp. unsalted butter
½ cup heavy cream
½ tsp. Salt to your taste
½ tsp. Black pepper to your taste
For the Asparagus
Kosher salt
1 lb. Asparagus
Extra-virgin olive oil
2 garlic cloves, smashed
¼ tsp. Salt to your taste
¼ tsp. black pepper to your taste
Pinch crushed red pepper flakes
Directions:
00:00 Shape and set the crab cake in the fridge overnight to retain its form during the breading process.
00:11 Lightly Season, flour, and egg wash the crab cake before adding breadcrumbs for a crispy crust.
00:38 Season the crab cake between layers and fry until golden, adding butter for extra flavor and color.
01:07 Baste with butter while frying, then bake to achieve a crisp exterior and warm center.
01:22 For creamed corn, sweat onions with salt, pepper, and garlic before adding corn and cream.
02:32 Sauté asparagus instead of boiling; toast dry, then add olive oil to blister the skin.
03:02 After cooking, top asparagus with grated Parmesan, lemon zest, and butter for added flavor.
03:17 Garnish the creamed corn with finely sliced scallions to enhance the taste and presentation.
03:44 Plate the dish by layering creamed corn, asparagus, and crab cake, finishing with olive oil and a squeeze of lemon juice for a tangy dressing.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#GordonRamsay #CrabCakeRecipe #CookingSecrets #GourmetCooking #LearnFromTheBest #HomeCooking #RecipeReveal #FoodLovers #CulinarySkills #Masterchef
Maryland Style Lump Crab Cakes
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 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 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE