In the Kitchen with Ken: Salmon Burgers and Spicy Crab Cakes
Salmon Burgers
2 pounds Salmon Fillets
2 eggs
1 lemon
1/2 large red bell pepper, diced
1 1/2 cups of Panko bread crumbs
Lemon Dill Sauce (McCormick)
Cucumber
Lettuce
Tomatoes
Extra virgin coconut oil
Remove salmon skin from the fillets and dice the salmon finely. In a separate bowl, mix the eggs and lemon juice well, then pour over salmon and add red bell pepper and 1 cup of Panko. Mix. If the mixture is too moist and doesnt hold together well, add the remaining panko bread crumbs as needed. This mixture should make 6 to 8 large patties. Place a spoonful of the coconut oil on the griddle on the grill and let it melt down. Add the patties and cook until desired doneness. Serve hot on a toasted bun with a layer of fresh cucumbers, lettuce, tomatoes and cover with a lemon dill sauce.
Spicy Crab Cakes
1 pound blue crab meat
1/2 large red bell pepper, diced
1/2 teaspoon white pepper
1/2 teaspoon red pepper
1 teaspoon Tony Chacheres Seasoning
1/2 teaspoon sea salt
1 teaspoon roasted red pepper
1/3 of a cup of mayonnaise
1 lime
1 lemon
2 cups Panko bread crumbs
Tartar Sauce
Cucumber
Lettuce
Tomatoes
In a mixing bowl, add the eggs, juice from the lemon and lime and the mayonnaise and mix together well. Pour over the crab meat. Add the spices, red bell pepper and 1/2 cup of the Panko. Mix well and begin forming the patties. After you have formed the patties, pour the remaining panko in a pan and lightly dredge the crab cakes in the crumbs. This mixture should make 6 medium sized patties. Place a spoonful of the coconut oil on the griddle on the grill and let it melt down. Add the patties and cook until desired doneness. Serve hot on a toasted bun with tartar sauce, fresh tomatoes, cucumbers and lettuce.
HOW TO MAKE THE PERFECT CRAB ???? CAKES/OLD SCHOOL CRAB ???? CAKES/T.G.I.F FISH SEGMENT OF THE WEEK
This is my simple recipe for crab cakes
Recipe
1# lump crab
1 cup bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1 tablespoon whorshire sauce
1 cup mayonnaise
2 ea egg white
Salt and pepper to taste
cavender greek seasoning to taste
Mix slowly all ingredients together in bowl
Place in fridge for 30 minutes (i use an ice cream scoop)
Remove from fridge and make into cakes
Dust with flour and brown in skillet with vegetable oil until golden brown
Enjoy with cocktail sauce
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How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay - where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen
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Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs) - 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)
Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper
Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your sauce by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)
how to make crab cakes
Vegan Heart of Palm Cakes (2 WAYS ) BETTER THAN CRAB CAKES!!!!
You can find the full recipe at
Vegan heart of palm cakes (aka Crab-less cakes) are one of my favorite recipes. I really enjoy the texture and the subtleness of the heart of palm, when I think back to eating a crab cake, of course the brine of the sea comes to mind, but also how dominant the sweetness of the crab meat is, then you start to get into the seasoning, which can include lemon juice, mustard, Old Bay all combined with a mayonnaise.
Our vegan version will have us starting with vegan cashew cream as our mayonnaise substitute, garbanzo bean flour as our main binder. The vegan Heart of Palm cakes are simply seasoned with kelp granules, fresh lemon juice, chopped parsley and dill, Old Bay Seasoning, and maple syrup. We then roll them in Panko and deep fried to a golden brown delicious. Crisp on the outside and creamy richness on the inside.
This is crab cake was inspired by my time cooking at a restaurant in San Fransisco named Aqua. Aqua served a crab cake that was one of the best ever, I really wanted to do it justice and recreate the dish with a few changes. Plus we have included a version of how I ate the crab cake after dinner, so make sure you watch to the end.
Cashew cream video @ 4:31:
0:00 Introduction to Vegan Crab-less cakes (aka Heart of Palm Cakes)
0:51 Vegan Hamburger Bun instruction (Part 1)
3:11 Crab-less cake instruction
7:04 Tomato Concasse instruction
9:23 Vegan Hamburger Bun instruction: forming (Part 2)
12:32 Walnut Garlic Crunch instruction
13:17 Vegan Tartar Sauce instruction
13:44 Plating Crab-less cake
14:16 Building Crab-less cake sandwich
15:23 Chef Stephen tastes both dishes and talks flavors
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What's Cooking? Open Face Crab Cake Melt
Melanie is all set to treat your taste buds with an irresistible Open-Face Crab Melt! She effortlessly combines the perfect medley of succulent crab meat and savory spices atop a toasted slice of bread.
Don't forget to hit the like button if your mouth is watering already and ???? subscribe to our channel for more exciting episodes of What's Cooking? Happy cooking! ????????????
Ingredients:
¼ cup bread crumbs (panko)
2 teaspoons old bay
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
¾ cup egg
2 tablespoons melted butter
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 pound crab meat
White toast, American cheese, lettuce, tomato, dill pickle, tarter sauce.
Preheat oven to 375*F
Grease baking sheet
1. Combine bread crumbs, old bay, baking powder, parsley, mustard powder, and pepper in small bowl. Wisk together.
2. Stir together eggs, butter, mayo, Worcestershire in separate bowl until smooth.
3. Fold in dry mixture into wet mixture until well blended.
4. Shape into ¾ inch thick crab cakes and place on baking sheet.
5. Bake in oven for 15 minutes, flip, place back in oven for 10-15 minutes or golden brown.
6. Toast one slice of white bread add American cheese on top. Garnish with lettuce, tomatoes, dill pickle and tarter sauce on the side. Place crab cake on top.
Crispy vegan crabless cakes with dill aioli
Vegan YouTuber, Lauren Toyota shows us how to make the vegan version of your favorite comfort food.