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All right we are back to show you the final preparation procedure for the crab cakes from
scratch. We've got all our ingredients in our mixing bowl here along with the plain
bread crumbs, the egg, all the vegetables, the herbs and this and that, that you saw
in the previous video. So what I am going to do is just take some of these out and I
want to form these into some cakes. What you want to think about is the cooking procedure
that you are going to use. I like to sear these on a non-stick Teflon saute pan on the
stove top and just use some clarified butter. So I want to make these kind of thin so that
the cook time will be short and I get a nice good hot sear; so it's a nice good golden
brown color on both sides. Sometimes when you fry these the mistake that a lot of people
make is if they fry it in a deep fryer, the oil is not hot enough so they sit in the oil
too long and they take in a lot of oil because of the bread crumbs that are in these. They
just really turn out kind of bad as far as that goes. So we want to use a high heat with
some clarified butter, just a thin layer in a non-stick Teflon saute pan and do a quick
sear on these. What I have here is a Japanese style bread crumbs called Panko bread crumbs
and you can get these in the grocery store. So I am just going to do a final breading
on this guy, just a light pat if you will. I'm going to get around the edges there and
pat those down. I'm going to leave it just like that and I've got some parchment paper
here and what I am going to do is set those in the refrigerator and let those sit for
about 15 to 20 minutes and let them firm up a little bit. By that time, my clarified butter
in my pan will be nice and hot and ready to cook them. I'm going to take them from a cold
environment to a really hot one.