Tip:
Highlight text to annotate it
X
On behalf of Expert Village my name is Andrea Spano and I'm going to show you how to make
crab cakes from my new book Not Just Desserts. Now this sauce is started with just butter
I don't put any oil in it because we/I like to use butter because it blends better with
the crab meat and all the ingredients and what I fry the crab cakes in. So I preheated
the pan, I melted a pack a pack in a half of butter in it not to much because I really
want the whole sauce to come together and I don't want it to break if you add to much
of the butter it is going to break the sauce. I add my butter in, I'm going to sauteed my
garlic, scallions and as you can see again how important it is to have ingredients all
ready cut up on hand ready to put in at the moment so you are not wasting a lot of time,
you are not take a chance of burning your garlic or reining the receipt and having to
start over again because lets face it the ingredients are very expensive sometimes.