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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. Okay as you can see the garlic is starting
to brown, I like to swirl it around a little bit it evenly distributes the heat in the
pan so everything browns altogether and you get more consistency in our flavors and how
they develop with the other ingredients. Now as pay very particular attention to the garlic
I don't want it to brown because it does create a more bitter flavor to you ingredients you
really want to avoid that. Now my next step when I add the cherry to it which is the cream
cherry it is actually going to stop the cooking process so I can wait until the garlic is
fairly brown. I like to do things by eye because I have done this receipt so much that I know
that. I don't like to make this to brown because it is going to add a brown color to my sauce
so I see right here that it is perfect where I want it. I'm going to add my cream cherry,
we are going to cook that off.