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All right we are back to continue on with the made from scratch crab cake recipe and
we've got 1 pound of regular crab meat. We've thrown in our fresh chopped herbs which consisted
of basil, thyme and dill and we've got some green onions in there, scallions if you will.
You soak those in some white wine vinegar as well as some lime juice to take some of
the pungent aroma off of those and I strain the juice off and threw in the scallions.
I folded in about a quarter cup of mayonnaise and this is about the consistency that we
are looking at right now. So what you want to do at this point is just kind of taste
for seasoning as far as that goes and I have done that. So I've got some fresh ground sea
salt and I am just going to grind that kind of fine over the top of this and mix that
in just a little bit further. Now that I've got some wet ingredients in there which is
just the mayonnaise it is real nice and moist now. I am going to go ahead and put in a whole
egg, drop that in there and get rid of the shell. I am just going to kind of fold this
in with my fingers and scramble if you will. Again, taste this before the egg goes in of
course and then taste for the seasoning. The crab cake recipes all across the nation will
run the gambit. So depending on what you want to throw in there. The biggest trick is just
to use good ratios to wet to dry ingredients; the egg, mayonnaise and the dry being the
bread crumbs. So you still have a nice rich flavorful crab cake that actually has crab
meat that you can see in it and they are not just biting into a bready crab cake with just
a little bit of crab meat That's the main complaint that I hear from people from restaurants
and things like that. So I've got that egg nice and beaten if you will. So at this point
I am going to go ahead and throw in the first half of my dry bread crumbs which was 2 tablespoons
worth and fold this in. You can throw a shot of Tabasco in there before you throw in the
egg and bread crumbs. That would work too and make them a little Cajun if you want.
So again these recipes run the gambit and I've had some great ones. As long as you are
using fresh crab meat that is not pasteurized, I will eat whatever you got. I love crab cakes.
So this is a pretty good consistency with regards to the bread crumbs and the egg mixture
that is in there. So I am just going to kind of mold it into a little bit of a cake and
just take a look. You can see crab meat in there when you break it open. It's not too
bready, it's nice and moist. I'll probably just dust this with just a little bit more
of those bread crumbs. I'll do that right now for you; just a dust. Just a little bit
more and that will be that. So I am going to go ahead and finish folding these and then
I am going to form these into patties on the next video and come back. I am going to finish
breading these in a light Panko crumb, which is a Japanese bread crumb and we will let
those sit in the refrigerator and we'll show you that process.