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YOU CAN CLICK ON THE RHODE SHOW.
PROVIDENCE.COM.
CHEF RYAN FROM CAFE IS HERE TO
MAKE MINI PANCAKES.
LET'S TALK ABOUT THIS RECIPE.
WHY MINI CRAB CAKES?
HOW MANY ON A PLATTER?
ORDER.
I THOUGHT I WOULD DO THE MINI
CRAB CAKES BECAUSE THE HOLIDAY
IS COMING UP.
GOOD APPETIZER TO PREPARE IF YOU
ARE HAVING COMPANY OVER.
IT IS A NICE WAY TO SHOW OFF
WITH SIMPLE RECIPE.
WE LIKE THAT.
SIMPLE, EASY, LET'S GET RIGHT
WHAT DO WE NEED?
OKAY.
WE HAVE POUND OF MARYLAND JUMBO
CRAB.
PLANKO BREAD CRUMBS.
MAYONNAISE, DIJON MUSTARD.
WE HAVE OLD BAY SEASONING, CAJUN
SEASONING, SAUL, TABASCO, FRESH
SQUEEZED LEMON JUICE.
MINUTE CELERY.
CHOPPED PARSLEY AND EXTRA PLANKO
BREAD FROM THIS.
WHERE WE SAUTE.
PREP TIME, WHAT DO WE NEED TO
KNOW ABOUT THIS?
IS IT QUICK?
MAKE IT AND THROW RANDOM IN?
VERY QUICK.
YOU CAN, AS SOON AS YOU HAVE
YOUR INGREDIENTS LINED UP, YOU
CAN BE DONE AND GETTING READY TO
SERVE THEM IN UNDER 10 MINUTES.
GREAT.
ACTUALLY, WE HAVE A SIMPLE, EASY
RECIPE.
NICE HOR D'OEURVE FOR A HOLIDAY
PARTY COMING UP.
KITCHEN THIS MORNING.
A GIFT FROM CAFE, ONE OF THE
REST RANTS IN CITY OF
PROVIDENCE, AROUND FOR A WHILE,
EVERYONE KNOWS.
CORRECT?
CORRECT.
WE WILL SHOW EVERYONE, MIX IN
WITH THIS.
YES, WE HAVE, AT THE RESTAURANT,
A FEW DIFFERENT CONDIMENTS.
FIRST THE CREOLE MUSTARD SAUCE.
A LITTLE WHOLE GRAIN MUSTARD
WITH MAYONNAISE.
GHERKINS AND MORE.
WE HAVE A PICKLED WATERMELON
RINE WHICH IS JUST PICKED
LIGHTLY WITH APPLE CIDER
VINEGAR.
LEMON ZEAL.
THEN WE HAVE A PRESERVED HONEY
CRISP APPLE AND RAISIN SALSA.
LAST BUT NOT LEAST, A GRILLED
CORN SALSA WITH A SMOKED PAPRIKA
CHEESE.
AS THE CHEF AT THE
RESTAURANT, YOU ARE MAKING MINI
CRAB CAKES, WHAT IS PHILOSOPHY
ABOUT, YOU HAVE THIS, YOU DON'T
WANT TO TAKE AWAY THE FLAVOR OF
THE ACTUAL CRAB CAKE.
YOU WANT MORE OR LESS ADD TO IT.
WELL, IT IS ABOUT VARYING
FLAVORS.
IN THE RESTAURANT BUSINESS, YOU
THINGS.
LAYER THE FLAVORS AND LAYER --
EXCUSE ME.
A NICE CRISP CRAB CAKE AND
SOMETHING TO OFFSET THAT WHETHER
IT IS A VERY SOFT SALSA OR
SMOOTH MAYONNAISE-BASED SAUCE.
IT IS ALL ABOUT SHOWING THAT
DIFFERENCE BETWEEN THE TWO.
THAT YOU HAVE THAT FULL FEELING
ON THE PALETTE.
OKAY.
AND WE HAVE THAT HERE WITH
ALL FOUR OF THESE.
DIFFERENT STUFF, WE WILL ADD
CRAB CAKES.
COOKING AND MIX IT UP.
BACK AT
BACK AT THE RHODE SHOW, WE
ARE MAKING MINI CRAB CAKES.
WHAT WILL WE DO NEXT?
ALL OF THE INGREEDENTS WE
WENT THROUGH EARLIER, WE WILL
MAKE THOSE IN BULK.
GIVE ME A HAND, I APPRECIATE IT.
HERE?
CRAB.
WE ARE GOING TO ADD THREE
QUARTERS OF A CUP OF PLANKO
BREAD CRUMBS.
OKAY.
GOT IT.
THREE QUARTERS CUP AS WELL.
WE ARE GOIN TO HAVE THAT TO
HOLD IT TOGETHER.
THE LIGHT HAINESE.
JUST CHECKING.
WE DON'T MESS AROUND
WE'LL ADD DIJON MUSTARD.
ALL RIGHT.
A LITTLE PINCH OF PARSLEY
TWO TABLESPOONS OF MINT OF
SELLERY.
GIVE US A CRUNCH.
VERY NICE.
GO AHEAD AND GIVE HALF OF
THERE.
OKAY.
YOU KNOW, THIS IS JUST A FEW
INGREDIENTS.
MUCH FROM THAT CRAB.
RIGHT.
YOU STILL WANT TO GET BIG CLUMP
OF CRAB AND STILL WANT TO HAVE
THAT DELICIOUS FRESH CRAB
FLAVOR.
WE WILL SEASON IT UP.
OLD BAY SEASONING
IT.
OKAY.
SPICY?
THIS IS OWN PREFERENCE.
WE WILL GENTLY FOLD THESE.
THEN TOOK OVER.
YOU DON'T WANT TO BREAK UP THE
CRAB THAT MUCH BUT MEATY PIECES.
SOMETHING SPECIAL.
DON'T DO THAT.
JUST GETTING THE INGREDIENTS AND
EVERYTHING CODED.
RIGHT.
HOLIDAY SEASON AND WHAT IS GOING
ON AT THE RESTAURANT?
IN THE HOLIDAYS.
WE DO A LOT OF HOLIDAY PARTIES.
AS WELL AS THE FAMILIES COMING
INTO TOWN CELEBRATING TOGETHER.
WE ARE DOING SOME GIFT
CERTIFICATE PROMOTIONS, IF YOU
MORE ABOUT THOSE.
FACEBOOK.
THAT IS WHAT WE ARE GOING FOR
HERE, AS FAR AS THE CRAB CAKES.
YES.
AND THEN, WHAT YOU WANT TO DO,
GET YOUR SAUTE PAN NICE AND HOT.
WHILE YOU SHAPE THEM.
TAKE YOUR SPOON, YOU CAN DO THIS
BARE HANDED, TOO.
I WON'T DO THAT RIGHT NOW.
AROUND.
LEAVE THEM FREE FORM.
WE WILL ROLL THEM AROUND.
OKAY.
IF YOU WANT TO DO THIS WITH A
CREAM SCOOP.
ICE CREAM.
RIGHT.
WHICH I HAVE OVER HERE.
OKAY.
A LITTLE BIT OF OIL IN THE
PAN.
A LITTLE BIT OF CANOLA OIL.
YES.
FOR?
THEY NEED MUCH?
THEY SEEM TINY.
SEEMS LIKE IT GOES QUICK.
IT GOES PRETTY QUICKLY.
CAN YOU DO IT AT HOME, IF YOU
PARTY.
GREAT.
THESE ARE ALL OF THE
DIFFERENT SAUCES HERE YOU CAN
PAIR IT WITH?
PLATE IT UP?
WE HAVE TO SHOW THIS FINISHED
PRODUCT.
WHEN YOU TALK ABOUT THIS MIX,
THAT SAYS IT ALL RIGHT THERE.
YES.
DIFFERENT ELEMENTS GOING ON.
DIFFERENT COMPONENTS WE HAVE
A CREOLE MUSTARD SAUCE AND
ACIDIC FRONT.
WE HAD A PRESERVED APPLE, HONEY
RIS.APPLE AND RAISIN SALSA.
IT IS A NICE FALL FLAVOR.
THEN WE HAVE ROAD CORN SALSA
PAPRIKA.
VERY GOOD.
I MEAN, IF YOU WANT THIS
RECIPE AT HOME, FINISHED