Rob Carson: Hi, my name is Rob Carson. I am a radio personality and I like to cook and my goal of these videos is to bring friends, families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise. I have got my buddy Chef Brian from bryanskitchen.
com and also Chef Bryans kitchen which we are standing in right now. What do you guys do here first of all? Bryan Davis: This is a 1200 square foot cooking studio, where we do corporate team building, we do catering, dinner parties, public and private classes.
Rob Carson: Alright, cool and today we are making?
Bryan Davis: Crab cakes.
Rob Carson: Crab cakes. Alright so what are the ingredients Brian?
Bryan Davis: What we are going to start is pound of lump crab meat, jumbo lump crab meat.
Rob Carson: Let me ask you for those who dont know where to get good lump crab meat, where are you going to get this? And is it already picked, is it already on show that you are going to pick it.
Bryan Davis: You can -- there are some thats already picked and cleaned. There are some thats not. You can find it at most coastal stores, Sam's Club, Cosco (ph).
Rob Carson: Okay excellent. Whats else we got here?
Bryan Davis: We have some chopped green onions, some chopped parsley, mayonnaise, Obay seasoning, dijon mustard, lemon juice and this is the secrete ingredient to my crab cakes which is Vidalia Onion Vinaigrette.
Rob Carson: Okay. But he is not going to tell you all the ingredients.
Bryan Davis: Thats right.
Rob Carson: Yes.
Bryan Davis: Basically we are going to need two bowls, a strainer and cups to hold your seasonings and a saute pans, since we are going to pan serve these Crab cakes.
Rob Carson: Lets get started.
Bryan Davis: Okay. What we are going to do, we are going to take our crab meat. Jumbo lump, we have had it sitting in a strainer to drain, to get all the excess moisture out of it and you can see that this crab meat is a nice big lump of crab. So this going to make it easy, what you want to do is kind of pick through to see if there is any cartilage or anything, shell pieces or shell fragments. Rob Carson: Or pearls. Bryan Davis: Okay but we want to try and leave the crab in the large lump. So we just lightly pick through and if you dont feel anything then we are ready to roll.
Rob Carson: Till would be golden, Right? Bryan Davis: So next we are going to make our sauce. We are going to take our mayonnaise, we are going to take our obay and dijon mustard, lemon juice.
Rob Carson: Our secret ingredient.
Bryan Davis: And the Vidalia Onion Vinaigrette. Okay.
Rob Carson: Yes. Bryan Davis: This is the bind that we are going to put in the crab.
Rob Carson: Now there is two ways you can go with crab cakes. You can make them incredibly simple with basically a little bit of egg and some bread crumbs, maybe a little salt and pepper or you can take it up a notch a little bit like Brian is doing today. Bryan Davis: You always want to taste the seasoning before you put it into the crab. If you want to alter it now it's time to do it. Once its goes in, it's in. okay? So what we are going to do next we are going to take our egg and we are going to add the egg right to directly to the crab meat. Some recipes out there you will find add the egg to the dressing, but what I find a lot of times depending on how much moisture is in the crab meat. You might not need all the dressing. This is going to be by a feel type thing. Rob Carson: For sure, for sure. You dont want to add too much sauce in it because theyll fall apart.
Bryan Davis: But we want the whole egg. Rob Carson: Okay.
Bryan Davis: So I add the egg separate just to the crab meat and then add the sauce to it. So this is why I am a big fan of using my hands. Rob Carson: Go for it.
Bryan Davis: Okay. So I get in and I get it all mixed around with my hands. It just makes it a lot easier to keep the lumps jumbo. To get in there with a spatula or a spoon, okay so we got that all nice and mixed. Rob Carson: Excellent.
Bryan Davis: Okay, so we have just added the egg to the crab meat and now we are going to take the sauce and we are just going to start slowly --Rob Carson: And youve added about half of what you have in that bowl.
Bryan Davis: About half of what I have made yet. Rob Carson: Okay, Alright.
Bryan Davis: Okay, just going to mix this together.
Rob Carson: Oh man! I can imagine this is going to be really, really flavorful.
Bryan Davis: If you want to stretch this, one thing you can do is you can break these lumps up. Okay, if you break the lumps up, you are going to be able to maybe stretch it into a few more crab cakes.
Rob Carson: Few more crab cakes. Buy more crab.
Bryan Davis: Exactly. Okay, so thats about where we want to go with that. We don't want to add anymore sauce on that.
Rob Carson: Sauce, thats about the consistency. You dont want it running. Bryan Davis: Thats about the consistency that we want.
Rob Carson: Okay. Cool.
Bryan Davis: Now we are going to add our bread crumb. At this point, this is when I start using the spatula.
Rob Carson: Okay.
Bryan Davis: Okay. So we are going to take our bread crumbs and again this is about a cup of bread crumb. I am not a fan of the crab cakes that resemble hush puppies or I like just enough bread crumbs to bind it or hold it together. Rob Carson: You want to see the crab in the finished product. Bryan Davis: Right. Yeah. I mean crab hush puppies have their place and crab fritters have their place, but crab cakes also have their place. Rob Carson: Thats right. Bryan Davis: Okay, so we are going to add little bit of the bread crumb. We are going to do it in a couple of different addition just so that we can watch it coming together.
Rob Carson: Now what kind of oil we are going to frying these in today?
Bryan Davis: We are going to frying these in a combination of clarified butter and vegetable oil. Rob Carson: Okay cool. Bryan Davis: And add little bit more bread crumb, toss that together, thats about where we are.
Rob Carson: Okay so now youve got all the bread crumbs you need in there. Youve got all your ingredients. We are ready to throw them on the stove. How big we are going to make these things? Bryan Davis: Well Ill like to make them; I do these a lot as appetizers. So I would like to them as little; little appetizer. Rob Carson: Okay a little disc, a little bit bigger than a quarter. Bryan Davis: Go that route. You can also go if you want to do you know if you like an entre, go three to four ounces. I wouldnt go much bigger than three to four ounces, just because they get a lot harder to handle when you are pan searing them.
Rob Carson: Sure absolutely.
Bryan Davis: If you make three to four ounce crab thats a nice little portion.
Rob Carson: Thats you entre, you can also serve these with the Aioli as an appetizer. Bryan Davis: Appetizer first course.
Rob Carson: Put it on some nice bib lettuce or something as a course. Bryan Davis: One of those would make a great first course, two of those make a nice entre. Rob Carson: Lovely, Alright cool. Lets head over the stove, fry these things up. So we have the crab cakes brown lightly on either side and we have done that just to add color. Cook them a little bit. The lion share to cooking is going to be in the oven. Again we use the vegetable oil and clarified butter because?
Bryan Davis: High heat point. We want high heat to brown these. We dont want the oil to be absorbed in the crab cakes. We want them to sear the crab cakes.
Rob Carson: Thats why they dont fill deep fryers with olive oil because it will catch on fire. So it has a much lower flash point. Great, so we got them looking very nicely. They are still held together. They havent fallen apart at all. It you kept them and cooked them stove top you would after while I am sure a little bit of leaking. Stuff like that.
Bryan Davis: No the biggest thing with on the stove top is there are going to get way too cooked on the outside before they are done inside. Rob Carson:Alright cool, well lets head to the oven.