Mixing the Crab Cakes

    Published: 06-16-2009
    Views: 17,976
    Chef Raymond Steiger owner of Euro Bistro demonstrates how to mix the ingredients for crab cakes.

    Hi, my name is Raymond Steiger and today we are going to make the Crab Cake. Here are the ingredients we are going to use. Two spoons, large tablespoons of mayonnaise, a little pinch of old bay seasoning, a little bit of dejon mustard, like maybe half teaspoon, half tablespoon of chopped parsley, one whole egg, a little bit of Worcestershire sauce, like maybe a half teaspoon, one tablespoon of white breadcrumbs, and two tablespoons of diced white toast, to make the crab cake a little bit firm so they bind together, and we mix all the ingredients in, for, the mixture then later on which just fold in the crabmeat so we don't break up all the crabmeat.

    So we just mix all the ingredients together, so then on the end we just have to fold in the crabmeat and shape them. Now, we put a little bit of lemon in, and now you just add one pound of crabmeat and just fold it in, but don't mix it too much so doesn't break up all the crabmeat. So either one you can use, what we use here, we use Backfin and Lump Crab Meat, usually we mix it half, half, so you get a nice textual format. These one you can make before, and just add a little bit more breadcrumbs, and then you just put it into the refrigerator for one day. So, anytime if you want to cook it, all we can take it out, shape it, and put that in the skillet and cook it, or bake it off in the oven, okay? Now, that's the crab mixture already, so now we are going to shape it, and cook it off in a pan.

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