Crab Cake - Inside My Kitchen

welcome to inside my kitchen my name is tyler boudreaux I'm the Executive Chef of the Napa Valley Grill in Westwood Los Angeles today we're going to make crab cakes so let's get to the kitchen we'll get started so let's get started making the crab cake first thing we want to do is we want to start with one whole egg we're just going to crack it and put it right into a bowl a little bit of mayo it's a quarter cup of males a male for one pound of crab meat and then we're going to whisk this together break that yolk you want to whisk it together until the eggs and the mayonnaise are nice incorporated together and there should be any lumps it should be nice and smooth so you'll get a nice consistency like that and we're going to add in our teaspoon of Old Bay seasoning it's a classic for crab cakes 1/2 a tablespoon of Worcestershire sauce and a tablespoon of Dijon I'll just use my finger at this point you want to take your fresh thyme you want to end up with that with about a half a tablespoon of fresh thyme leaves you can chop it without the stems we're just going to kind of rip it off throw it in there take out any of the larger stem because those are and then I'm going to add a nice healthy pinch of parsley for flavor in color so give it a whisk put it all together so we've got our base for the crab cake and then what I'm going to do is I'm going to take a pound of crab meat I've gone through this crab meat and I've picked apart all the shells I've been really careful not to break apart the nice beautiful lump crabmeat that you paid the bigger the lump the more you pay so you want to take a lot of care when handling it all right so we're just going to put that right into the mix and then I'm going to use my spoon and I'm just going to gently toss the crab and cover it completely with our mix I'm gonna add a little bit of lemon juice and our our panko now we're gonna use a quarter cup of panko a real crab cake has as little bread as possible the whole process on the bread is to keep the crab cakes together and act as a binding agent so we're going to add those two they're going to incorporate it a little bit more and the next step is the easiest step of the process you want to take your mixture and you want to set it refrigerator for about 20 minutes and let the breadcrumbs soak up all the moisture from the base and the juice from the bread so we let the eyes of crab mix it for about 20 minutes and what's happening is that the Hangout is soaked up all the moisture it is going to help keep all our beautiful pieces of crab together in the indicate the next part we're actually going to make the crab cakes that would teach you how we do it in the restaurant this is our little friend here it's a it's a ring mold this one's about two inches and our crab cakes at the restaurant are 2 ounces so what we do is we actually you know as we put the crab kicking in the ring mold we have it onto a scale and in two ounces we stop putting crab in so but you can make them by hand the key part here is that you want to make sure that you squeeze out any of the extra moisture that might be in the mix and that will also help keep the crab together so stuff crab into the ring mold and we're actually there's a lot of places will pull bread the crab cakes and then they'll deep-fry it that's not how we do it here we actually cook them in the oven and it's super simple we take a little sizzle dish you can use a pie pan that's clean you'll make sure it has a nice clean surface no less scorching cuz that'll cost things to stick to it and then you're going to take just a little bit of oil spray nonstick spray and coat that and then make sure you get all the moisture out and then release the ring mold put it onto your single dish we're going to do soup crab cakes on our plates just be real careful you keep that neck cracking together it's the most important part to this you know you want people when they eat the crab cheeks to go oh my god there's crab in here and that's a sign that you've taken a lot of care in making up put that on there and what we do is we just take them and we throw them right into the back of the pizza oven so that it's the hottest point in the oven if you were going to do this at home I would use a 500 degree oven no fan and just let them sit back there and cook it it takes about eight minutes you don't need to put them and I will show you why in eight minutes when they're ready to go so it's been about eight minutes and the crab cakes we've done you'll know tripe cakes are done when they start to kind of brown around the top of the edges so we're going to pull now the other so you've got you know some nice conversation on the crab cake you got some nice bubbling on the top so these are actually perfect so we're going to set these here we're going to our plate together we serve the crab cakes with a with a remoulade sauce so it's basically our tartar sauce a little bit give some spice some chunk papers and we used dill pickle instead of sweet relish that's the big difference for us so I'm going to take the roll-on just put it right in the middle of the plate we garner some plate with some fresh orange segments you don't have to I just like because it adds some color to the plate and now we're going to take the krakix off we use a fish spatula it's designed for handling pieces of fish and crab cakes things are very delicate and tend to fall apart it's got a sharp side to it a little bit nicer than your run-of-the-mill spatula so we're just going to take their spatula and we're going to flip these over and there's your perfect presentation side this is what you don't really have to flip the crab cakes with they're up it on the oven because that bottom size sitting on this little sizzle dish or on your pie tin in your oven it's going to caramelize the tops of these perfectly so that you have the most beautiful presentation side on the bottom it ready to go for it then we're gonna garnish with a little bit of microgreens I'm actually starting to see these so sold in grocery stores now so they're usually in the produce section I love lemons one of my favorite flavor so we're just going to add a little bit of lemon juice to the microgreens little bit of salt little bit of pepper a little bit of olive oil just to give us some Sheen toss it be very delicate with these we're going to put them right on top clean up our plate a little bit and there for your perfect Maryland style crab cakes thanks for watching this episode of inside my kitchen my name is tyler boudreaux the executive chef at the Napa Valley Grill in Westwood Los Angeles I hope you guys really understand how easy it is to make great crab cakes and we hope to see you here soon

Channel: WatchInsideMyKitchen

Views: 556,670

Keywords: napa valley grille, crab cake, easy crab cake recipes, healthy crab cake recipe, crab cake recipe, best crab cake recipe, maryland crab cakes, best crab cakes, crab cakes recipes, how to cook crab cakes, sauce for crab cakes, inside my kitchen, los angeles, famous chefs, cooking tips, westwood, Chef (Profession), Cook (profession), Sauce (Ingredient), Food, Inside, Kitchen, Cooking, Recipe

Id: Js0psNter2o

Length: 9min 12sec (552 seconds)

Published: Mon Nov 26 2012