My World Famous No Filler Crab Cake Recipe

oh hey how are you Joey Contino here and for many many years I've been making my world famous crab cakes and finally I'm letting you guys in on the recipe and the secret behind it before we get started make sure you subscribe you turn on notifications and you give this video a thumbs up and a special thank you to my patrons on patreon.com it's because of them we actually make fun videos like this and actually one of them suggested this video and that's why we're doing it if you want to support this Channel and have your name at the end of the video all you have to do is click the links in the description below anyway let's get started it's no secret that the number one food option that people choose to eat when down the shore is a crab cake why because well you're at the shore you can get blue claws right here fresh out of the bay there's so many amazing restaurants down here that make it but they all make it a little bit different if you're like me though you really don't like any filler whatsoever in your crab cakes you want as much crab as possible and every single restaurant they make it a little bit different but today I'm going to share with you how I make mine which has very little filler inside of it now it's really easy to make you can really mix these things within 15 minutes and get them in an oven so let's say you're busy you're really gonna get moving you want to impress your guests you can make these in a full size crab cakes crab balls or I make this into crab dip that's another video for another time but that is also really really good so anyway let me show you the ingredients to get things started you're going to need one large egg after that two lemons one one to squeeze into the crab cakes and one for a decoration later on after that is mayonnaise 1 4 cup but I suggest not using the fat free one it tastes completely different after that one tablespoon of freshly chopped parsley Acme didn't have that so if you're gonna use dry do two teaspoons next yellow mustard two teaspoons sometimes people say do DeJean I like yellow mustard better one tablespoon of Old Bay you can change it up to add more or less if you like obey or not then one pound of fresh crab meat which we got canned because I don't have time to de-shell all those blue crabs to get one pound and lastly only two-thirds of a cup of panko use this breadcrumb versus Italian because it's a lot fluffier and a color is better when you put it in the oven let's get rolling first we're gonna crack an egg into this bowl you can use any Bowl you kind of want I know I'm making a mess outside my wife's gonna kill me it's why I'm out here then you're gonna use 1 4 cup of mayonnaise plop it right in here's your lemon I'm going to squeeze an entire half in here for now I'll use the other half as soon as I take it out of the oven remember this is roughly about a teaspoon but I'm just using a whole half you can measure it any way you want to measure it and of course I've got a seed in there how to take it out get your two teaspoons of parsley once again I suggest going with fresh but Acme you didn't help me out here add in your mustard just like everything else do everything to taste well now that you have the egg in there not a good idea but still I added in two and then the Old Bay it just kind of went in there I had a lot in there this is over a tablespoon because I know that we love it now it's time to mix things up but honestly it's simple just grab a fork whisk it together until you get this kind of nice texture it's kind of yellowy kind of ready it's got the parsley in it and honestly you don't want this to be too wet or too dry if it's too dry once you add in the Panko and the crab meat it's not going to stay together and you don't want it too wet because then it's going to just keep flowing out so this is the consistency you want now it's time to add in the panko once again two-thirds of a cup I didn't have that as a measurement so I have a half cup here and then I'm just kind of adding in a little bit and then a little bit more with the crab meat when you mix it in don't mix it too hard you got lump crab meat for a reason and if you mix it too hard it's going to rip all the crab apart so I'm just gonna move it very quickly together and instead of using a fork I actually suggest using your hands mostly because you're not going to rip the crab apart and you have to use your hands later anyway so you're better off just mixing it together now putting it into a form and then putting it on your plate this is what it's going to look like once it's done and it looks plump and beautiful now it's time to smoosh it down into shape I suggest getting a half cup Circle and then pushing it down and then flipping it right onto its plate I suggest using a spoon and scooping it in but you can also do it with your hands actually just washed my hands so I was like you know what I'm gonna go ahead and use the spoon you're going to press it down as much as possible because you're trying to get that shape and as you could tell it's forming perfectly it's not wet it's not dry once you have this in here you're going to then kind of use gravity flip it upside down and kind of just smash it down so you tap it like this or I like to just hit it on the tray until it comes out there you go and you get A Perfect Circle continue doing this for eight different crab cakes for this recipe I'm going with eight you can do this for six which they would be a little bit bigger but at the end of the day this is what they look like and now they're ready for the oven what do you think right I know some of them are a little small in some areas and some of them are bigger is because I realized they actually had extra crab meat but now it's time to go upstairs and put it in the oven which by the way the Sun is setting as I'm making these crab cakes what an amazing view right this is the North Wildwood sunset it is gorgeous out anyway let's get inside when it comes to cooking you're going to preheat your oven to 450 and you're gonna put them inside for roughly about 12 to 14 minutes you'll get nice and brown on top that's when you know they're done while we're waiting for the oven to preheat let's look at these crab cakes really the only reason why you need fillers so that it gets some kind of color when you put in the oven and oh look at this it just preheated right now so uh let's get them yeah this one's like a monster one it's been so tiny compared to this one but uh let's put this in for about before like 14 minutes you honestly just need the panko just to get it some color while it's in there you need the egg to keep it together um realistically could you just do no Panko and an egg yeah but it's not really going to stick together you could probably make get some like soda crackers crumble them up and put them in there but to me this is the best way of doing it anyway it's uh pretty much eight o'clock now so 14 minutes take them out and see how they look we are 12 minutes into it so let's take a look it's kind of hard doing this one-handed but uh yeah they look good so far I'm gonna keep them in another few minutes and if you want that perfect brown on top I'll put it on broil for just like three four minutes which I just did right now just put it on and um and this light doesn't really work too well but you can see it's doing a little a little brown Jules gonna pull them out for us it should be nice and brown on top well look at that you'll need two hands foreign that looks good enough to eat once they come out you have to let them sit for about three to five minutes just to cool down you don't want them stuck to the bottom of it while that's happening add a little bit more lemon to it I told you use a lemon oh two of them through the whole thing so we can just drizzle along here a drizzle this one's got a seat I gotta take out there we go and everyone else gets their own lemons too that's why you need two it's over here cut them into wedges and now we're going to Plate them we're plating them with garlic mashed potatoes we've got Old Bay shrimp and then coins so right now we're just gonna put two on each plate and then everyone else can put their own fixings on there my wife gets the biggest one that one and this one right here enough room for Mashers and shrimp and uh I'm gonna start divvying out to everyone else and this is the end product two crab cakes barely any filler in it we got some shrimp garlic mashed potatoes and corn what do you guys think do you want some let me know do you guys want to make these crab cakes I'll put the recipe in the description of this video and I want to thank you for joining me if you do make these send me a picture honestly because this is one of my favorite things I mean just look how good that looks and obviously if you want to make 16 of them you double the recipe I probably should have had an extra maybe half pound just to make his own more plumper because I'm a little bit smaller but you know once again if you make them send me a picture and I want to thank you for joining me if you haven't done so yet please subscribe turn on notifications and give this video a thumbs up and um I would go to the beach right now but I want to eat this first anyway I'll see you later bye

Channel: Wildwood Video Archive

Views: 49,327

Keywords: Wildwood, Wildwood New Jersey, Wildwood NJ, North Wildwood, Wildwood Boardwalk Hours, New Jersey Boardwalk, Wildwood Exploring, Wildwood To Do, Wildwood Events, Wildwood activities, Wildwood Beach, Crab Cake recipe, Best Crab Cake, How to make Crab Cakes, Crab Cake cooking tutorial, Delicious Crab Cake, Homemade Crab Cake, Easy Crab Cake recipe, Crab Cake ingredients, Crab Cake cooking tips, Crab Cake step-by-step., No Filler Crab Cake Recipe, No Filler Crab Cake

Id: oZBQ2npDNm4

Length: 9min 48sec (588 seconds)

Published: Thu Aug 24 2023