CRAB CAKES with Sriracha Tartar Sauce
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- čas přidán 2. 09. 2020
- In this video I dive into the five things it takes to make great crab cakes. Why? Because most of the crab cakes we've ever had are pasty, have no discernible texture, and are more filler than crab. My recipe makes crab cakes into a craveable food that pays respect to one of the most delicious sea meats. Sea meat? It's fine. It's a thing.
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INGREDIENTS:
FOR THE CRAB CAKE:
1lb crab meat (I prefer superlump)
75g or 1/3c mayo (video here: • Best Potato Salad on P... )
65g/1/2c breadcrumbs (Lorn, my wife, is GF so I'm using gluten free panko)
1 egg
25g or about 2 Tbsp dijon mustard
5g or 1/2 tsp hot sauce
3g or 1/2 tsp salt
3g or 1tsp black pepper
15g or 1 Tbsp worcestershire
10g or 2 Tbsp chives
FOR THE BREADING/SAUTEE
1 egg + splash water
extra breadcrumbs
1/4 c olive oil
2-3 Tbsp butter
FOR THE SRIRACHA TARTAR SAUCE:
Approx 175g or 3/4 c mayo
100g or 1/2 c chopped bread and butter pickles
About 1/4 red onion, rinsed well
20g or 2 Tbsp capers
10g or 2 Tbsp chopped parsley (about 1 small bunch)
40g or about 2+ Tbsp dijon
1 Tbsp or juice of 1/2 lemon
30g or 4-5 tsp sriracha
1 medium garlic clove
(be sure to taste and add more salt, lemon juice, or sriracha to taste)
FOR THE FRISEE SALAD
1/2 head of frisee, chopped
1c shaved fennel
AND SALAD DRESSING
1 Tbsp dijon
Juice of 1/2 lemon
3 Tbsp olive oil
pinch of salt to finish
*MY GEAR*
14" NONSTICK SAUTEE PAN: amzn.to/3mWF5h3 (what I use to cook almost everything)
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
MEASURING CUPS/SPOONS: amzn.to/2EYjEee
DELI CONTAINERS: amzn.to/36sY3WN
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
QUARTER SHEET PAN & RACK: amzn.to/3jqDGgx
RUBBER SPATULA: amzn.to/3nSgt9G
FINE MESH STRAINER: amzn.to/2IKyVkl
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#crabcakes #nofillerallkiller #crabcakesrecipe
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Ok, discovered your channel about a week ago and have watched a bunch of your videos. I was wondering why this channel isn't HUGE, because the quality of the videos are great, solid recipes, and humorous. Now I realize you just kicked off about 10 months ago. Homey your channel is going to be big. Keep up the great work.
Thanks for watching. I hope you're right. Cheers!
You are so right, soooo right. Ask yourself...Would I rather watch Weedi Sardini bake excellent bread and create tasty crab cakes? Or, would I rather watch 2 pasty fat Pillsbury Dough ladies on PBS stuff their faces with grilled cheese sammiches? I think we know the answer. :-)
I am obsessed with his channel
He's gotten so much for poplar over time. Brian has personally answered multiple questions on his threads on his videos. Not only is he super talented and a great teacher, he's a nice guy who really cares!
he was right
My neighbors just went crabbing up in Coos Bay and brought me 7 whole crabs. I knew I could count on you for more crabs recipes for this haul I received. Thank You!
Made these tonight for Mother’s Day for my wonderful wife.
Small thing I did different was I put the cup directly on the parchment & tapped it to get the cakes out instead of smacking them into my hand. Mine came out a bit more wet than Bri’s & this helped me keep them together more easily!
Way better looking crab cakes than baby talk Weissman’s vid. Great job chef!!
Christopher haha! I only have 1.6 million subs to go.
Weeds & Sardines you will get there I know it.
That 1-pound can of Blue Star lump crab is now $91. Crazy price! We lived on the Delmarva peninsula for 17 years and miss the Maryland crab cakes. Your recipe is the closest I have found to replicating a true MD crab cake. If only I could get my hands on true lump crab. (We live in Wisconsin now and have to be happy with Chicken of the Sea.)
Those crab cakes look delicious, but it's not a real crab cake without Old Bay!
This is one of the reasons I love living down on the beach in the Carolinas (former Chicago kid). Fresh crab meat and you seriously taste the difference of fresh lump crab and the heavily preserved crab meat that comes in the can.
One thing I love about your channel even though you're a chef even when you do something that doesn't work out you're like oh I was doing this and kind of fucked it up so don't worry about it it just totally relates to the average person. Nice👍. I consider myself a really good cook and should have been a chef wish I would have but you're very relatable and that's what makes you attractive for a lack of better words as a CZcams person showing us like a regular person how to cook these meals it's great I love it thank you
Thanks chef, now I’m craving crab cakes! Nice job!!!
OH! And these actually reheat in the oven amazingly! We put them directly on a sheet tray in a 325-350 oven for about 15 minutes and they are super crispy and delicious!
One of the best chef pundits on the net. Always easy to understand and follow. Thank you!
Great job! I would eat at your restaurant any time! Love the look of the salad, the crab cake, and the tartar sauce!
As a Baltimore native I approve of this video
Wow, thanks 🙏
Omg!
I've successfully and happily made so many of your recipes, but this is the first one that literally made my mouth water just watching the video! ❤️
Thank you Brian! I made these the other night and my family was blown away! Also the sauce was terrific, I just used a purée tool to make it less chunky! YUMMY!!!✌️❤️
You don’t know how much I love crab cakes. Must try this recipe !
I’ve been following the channel since you were still doing gardening and this is the first recipe I’ve made… It. Was. Amazing. Thank you for the great content- keep it up!
Thanks for trying Geoff! Thanks for being here!
Since I discovered your channel for the sourdough videos I’ve made the Mayo and ricotta cheese. I’ve been showing this too all of my friends that cook. I hope your channel blows up I’m never buying Mayo or ricotta from the store again.
Can’t wait to make these! And groovy tunes at the end… love that too. You’re awesome.
Made these tonight and they were fantastic! Great recipe
My wife LOVES crab cakes. She needed a special treat, pick me up meal and I made these. I'm a capable cook and generally look for concepts and don't follow recipes. This I followed your steps to the letter (mostly - i didn't measure anything in grams!) and it was not just dope, but fabulosity. She and I thank you.
I made these tonight with jumbo lump crab…these were the closest I’ve ever had to Eddie V’s crab cakes (a prime seafood restaurant) and that is high praise. Your instructions were easy to follow and I even made your remoulade, although I cheated and had a bagged herb salad. I halved your recipe but managed to make 4 smaller crab cakes; 2 each for hubby and me. This is now being added to our rotation. Thank you for the delicious recipe and best crab cakes I’ve ever had.
Pretty much spot on. The only thing off is the lack of really fresh crab. It's hard to get that just anywhere so I understand, but NO crab cake from a can will be even 10% (maybe not 5%) as good as fresh crab in a crab cake. Sad but true as the sky is blue.
We've watched your channel for quite a while now. I made these crab cakes last night and they were amazing.
Thanks for the great, helpful content Bri. Keep it up!
This is best crab cake I have ever had!! Mixed these up for an NYE app last night in no time, so delicious!!
A cool and easy alternative sauce:
1 fresh mango, 1 TBSP neutral oil, 2 TSP sambal oelek - blend and season lightly with salt and pepper
If you don’t have a fresh mango, good quality defrosted frozen mango will work just as good!
Thanks for sharing! This sounds awesome.
I would love to see you prepare a classic Maryland Crab Cake. I love your videos, you have the it factor to watch and your culinary talents combine for a delight every time.
Me encanta tu estilo ! Me encanta tu cocina , sencilla, natural y limpia. Trasmites confianza para intentar hacerlo y que nos resulte!
I once had a crab cake like this but, wait for it … added lobster meat. DELISH! Can’t wait to try these!
Keep at it! You’re one of the best cooking channels I’ve found. You’re about to blow up.
Appreciate it. I hope you're right!
Wow that's really looks awesome! Another recipe I will be trying. You have the best recipes.
Thanks Jamie.
I'm from Maryland and this is pretty much exactly how I make crabcakes. If you can get fresh crab it makes a world of difference but its super expensive. If buy canned, always go for the best one you can find...often there are different grades in the cold case. Cheaping out and getting a lesser grade is pennywise and pound foolish since crab makes up 95% of the final product. Also, using a cast iron skillet here is never a bad thing. :)
Thanks!
Most restaurants in Maryland the crabcakes are 90% crab and 10% fillers. But, in other states, it’s like 30% crab in 70% filters. Even at the high-end restaurants.
Delicious - i had 'em in Baltimore at Faidley's on Lexington Market! Classic!
Dude... Like... How are you not huge?
You are gonna blow up.
I have been watching your videos nonstop. Keep up the good work.
This looks amazing! I might change up the seasoning a bit to suit my mood, but I love the method!
It night be one note without the salad but the way you make it it's like a note coming from Celine, or Whitney...
These look amazing!
Paula Lagerstrom thanks!
Brilliant !! 👍
Bravo!!
I'd love to see Mr. Lagerstrom's take on the classic crab cake from G&M in Baltimore.
I’m from the UK and that pronunciation of Worcestershire sauce was the best thing I’ve heard in ages 😂 great vids btw
One of your better videos appreciate it
It's a rewatch binge day for me. Made a spin off of your weeknight chowder the other night and it's getting super tasty. I've been adjusting and trying out different things.
I'm feeling like meat loaf tonight and I'm excited to see how the glaze turns out. My wife usually just uses worchestershire sauce on the outside and I'm stuck needing to put ketchup on afterwards.
Living near the Chesapeake bay, there is no shortage of good crab cakes but damn did this one make me hungry and it's only like 9am.
Let's eat this thinggggg
I went to a steak house and they had a crab cake that was 100% crab meat. Best crab cake I ever had.
More crab is more fun.
Just curious, how can the crab cake be 100% crab? Would that just be eating a pile of crab meat?
Brian, I’m not sure where you live, but if you can get to MD you’ll enjoy the best crab cakes in the world! Yeah, I said it … the best. 97% lump crabmeat is the standard. If you can’t travel, order from Jimmy’s Famous Seafood in Baltimore, they’ll deliver to you!
Our cakes are very similar in construction and recipe. Mine has mayo Dijon panko a d chives and lemon zest/juice. Mix the mix as you later state and fold crab in and walk away, nice video buddy
If there's anything I'd wanna add, it's that you should be checking those cans for pieces of crab shell. Sometimes you still find little shards in there, and those aren't something you ever wanna bite into.
I actually am batting 1000 on crab shells. I’ve gotten off Scott free my whole life. #Charmed
Nothing wrong with a garlic press! Though I find a clove of garlic on the microplane grater to be my go to for dressings, etc where I want a minced clove.
Now I want a crab cake....actually I want TWO crab cakes
That’s one beautiful crab cake, never thought of finishing in the oven, I get yelled at for fish smell, yet the crab tastes like the ocean (JM Clayton crab), bummed that Whole Foods stopped selling it so had to buy directly, fortunately the pasteurization allows to keeping cans for a while.
Finding crab meat might be the hardest part of this recipe. I go to my local fish monger and get nice jumbo lump for 22 bucks a can.
Nice! I like the way you shaped and fried the cakes with that baste. But I'm going to sneak into your house and toss out your B&B pickles.
Being in the South, & with Crab being really expensive, I usually sub in Crawfish tails, which taste like a cross between Lobster, & Crab. They are also allot less expensive
Those looked so damn good.
Thanks, I hope you give them a try
Garlic press yields more of the healthful compounds from the garlic especially in raw preparations like your tartar sauce or a salad dressing.
Thanks for the tip!
My friend and I who both work in restaurants were talking about why most crab cakes are so bad. And we essentially agree with everything you are saying in this video.
Duuuuude!!!!! You forgot to gently pick through crab 🦀 to ensure NO SHELLS! 😘. Don’t miss this step as biting into the shell is a bummer bite.
Love watching you. Remind me if my fav nephews.
I’m sending your link along - but, any way to convince you to lose the bad language on the Q/A??? 😢 want to really promote you ti youth as a great example of following your passion- but can’t due to cursing. Boooo. No bueno. C’mon handsome! You are going places- tighten up for the young cooks out there. 🫡👊🏻
Can’t wIt to try your dishes Brian.
Hey Bri, If you puree a few shrimp making a 'glue" you can skip the egg and use less panko in the mix. use too much "glue" though and it can taste like shrimp....go figure.
Made these tonight. DAMN they were good, and the salad was perfect. Had to sub the egg out (ground flaxseed/hot water) and they still worked beautifully. Thanks Bman
Shana Albright so glad it worked out! Do you buy the egg free mayo from Whole Foods? That stuffs pretty deeeecent
@@BrianLagerstrom I forgot to pick it up! Turns out you can make it at home with aquafaba and avocado oil so I gave that a shot. It worked great, though honestly the WF stuff is way better.
hey buddy any binder u can suggest other than mayo? not a fan - ps great videos
Brian, what do you think about pulverizing some dried shrimp and adding that to the panko coating? Up the ante on that seafood/umami flavor?
Really enjoyed these. My sriracha is very hot (the one with the rooster) so I added a scant tsp and it was plenty. The sauce is amazing but so flavorful it can overpower the mild crab, so you don't need much. I would say the sauce is enough for 12 cakes (the recipe makes 6). With so much going on flavorwise, I didn't find the salad added much as it couldn't cut through.
I like the bitter crunch of the frizz. Thanks for watching and making.
I have a question I hope you have the time to answer but I noticed you use red onions a lot I do as well I just find them to be better than any other onion not too sweet not too tart is there a reason to use red onions most of the time? Would love an answer thank you love the channel
Great video, thank you sir!! What is the lore behind the "all day"?
Thanks Bennn. It’s what we say in restaurants as “in total”. For example, “you’ve got 3 steaks on order all day”
That looks awesome, but I might make a burger version, that way burger in one hand, beer in the other. Cheers
Oh god I have nightmares about frisée 😂
As a guy from Maryland... nicely done. Will have to try your crab cake vs typical maryland broiled crab cake i usually do.
Thanks very much! what's the move for broiled? Same deal just under a broiler?
@@BrianLagerstrom pretty much and no panko on top and bottom. though i like that move to give it some texture. some of the great places to get crab cakes here serve crab cakes that are huge. each is like you took a softball and cut in half!
@@BrianLagerstrom oh and don't forget the Old Bay!
@@steverakas3573 Yes! Yes! Yes! I wondered where is the Old Bay.
Love it. But I am team cocktail sauce or team hot sauce and old bay.
Where do you find Olvie oil?
Yummmmm!!! That’s all I said the whole video. Have you had the crab cakes at the crossing in Clayton? They make my favorite local crab cakes.
Julie Aronson I have heard they are great. Haven’t had. My friend Carey McDowell was the chef who developed them there I believe and I consulted him heavily for this video.
Brian, we have been enjoying your videos and recipes immensely. Do you have a Patreon account?
I have an account setup with KO-Fi. Link in description for most of my videos. Not sure if we were doing at the point of this vid. Much appreciate you my support
Would love to see a vid on knives/cookware, etc.. (what knifes for what cuisines, why would you own this or that..) I really want to buy a cleaver to do everything and need a reason why..
That’s a good idea
Dude. Just made these. Holy shit.
Hi Brian. I love your channel. Do you have a link to gluten free panko?
I was thinking crushed pork rinds. Great question!
Yum! Wow give me an idea to serve these? Like if I wanted to have them for a dinner party, should they be a first course since they are pricey? If you were making them a main course would you serve two per person? They look delicious thank you!
First course 1 per person would be plenty. They are an amazing starter. When Lorn and I eat them, we make them as an entrée and eat 3 each and are super super full.
@@BrianLagerstrom okay I like the way you think at 3 per person! Truly a splurge. Thanks for the reply :)
Fantastic But it's a bit expensive now. I used to buy the 'chicken of the sea' lump crab from CostCo here in the Uk for less than $10 - my brother who lives in California says the same, Now its $25 to $30 for a pound!! What a shame....
What! No Old Bay seasoning? Blasphemy! Other than that, great recipe. I never would of thought of finishing the cooking in the oven. I live in coastal NC, and can buy fresh local jumbo lump blue crabmeat for about $28/LB. Will be making these this weekend. Thanks!
Good luck!
2:37 thought you’d said “so I’m gonna grab a rubber spatula and mix this crap”
Very nice! So would baking first then finishing in the pan work? Could probably skip the freezer - though I suppose applying the breadcrumb coating might pose a challenge.
BlackBird I personally wouldn’t bake first, the pan fry and basting sets the outside.
BlackBird it will still be a great crab cake, but the texture might be a little soft.
@@BrianLagerstrom Makes sense...Thank you. And awesome content as usual BTW.
Pronouncing Worcestershire as wustersheer or woostershire might help you ☺ really good videos by the way
I just noticed - you didn’t de-shell the crab meat? There will usually be at least a few shells hidden in there somewhere. Good idea to run the meat through your hands to feel out those shells.
Wait. What’s wrong with a garlic press? Because I use that for my ginger too.
My wife...does not like crab cakes. But that's okay! More for me!
Pasley? Where can I find pasley?
Forgot the most important ingredient - Old Bay. If it’s made from blue crab, it’s gotta have Old Bay
This is the recipe I didn't know I needed. Can you overdose on crab cakes?
Haha I hope not
BRI where is the old bay?! Gotta have the old bay!
Made these today - im from baltimore as is my family and they LOVED them - best they ever had. Great job again!
Can I use a pound of "crab" surimi?
Can these be frozen?
Wow. Another amazing recipe with barely any views!
You know Bri, you'll have to re-visit those recipes when your channel blows up!
yeah, this is one of my favs on the channel that no one watched haha
2/3 of my family are mayo free (They just don't like it) any substitue suggestions?
Get a new family
The best crab cake I ever had was one my old chef made when he was on Iron Chef. The binder was actually a scallop mousse, and it had sautéed red onion, celery, and green and red bell pepper as a Little filler. Damn that was good!
Maybe it works with Tuna the same way
Hey cutie, love your work!
P.S. it's pronounced - "wu-stuh-sure" sauce. :)
Thanks!
or....Wooster-sheer. Hey, if we can just get people to pronounce route correctly, or stop using literally when they mean figuratively....we will be miles ahead. :-)
Huge fan of your work, and have learned a great deal from your channel; much to the delight of my family. But A CRAB CAKE WITH NO OLD BAY !?!??? What’s wrong with you man????
What is old bay?
You forgot the Old Bay
Those shots of the finished crab cake were… pure food porn. 😀
Why bakers just cannot cook as good as they bake and vice versa???
🤔🤔🤔🤔
Why do you always say you are preheating when you are heating?