BACK

can crab recipe

Best Crab for your Crab RecipeCamera Girl here with myfoodchannel.com and today  we're going to talk

Chef Buck

Updated on Jan 18,2023

Best Crab for your Crab Recipe

Camera Girl here with myfoodchannel.com and today  we're going to talk about what you need to know  ,when you go to the grocery store to buy crab  meat there's a lot of choices i'm just going  ,to show you what i experienced this week when i  just went to go pick up some crab for crab cakes  ,now i'm just going to talk about two kinds of  crab i'm going to talk about what they'd call  ,pasteurized refrigerated crab and i'm going to  talk about canned crab the refrigerator crab we  ,find in our the seafood section of our grocery  store and the can crab we find with oysters tuna  ,so let's jump right in now this is some jumbo  lump crab meat and generally if when you're  ,buying pasteurized refrigerated crab meat you can  get a little look to see how big the pieces are  ,and we're going to open up everything in a while  this is what chuck buck would call the fancy pens  ,but actually there's super jumbo there's colossal  colossal colosso jumbo is the fancy pants that  ,we're gonna talk about today and this is eight  ounces this cost us thirty one dollars huh that  ,little thing was thirty one dollars that what  are you serious i am serious jeepers creepers why  ,you should have just let that out you told me  after this video my the camera's gonna be shaking  ,now oh my lord this eight ounces was thirty-one  dollars and you're getting bigger pieces and it's  ,the delicate part of the crab you're paying so six  premiums sixty dollars a pound yes yes and this is  ,net weight so this also includes a little bit  of water not as much as in a canned product but  ,yes nusha would love that this is for  special special special this is you can saute it  ,you know you just saute it almost like you would  small scallops just with a little bit of butter  ,or a little bit of lemon juice you just don't  want to overwhelm the delicate well yeah heck no,if you're hilarious or you can make a um just  saying if you're gonna add a lot of flavor to  ,it you might as well make eggs exactly crab  benedict that's what this size and bigger  ,yeah if you're using this if you're using him he's  never he's never bought it before but he's gonna  ,talk about is like an expensive fish or something  like that you want to use this where the flavor  ,of the ingredient you want that to be front and  foremost exactly this is not something you put  ,when you're using horseradish or green peppers  or other strong flavors it gets lost you're  ,going to have wasted your money and so that's one  thing you think i'm going to get the best what  ,depends on what you're making yeah exactly now i'm  going to do a special something for mother's day  ,and this will be perfect there's also lump  now this eight ounces was twenty one dollars  ,now it's as you can imagine smaller lumps  sometimes you'll also this will also be  ,referred to as back fin the difference between  the lump and the back fin is the back fin is  ,even a little bit smaller and maybe a little more  shredded um not like you'd find in a tuna can but  ,they're sort of interchangeable in terms of the  flavor and the consistency and where you would use  ,them this you could use in like a bisque again you  want to you want to focus on a light crab flavor  ,if you're going to use any of any of the lumps  yeah definitely because you're still talking 40  ,a pound yes but i will tell you this the crab  cakes that are really good you have some meteor  ,big pieces and you mix it with a can or the  claw which is what we're going to talk about  ,in a second and so you get something that's a  little more economical but you get a few bites of  ,real crap you're going to be making some fancy  pants crab cakes this week so you've got some  ,fancy pants crab but you know if we're just making  a regular thing just for us we make salmon cakes  ,like if you're going to add a lot of flavors  to it if you're going to add a lot of  ,other ingredients do it with salmon do it with  some low cost ingredient and even stamina cakes  ,without a lot of ingredients tastes fantastic  but crab cakes i mean we love crab cakes  ,and if you enjoy them you've probably had them  at several restaurants and you think i can do  ,this at home you can make it exactly like you  want to and control the ingredients now this is  ,an example of claw crab meat now this was  13 bucks for again eight ounces and again  ,when we get into this you're going to see  this is darker it's it's the equivalent of  ,poultry dark meat it's a little more fat tiny bit  more oily so it can stand up to stronger flavors  ,so i also like to put this in crab cakes again  if you're trying to be fancy in fact claw is if  ,i'm going to be fancy is what i'll put in a crab  cake this will give you bigger pieces generally  ,so you get something to bite into but i don't  want to hear chef buck whining all night long  ,anyway okay well you know i'm leery of any dish  where we have to go down to the bank and sign  ,papers before we buy the ingredients these were  thr

Let ALLEASYRECIPE's experts help you find all easy recipes on your daily cooking!

Find Easy Recipe (It's Free)
Healthier
More Variety
More delicious
3.5K Ratings

WHY YOU SHOULD CHOOSE ALLEASYRECIPE

ALLEASYRECIPE has the world's largest selection of Recipes to choose from, and each recipe has a large number of Cuisine recipe, so you can choose cuisine recipe for daily cooking or working without any hassle.

How to Make Crab Cakes with Canned Crab

How to Make Crab Cakes with Canned Crab

(Upbeat music),Today I'm going to show you how to make,restaurant-quality crab cakes at home. You'll be able to impress,someone special without breaking the bank.,This recipe uses canned crab for convenience, but if you,have fresh crab, that works too.,(Upbeat music),In most grocery stores you can find fresh-pasteurized crab meat,in cans or containers. They're typically located in the refrigerated aisle near,the seafood section. The first thing you're going to want to,do is drain off any excess moisture which I did already,and then roughly chop some of the meat so that you have some nice flakes.,You don't want big chunks because it'll prevent the patties from forming together.,To add some color and crunch to the crab,cakes I'm going to add some freshly chopped vegetables.,Finely dice a 1/4cup of red bell pepper.,Mince 2 tablespoons of red onion.,Crab cakes are delicate but using a,panade mixture of breadcrumbs, eggs, mayonnaise, and,mustard creates a proper binder.,In a medium bowl,combine a 1/2 a pound of crab meat,1 cup bread crumbs, 1 egg,,2 tablespoons mayonnaise, 1 tablespoon mustard,,3/4 teaspoon salt, 1/4 teaspoon black pepper,,1/4 cup bell pepper, 2 tablespoons red onion,,and 1 tablespoon chives,(Upbeat music),As the starches and the bread crumbs start to absorb the moisture,it's going to start to get sticky. Plus the eggs when they get cooked,they're going to set and bind everything together.,This helps the crab cakes hold their shape while frying.,Divide the crab mixture into four portions,about a 1/2 cup packed or 4 ounces.,Form into compact discs 3-inches wide,and 1-inch thick.,Make sure to form the,crab cakes into tight patties this size is perfect for individual-sized,portions or you can make them into halves to create nice hors d'oeuvres.,At this point you can pop them into the refrigerator and make them a day ahead,of time, but I would wait to add that panko crust,because they'll get soggy in the refrigerator.,For the coating I'm going to use panko breadcrumbs they look a little bit like,this. They're often used in Japanese cuisine,,they're light airy and have a ton of crunch,and they're shaped into flakes. They're different from traditional breadcrumbs,that look like this. Because traditional breadcrumbs are,round they're dense and if you buy them from the store they,taste a little bit stale so they're going to give you,an even coating but not too much crunch. So if you don't have homemade,breadcrumbs, definitely use panko.,Add a half cup of the panko breadcrumbs,into a shallow bowl. Gently press and coat each cake,The little extra layer of panko coating is going to add a ton of crunch the,crab cakes let's go fry them up.,Heat a large non-stick pan over medium heat,add vegetable oil and once hot add the crab cakes.,Cook until the surface is golden brown, about five minutes on each side.,Be careful when flipping over.,Cooking the crab cakes over moderate,heat with just a little bit of fat is going to ensure a super crispy,surface and it's going to cook that raw egg that's inside.,These look ready to garnish. Wow these look incredible!,But it's not a complete gourmet meal without this irresistible steak recipe,right here. I like to serve crab cakes with some,aioli, or tartar sauce, fresh-squeezed,lemon wedges, and some extra chives,I hope you enjoyed the science behind crab cakes, see you in the next video.

What Can I Make With... Imitation Crab! | Cooking for Two | 4 Easy Recipes using Imitation Crabmeat

What Can I Make With... Imitation Crab! | Cooking for Two | 4 Easy Recipes using Imitation Crabmeat

hey this is stacy from let's cook y'all,welcome back to our channel,if you're new welcome we're so glad,you're here we hope you enjoy these,specialized cooking videos,as well as our weekly what's for dinners,and you'll consider hitting that red,subscribe button,we're back with a brand new video in our,what can i make with that series this,one is all about imitation crab meat,i know it's not everyone's cup of tea,but in the area of the country we live,in,fresh crab is never an option so this is,a great,product for us to use we got a really,large package at sam's club and also,a smaller lewis camp at the grocery,store and tried four recipes to share,with you guys,we hope this gives you some ideas of,things you can make with imitation,crabmeat,the first recipe we made was some crab,cakes using the imitation crab,all of these recipes you can use either,the flake or the leg style,in its total personal preference you can,chop it with a knife,or you can pull it apart with your,fingers whatever works for you,and what size pieces you want your crab,to be in,to a mixing bowl i'm going to add one,beaten egg or you can use one quarter,cup,of an egg substitute product then add,one tablespoon of greek yogurt i used a,plain non-fat greek yogurt,then a tablespoon of dijon mustard some,old bay seasoning to taste this is,optional but i always have it in the,house,and i like to add it to anything that's,seafood a dash or,up to a quarter teaspoon of hot sauce or,more if you like it spicy,then add two teaspoons of a low sodium,soy sauce i use liquid aminos,i'm sure you could use coconut aminos as,well it does take a little bit to,combine this sauce,but once it's mixed up well then you,would add some green onions,the whites and the greens and celery if,you,like it i omit the celery from,everything that i make i'm not a celery,fan,and then we're going to take the 8,ounces of the diced or,chopped up crab meat and add this to,start forming the cakes,we will start by gently combining this,the original recipe did not call for,using bread crumbs but i've made this,since 2003 and i've never been able to,get the mixture,to form into a patty without adding,bread crumbs,i don't really measure them i just pour,them in take some of the mixture in my,hands,if i can make a patty that will hold,together then i know,it's got enough of the binder of the,bread crumb and the egg if not i just,keep adding,more breadcrumbs once it's to that,consistency i make up the patties,and then i stick them in the,refrigerator for a minimum of 30 to 60,minutes,the time in the refrigerator lets the,patties set together better so that once,you,take a skillet and put some oil in it,and heat it up and start pan frying them,it will take about four minutes on each,side they will hold together a lot,better especially when you go to flip,them,so these are some easy imitation crab,cakes we also made a dill sauce,that is included in the recipe which the,link is below,and here is some more serving,suggestions for when we recently served,these,i made the imitation crab cakes a,yogurt dill sauce to dip them in sauteed,what vegetables i had,zucchini mushroom and onion added a,little soy or liquid aminos,oregano red chili flake and salt and,pepper,did the last of my big bag of waffle,fries from sam's club i'll have to get,another one in the airfryer and put a,little,cajun seasoning on those or el bay would,work,the next recipe we wanted to share with,y'all was for a fettuccine alfredo,with crab rather than using shrimp or,chicken we tried it with crabmeat,again you would take your crab meat and,break it apart with your fingers or with,a knife,this is personal preference how big you,want the pieces to be i wanted them,larger,i got a pot of boiling water and then,added some salt and my fettuccine,and then it was time to start building,this the sauce,the original recipe calls for one stick,of butter we're gonna cut it down,start with a half i might go back and,add some more,we will melt that add some garlic and,some flour and start making a round,i always use my flat whisk when i'm,making sauces or gravies or a roux for,some reason for me it works better than,a regular ball whisk,to get all in the corners i do add the,flour a little bit at a time,and cook it for a while we need to get,that flour or pasty taste out,and then start slowly adding the milk,cook the sauce a little bit until it,starts to thicken and then season to,taste i use salt,white pepper and parmesan cheese the,original recipe calls for a third cup,you want it to be thick and it's okay if,it's a little stringy and we'll start,adding in the crab when it's about ready,i had not added the full amount of milk,at the beginning and i did end up adding,a little bit more,it's just to your taste,i tasted the sauce i thought it needed a,little more i added another dash of,white pepper and a dash of garlic powder,just season yours the way you like until,it tastes good,because the pasta is really going to,soak up the sauce,w

Crab Cake Recipe (Maryland Style) – Gordon Ramsay

Crab Cake Recipe (Maryland Style) – Gordon Ramsay

now the most important thing about,making an amazing crab cake is shape it,format the night before set it in the,fridge so it's nice and firm,that way when we flour egg wash bread,crumb it it retains its shape lightly,season your crab cake,salt pepper from there place it into the,flour lightly dust it with flour round,the outside as well,shake off any excess flour and then in,to your egg take your fish slice flip it,over coat with that egg the egg is the,stick and agent that brings those,breadcrumbs together lift again drain,off any excess and then into your flour,compress the breadcrumbs into their,wrong all the bread comes round back,onto your board and just Pat down the,breadcrumbs shape it again by pushing,these breadcrumbs it stops them from,burning but it hits the pan most,important thing is underneath that flour,egg wash break and we seasoned it it's,now it's ready for the pan hot pan on,the secret now is to get it golden brown,start off with a touch of olive oil,don't get it too hot we don't get in too,dark crab cake into the pan another,light seasoning she asked a touch so,we've got seasoning underneath and on,top for the breadcrumbs really important,we're going to color the crab cake both,sides roll it over then add the butter,as that butter starts to froth it starts,the color the side of my crab cake roll,it round tilt the pan and baste well,he's got the color on that crumb cake,take it out of the pan drain it and then,back into the dry pan and literally into,the oven that gets the crab cake nice,and crisp on the outside and nice and,warm in the middle right creamed corn,teaspoon of olive oil onions in white,onions super strong really tasty and,great with the corn sweat off the onions,first touch of butter I love starting,off in olive oil and then a touch of,butter and that stops the butter from,burning more importantly it starts to,roast,hezonia pnes off a little touch of,chopped garlic in now once those onions,have changed color you wanted to go a,little bit more sort of translucent look,they just start to go nicer sort of like,caramelized texture from there in with,your corn such as salt pepper it all,just get a lot of flavor in there cream,corn toast it a little bit keep it on,the stove,we're at three and a half or four,minutes so toast the corn or the color,on that corn look,now that was happened onions have,disappeared garlic caramelize and now,it's time for the cream mmm and this is,where the creamed corn effect comes into,play turn that down and let that simmer,so let that creamed corn sit there as it,sits it absorbs that cream and those,kernels pop we've got this wonderful,delicious texture so that's going to,cook out for about two minutes asparagus,I've never been a big lover of boiling,the asparagus so for me I love,sojung them seasoned them nicely salt,pepper and then get the pan piping hot,and literally blister into the pan but,nothing in there first lay them down and,toast them once you sort of dry roasted,them the pan starts to smoke roll them,around and all you do now is drying out,the skins so when I put the olive oil in,there a blister immediately and they,take about 45 seconds each side you'll,see the skins blistering away that's the,color there turn the gas down right,touch a butter take your parmesan and,lightly grate parmesan over that,asparagus each one from then from there,the lemon zest the asparagus this sort,of cheesy citrusy I mean it's just a,great way of eating asparagus amazing my,corns come down I've got that sort of,caramelized look the creams evaporated,it's got this nice rich texture almost,like an amazing sauce,I want to lift that now finely sliced,scallions and just let the scallions sit,on top of the corn crab cake out of the,oven crisp on the outside should hear,that nice and crisp and now to plate,take that creamed corn,straight on take your asparagus lift,them up place them top your corn lift up,the crab cake sit that on and now finish,that and the touch of olive oil dotted,around the outside and then finally a,fresh squeeze of lemon juice blend that,in to the olive oil it's almost like,making an amazing vinegar on the plate,and there we have a delicious crab cake,with creamed corn and incredibly toasted,asparagus

Best Crab Cakes with Fewest Ingredients

Best Crab Cakes with Fewest Ingredients

Chef Buck here and today i'm going to make  the easiest delicious fancy crab cakes  ,that i can make for a reasonable price with  the fewest ingredients i got a fancy pants  ,eight ounces of crab claw meat here and then  i've got some canned crab but both of these  ,are cooked i could open these up and just shovel  them in my mouth but i'm only going to use crab  ,meat for this recipe and a little salt and  pepper and an egg i'm going to use an egg  ,to hold this together and that's it but the  first thing i'm going to do is crack my egg,come over here camera girl because  i'm going to have to drain this can  ,there's going to be quite a  little bit of liquid in here  ,but there's going to be quite a little bit of crab  too so this is four ounces of crab meat right here  ,and then my swimming crab claw meat right here  i won't have to drain because there might be a  ,little bit of moisture in there but that's okay  so the canned crab meat is a little less expensive  ,but it's not as hardy a crab meat it doesn't  have as much texture as this crab meat here  ,this is a little more luxurious and thick  crab meat let me go ahead and whisk my egg up,i'm going to throw in a little salt and i'm going  to throw in a little pepper just a little bit  ,of black pepper keeping these seasonings super  simple now camera girl would love for me to put  ,a little bit of green onion in here and some fresh  ingredients going in here i mean that wouldn't be  ,a bad thing if i was going to put anything fresh  in here i would put a little bit of dill you know  ,maybe some fresh fennel you know just a little  bit of hint of flavor you know something that's  ,not too overwhelming you know something that's  not going to overpower the crab but i'll add the  ,crab meat to my egg into my seasoning and you know  you don't even have to put a can of crab in here  ,you know you could just do it with this here or  you could just do it with this here just a couple  ,of cans of this here but then it's going to be  a little bit less fancy but the only reason that  ,i'm putting this can crab in with this here is  to kind of bulk it up because i will get about  ,four three ounce crab cakes because i'm going to  add this can in here but i could just do it with  ,this here but this way i'm substantially bulking  up the meal and i'm paying one-third less and i'm  ,not really gonna notice it one can mixed in with  this claw meat it's a good ratio so now i'm gonna  ,stir this around and get my egg mixed into my crab  because the egg is the only thing that's going  ,to hold this cake together and the fact that i'm  going to cook it well on one side before i flip it  ,so i got it fairly mixed together without  over mixing it and now i'm going to make  ,four crab cakes i'm going to divide it in half  and then i'm going to divide each half in half  ,and i'm just going to gently mold my cakes  together and then that's it i'm having some  ,nice thick round cakes but i don't want a super  dense crab cake i want it to be light and fluffy  ,so i got my cakes formed together into these  loosey goosey light fluffy airy crab cakes i  ,haven't mashed them down you know i haven't molded  them into these tight compact balls i would rather  ,them be light and fluffy than dense and toughy but  i'm going to go ahead and set these in the fridge  ,and let these uh crab cakes ruminate for about a  half hour and then we'll put them in the skillet  ,and cook them up lickety-split so i've had  them sitting in the fridge for a wee little bit  ,and i think they've learned their  lesson and hopefully they'll be on board  ,and follow directions and stick together  but i got my skillet on medium heat  ,i got some coconut oil but use whatever kind  of oil you like and i'm going to mix this oil  ,with butter because i don't have a lot of flavors  in here just salt and pepper because i like my  ,crab cake simple but butter that's going to add  the flavor let me wait for my skillet get nice  ,and hot i don't want to put my crab cakes in here  until they will start to cook right away so my  ,skill is hot and my butter is mixed up with my oil  and now i'm going to gently lay my crab cakes in  ,here and you see how the top of these cakes are  mounded a little bit on top but they're kind of  ,flat on the bottom i'm sitting on this plate so  i'm going to go ahead and put the flat side down  ,first and that'll help hold my cakes together too  when they cook because you want to make sure that  ,your cakes start cooking right away when they hit  that skillet you don't want to put them in a cold  ,skillet you want them to start cooking together  right away and this crab meat is already cooked  ,you know so we're not having to cook the  crab we just want to make sure that we  ,get the outsides of it cooked you know so  that it has a nice sear and texture on it  ,and we want to make sure that the crab cakes  are warmed through you know so that they'll  ,be nice and tasty we're only going to 

The Cheapest and Easiest Crab Cakes Ever | But Cheaper

The Cheapest and Easiest Crab Cakes Ever | But Cheaper

oh crab cakes so overpriced 14 to 20,for two cakes of crab so to that i say,crab cakes but cheaper,okay so when you order crab you're,basically signing up to work for your,food we all know this i don't have a,huge problem with it,but at the end of the day you'll have,eaten a whole family of crabs,by the time you feel full but the people,of maryland have found a great,workaround,the fishermen at the chesapeake bay area,are the best at getting to the crab meat,they get that they put some magic in it,and bam crab cakes or something like,that i don't really know the,full story but so the irony about crab,cakes being so extraordinarily expensive,is the fact that they are incredibly,easy to make,so really you're not saving yourself,that much time you might as well drop to,the lowest possible option,in cost and then just make it yourself,you know what else is easy,bundling your home and car insurance and,that's where today's episode's sponsor,geico comes in combining your home and,car insurance could save you,even more for bundling made easy visit,geigo.com today and head to the link in,the description to see how much you,could save,but cheaper episode four so this is,gonna be a little bit different how do,we,shrink the price of a crab cake as small,as it will go so that's what we're going,to do,let's make this shall we all right let's,talk,crab here for starters the average crab,cake costs about 10 to 12,per oceanic cake which is absurd so,let's start at the heart of the,conversation,crab choice now we have two options here,either fresh crab this one is dungeness,and pre-picked crab now the pre-picked,stuff cost me about like 24,for a full pound of lump crab yes this,is real crab meat i checked okay don't,at me now alternatively this fresh crab,came in at about one and a half pounds,for,19 now already it looks like the fresh,crab could win,but first we gotta dig in a little bit,further so let's go ahead and break down,all of that crab remove every little,ounce of meat we can gently carefully,lovingly,as you know now once all that is done,turns out we were left with,barely over half a pound of actual crab,meat which means that we paid 19,for half a pound of meat it's 38 dollars,per pound bruv,first off what in the quest is this,trickery,so pre-picked so peep this is really,hard to say,the crab that has already been picked,wins this pricing round but where does,it stand,in the flavor department now to make,them thicko mode cakes,we're going to use the same recipe for,both types of crab here so get yourself,a medium sized bowl,and to that you're going to add half a,cup or 110 grams of mayonnaise 1,tablespoon or 15 grams of good mustard,dijon ideally 1 tablespoon or 15 grams,of wurst,shark shire sauce,sorry two teaspoons or 10 grams of hot,sauce the zest of one lemon,one teaspoon or five grams of sea salt,black pepper to taste whisk that,together until thoroughly combined then,whisk in one large egg,now from here just toss in your crab,meat carefully fold it together we're,not trying to turn this into shredded,crab okay try to keep the chunks in,there as best as you can,now once it's mixed nicely add three,quarters of a cup or 45 grams of panko,bread crumbs or crushed,saltine crackers again mix until,thoroughly combined be,really really careful at this stage it,tends to tear up here so,you know the gentler the better the,gentler the better you want those nice,chunks,now take those bad boys and form them,into eight,even patties now here you can see me,forming them into six,that was completely by accident,apparently i don't know how to count um,this should make eight patties i was,wondering why they were so large,you can also do six larger patties if,you want good job josh very good,now since the other one only had half a,pound of crab meat in it then we only,had four,but here's our crab side to side now,obviously there's a little bit of a,difference the fresh crab is a little,more vibrant colored it smells a little,more fragrant,we're pretty much done at this point all,you gotta do now is get a 12-inch,skillet,add in a quarter cup or 60 milliliters,of oil for frying canola or peanut oil,place it on your stove and set the heat,to medium high,once that oil is shimmering and is nice,and hot now shallow fry those,in batches to avoid overcrowding for,three to four minutes or until,beautifully crispy brown,flip and shallow fry for an additional,three to four minutes then take them out,of the pan,drain on a plate also i ran out of paper,towels and,the washing machine was broken so it's,on a plain plate but really what what is,going on today josh all right,you good now that's it that's that's the,crab cakes that's all you have to do,now obviously i repeated this process,with the fresh ones as well the fresh,ones looking a little springier a little,more nice and now we're ready to dig in,now before we do that you can optionally,make a little french remoulade and to do,that you're going to start with,a medium-sized bowl with on

EASY Crab Pasta Recipe!

EASY Crab Pasta Recipe!

hey guys welcome back to the channel,today it is something special something,fresh and,slightly summery this is my crab and,chili,linguini this is a taste of the summer,i'm delighted to team up with board beer,for this video to remind you of the,benefits of using crab meat in your,cooking this summer,crab meat is a seriously versatile,ingredient that's ideal to weave into,your summer recipes,to start off i have a big pot of boiling,water and the beauty of this recipe is,that it only takes a handful of,ingredients,you want to heavily salt your water it,should taste pretty salty,so that your pasta takes on a bit of,flavor as well in terms of ingredients,for this recipe,we've got our crab meat which you can,buy in most fish mongers and it's a,really handy one and it's,one that you can use for a whole heap of,things i love making little crab fish,cakes,or crab cakes yeah they'd be called crab,cakes and like making crab cakes with,them but for a pasta like this it just,is an,instant hit so we're gonna start off in,the pan by getting our heat on,i've got a little bit of olive oil so,we're gonna add a generous i say a,little bit i always say a little bit but,actually it's a generous amount of olive,oil that goes in here,and because i always love the flavor of,butter with shellfish i'm just going to,add,a nice slab of butter in here as well,now the idea here is,to just melt that down and to slowly,infuse that butter,and the oil with a little bit of the,garlic and the chili what i love most,about this recipe is that like i said,it's only a handful of ingredients,i'm adding a bit of green in the form of,the courgette,and but you could use something like a,peppery rock it would be gorgeous in,here,so as soon as this comes up to,temperature we're going to go in there,with,our chili and our garlic now if you,don't want the spice you want to leave,it out this is a lovely fresh tasting,dish just as it is,but garlic is essential here chili it's,up to you if you don't want the heat,leave it out but for me i really love,the kind of,spicy tickle it adds alongside the crab,it works really well,so as this is melting down i'm just,going to let our butter,melt through that oil and just while,it's all coming up to temperature i'm,going to add the garlic in so that i'm,not adding it in at a really strong high,heat instead we're starting to allow,that garlic to come up to temperature,and to start to infuse that buttery oil,mixture so as soon as it starts to kind,of bubble and sizzle and you actually,get the smell of garlic wafting around,the kitchen,that's when it's time to get in our,chili so i've got one red chili i've,taken,the seeds out but you can leave them in,if you fancy we've finely chopped them,and i'm just gonna pop that in,give that a good stir through and i,always think in recipes where i'm using,lemon juice i always like to add the,zest in and this is a good moment to add,it in because we're going to get all,those lovely essential oils infusing,into the buttery oily mixture,and we're not wasting any bit of that,lemon so,our zest goes in and instantly you've,got smells of,lemony freshness you've got garlic,you've got chili you've got good things,going on in this pan,essentially you're making just this like,beautiful slick of,fat that is flavored off and ready to,rock so once that's all in there,i actually nearly forgot i meant to cook,the pasta,so i've got my big pot of boiling water,we're going to get their pasta cooked,and while that's simmering away we're,going to get back to our garlic and,chili mixture,as soon as that lemon goes in there it,is just phenomenal so,the smell in this kitchen is gorgeous i,to be honest i would just spread that,over toast and be,very happy for my dinner a little,sprinkle of salt it would be gorgeous,now when it comes to your chili and,garlic mixture we're going to add very,quickly in some of the brown crab meat,this is the sort of darker meat that you,get from crab it's not from the claws,it's more from the kind of the head area,of the crab,and it's really flavorful i always think,it's a a real shame when you don't add,the brown leaves because it adds a depth,of flavor to a dish like this,that you just don't get with just white,meat so add that through,we're going gonna allow that to kind of,sizzle out now of course you could leave,out the brown crab meat if you don't,want to but i love the funky seafood,flavor you get from us,um of course leave it out and just use,the white crab meat but it's totally up,to you,now while that's starting to sizzle,we're going to go in there with our,courgette,i've just julienne peeled off our,courgettes and you get these great,little kind of thin julienne strips that,look,absolutely gorgeous you kind of almost,don't notice that they're in the pasta,but you get that extra nutritional hit,so it's a good one to add in here,you want to get those courgettes in,there get them stirred through and let,them cook,out ever so slightly until they lose a,bit of their

How to Make a Delicious Crab Roll | SAM THE COOKING GUY

How to Make a Delicious Crab Roll | SAM THE COOKING GUY

and here we are it's the last and final,day of uh,seafood sandwich week yeah,and today,before my leg hurts a lot,i hope i can make it through,today we're using,crab,not with a k,it's from my tommy catalina,go beautiful,oh wait here ready the reveal,oh yeah look how nice,flaky,gorgeous,fresh,clean tasting,okay,this is going to be good in fact i did,this at catalina last weekend,very simple we're making a crab roll,much like a lobster roll, i don't think i have any green,stuff i mean i got green stuff i mean,like leafy green stuff i know that's,leafy that's not what i mean i mean like,lettuce to put in this thing damn it,all right we're gonna go with that okay,uh,first things first,this is a pound,we're gonna make a half a pound,so i just want half of this,which we can look at it look how nice,which is about this,this is very good looking,isn't it nice,look you can buy a more expensive crab,that has big like claw pieces and stuff,like that it's not the point for today,the point for today is this,i'm gonna just turn the flat top on for,my roll,now we put the following ingredients in,and it's all,real simple,we want some green onion,and you know my drill about the green,onion i always say,the white and the light green parts so,we'll just get rid of these ends,because they're not useful to anybody,i suppose if i was on survivor,and this was all i had i would be eating,these ends but i'm not on survivor,so i'm not even going to worry about,that,i want,about a quarter i want a quarter of a,cup,which is going to be maybe a little bit,maybe this is more than i need,oh max's phone's going off sorry we,can't turn our phone off when we work,max,and you're actually even checking it,you just checked it,oh i tell ya,anybody out there has sciatica problems,i'm feeling you in fact i'm feeling your,pain right this second,okay so this is more than we need i only,need a quarter of a cup,by the way this recipe is on,thecookingguy.com,uh and there's probably a link to it,where you're watching this right now,so a quarter cup good,good,okay,let's just push this out of the way,i need a quarter cup of curly parsley,is going to be about this,this is the perfect place to use the,curly parsley,i have no idea my leg feels right now,this is really,really hard,to do,so i got way too much quarter cup will,look like about this,quarter cup,oh my god so much of all this maybe i'll,just,keep this and make the rest of the uh,the crab i need about the same,of dill fresh dill dried would suck in,this recipe like when i say suck i mean,suck terribly don't even think about,using,dried dill on this,we're getting pretty close,dill,celery already had this chopped up,quarter cup,let's get the bun we're using i'm not,using a,traditional uh,um,lobster roll would be on like uh,like a kind of a hot dog bun thing yeah,long and thin long thin i'm using this,this little mexican torter roll thing,that's,nice,but i want to give this just a little,bit of color,so a tiny bit of olive oil on here,let that start to,do its thing nicely,uh,old bay seasoning,about a teaspoon,there maybe a half a teaspoon,now back up,a little bit of moisture,because there always has to be that,we're using two things,we're gonna use,if i can find it,we're gonna use a couple tablespoons,like three tablespoons,of the japanese mayo if you don't have,that one,two,three,if you don't have japanese mayo regular,mayo and then a couple tablespoons of,sriracha,one,two,and i'm using that one,that sosu one that's made up in uh san,francisco somewhere in northern,california,super good okay,now we mix,bust up the crab,the dill is amazing in this i'm telling,you worth,getting fresh dill if you don't have,fresh dill and you really want to make,this i say go to the store and get some,fresh dill,it is so worth it,oh yum,now let's just taste it,holy s,holy ass,okay here we go,ready ready,hmm i just think i got a better idea,what,wait can i do this,here's what i'm going to do,watch,screw the toasty part,here's what i want to do,this is what i want to do,that's more fun,that's what i want to do,that is what i want to do,nice,beautiful beautiful delicious,hello beautiful crab,right,all right,you gotta make that,i gotta sit down seriously i can't,my leg hurts so mad right now,all right i'll see you on,i'll see monday don't eat the same food,go you gotta go go go go we really have,to sit down

Browse More Content