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: [ Ссылка ])
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: [ Ссылка ] (what I use to cook almost everything)
MY FAV STAINLESS BOWL: [ Ссылка ]
MEASURING CUPS/SPOONS: [ Ссылка ]
DELI CONTAINERS: [ Ссылка ]
MASAHIRO CHEF'S KNIFE: [ Ссылка ]
QUARTER SHEET PAN & RACK: [ Ссылка ]
RUBBER SPATULA: [ Ссылка ]
FINE MESH STRAINER: [ Ссылка ]

**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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