Removing Shell from Crab Meat for Crab Cakes
Part of the Video Series How to Cook Lobster, Crab, & Shrimp
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Video Transcript
Removing Shell from Crab Meat for Crab Cakes
Hello! We are back to show you how to start the preparation for made from scratch crab cakes. I've got a 1 pound container of regular lump crab meat and I've got a nice clean cutting board here. So what I am going to do is start picking this crab meat and literally picking as in picking through and looking for bits of shell and cartilage and things of that nature and there's a little bit here. I'm going to lay that off to the side and we are just going to pick through this with our fingers. It's a little bit of a tedious project but it really is a required part of the prep time simply because we want to make some nice beautiful crab cakes and we want to be able to eat these without running across any shrapnel from the shell or anything like that project. So like I said I am just going to go through little bits at a time and pick out any pieces of shell that I feel and I am wearing some Latex gloves. I just like wearing these for a lot of cooking procedures but especially this one simply because this crab meat is expensive and I don't want to taint it with any of my own flavors if you will from my bare skin and it is just a lot easier picking through this with gloves as well. We are going to finish picking through this like I said a little bit at a time and make sure we don't run across any shell. We'll come back and start to show you the second, third and fourth parts of this recipe before we get to cooking the crab cakes.
Hello! We are back to show you how to start the preparation for made from scratch crab cakes. I've got a 1 pound container of regular lump crab meat and I've got a nice clean cutting board here. So what I am going to do is start picking this crab meat and literally picking as in picking through and looking for bits of shell and cartilage and things of that nature and there's a little bit here. I'm going to lay that off to the side and we are just going to pick through this with our fingers. It's a little bit of a tedious project but it really is a required part of the prep time simply because we want to make some nice beautiful crab cakes and we want to be able to eat these without running across any shrapnel from the shell or anything like that project. So like I said I am just going to go through little bits at a time and pick out any pieces of shell that I feel and I am wearing some Latex gloves. I just like wearing these for a lot of cooking procedures but especially this one simply because this crab meat is expensive and I don't want to taint it with any of my own flavors if you will from my bare skin and it is just a lot easier picking through this with gloves as well. We are going to finish picking through this like I said a little bit at a time and make sure we don't run across any shell. We'll come back and start to show you the second, third and fourth parts of this recipe before we get to cooking the crab cakes.
About the Expert
Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More
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