Crab Cake Mixture Tips

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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How to get the best consistency for your crab cake mixture, including tips and tricks; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Video Transcript

Crab Cake Mixture Tips
All right we are back to continue on with the made from scratch crab cake recipe and we've got 1 pound of regular crab meat. We've thrown in our fresh chopped herbs which consisted of basil, thyme and dill and we've got some green onions in there, scallions if you will. You soak those in some white wine vinegar as well as some lime juice to take some of the pungent aroma off of those and I strain the juice off and threw in the scallions. I folded in about a quarter cup of mayonnaise and this is about the consistency that we are looking at right now. So what you want to do at this point is just kind of taste for seasoning as far as that goes and I have done that. So I've got some fresh ground sea salt and I am just going to grind that kind of fine over the top of this and mix that in just a little bit further. Now that I've got some wet ingredients in there which is just the mayonnaise it is real nice and moist now. I am going to go ahead and put in a whole egg, drop that in there and get rid of the shell. I am just going to kind of fold this in with my fingers and scramble if you will. Again, taste this before the egg goes in of course and then taste for the seasoning. The crab cake recipes all across the nation will run the gambit. So depending on what you want to throw in there. The biggest trick is just to use good ratios to wet to dry ingredients; the egg, mayonnaise and the dry being the bread crumbs. So you still have a nice rich flavorful crab cake that actually has crab meat that you can see in it and they are not just biting into a bready crab cake with just a little bit of crab meat That's the main complaint that I hear from people from restaurants and things like that. So I've got that egg nice and beaten if you will. So at this point I am going to go ahead and throw in the first half of my dry bread crumbs which was 2 tablespoons worth and fold this in. You can throw a shot of Tabasco in there before you throw in the egg and bread crumbs. That would work too and make them a little Cajun if you want. So again these recipes run the gambit and I've had some great ones. As long as you are using fresh crab meat that is not pasteurized, I will eat whatever you got. I love crab cakes. So this is a pretty good consistency with regards to the bread crumbs and the egg mixture that is in there. So I am just going to kind of mold it into a little bit of a cake and just take a look. You can see crab meat in there when you break it open. It's not too bready, it's nice and moist. I'll probably just dust this with just a little bit more of those bread crumbs. I'll do that right now for you; just a dust. Just a little bit more and that will be that. So I am going to go ahead and finish folding these and then I am going to form these into patties on the next video and come back. I am going to finish breading these in a light Panko crumb, which is a Japanese bread crumb and we will let those sit in the refrigerator and we'll show you that process.

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