Adding Lump Crab Meat to Crab Cakes

Video Transcript

On behalf of Expert Village my name is Andrea Spano and I'm going to show you how to make crab cakes from my new book Not Just Desserts. Okay so now we are going to talk about the crab meat that I like to add to this as I said before I like to use lump crab meat because it is the white meat of the crab. It has no fillers, it has no dark pieces in it, this is lump crab meat that you can buy in most super markets, this is a 32 ounce. Now it is important to remember in this receipt you are going to take a half a cup of the crab meat out and you are going to reserve it because this is going to go into the sauce later on. So we separated it already, I put it over there until we need it later on to make the sauce. Okay so there you have it we are going to portion out more of the ingredients and make our crab cakes.

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