Finishing them off in the oven gets that crispiness, that crunchy exterior that's the perfect contrast to the soft sweetness of the crab. Even if you used claw meat, this finishing technique makes an enormous difference. Thank you so much, Chef Boudreaux, for your time, and for sharing your experience and expertise! (Also, my _wife_ thanks you, only she doesn't know it!)
Slightly different from your other crab cake video. You said you flipped these but the other you did not. I am going to try the non-flip method tonight..we will see. Also you added Green onion to the mix but not in the other video. Green onion is a must!
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Finishing them off in the oven gets that crispiness, that crunchy exterior that's the perfect contrast to the soft sweetness of the crab. Even if you used claw meat, this finishing technique makes an enormous difference.
Thank you so much, Chef Boudreaux, for your time, and for sharing your experience and expertise! (Also, my _wife_ thanks you, only she doesn't know it!)
👨🏼🍳🥘🍄🫑
Slightly different from your other crab cake video. You said you flipped these but the other you did not. I am going to try the non-flip method tonight..we will see. Also you added Green onion to the mix but not in the other video. Green onion is a must!
He also switched the dill vs. sweet relish.
@@asherring83 good catch. I prefer the other vid’s preparation and it turned out delish!
A great crab cake needs no sauce.