Is it actually that good? I've tried a couple different crab cakes, and usually they're mostly filler. Whether it's from a restaurant or frozen and regardless of price I've never actually been happy with them.
Made these even without squeezing out the extra juice, it was a hit with my family. I baked it at 450 degrees for 8 minutes then broil for 3 minutes. It came out sooo damn good. Thank you chef for this super simple recipe
I make crab cakes all the time but have always fried them. Can’t wait to try this recipe, bought the ring molds on Amazon and when they get here I’m going to have some crab cakes. They look spectacular.
I live in Maryland, and catch my own crabs, and this will be the first thing I prepare when I get my first batch of crabs in about 2 weeks. Thank you so much. Sheila
Love this guy. So easy to follow what he's doing. Have been making crab cakes for years but I am excited to try some of the "hints" given in this video with his great recipe. Thanks!
I'm from the beautiful state of Maryland, the size of the crab cakes are not BIG enough for me but your mixture is awesome. Thats why you are the amazing chef that you are and me, oh just a home cooker. Great job!
made this tonite; didn't have a mold, and the dog biscuit cookie cutter didn't go over too well; so I used a tuna can with top and bottom cut off....worked great. RECIPE easy and declicious. THANK YOU!!
@@AtiyaBox OMG - you saved the day! Heading to a dinner party tonight and got my live crab cooked and on ice. Was looking for a mold substitute. THANKS!
Couldn't find a tuna can, so I cupped my hands around the crab mixture and shaped it like a crabcake. Who would of thought it would go over big time at the party.
Much better this way than the way I used to make them. I used to use more breading and then pan fried them. My wife said they were always a bit fishy smelling. This technique of expressing all the moisture out that you can then baking them greatly reduced the fishy smell she spoke of, were better tasting, and healthier to boot.
Okay. I'm from Maryland and pretty particular about crab cakes. I thought this guy is in L.A. what can he know about MD crab cakes? When he added Old Bay Seasoning he definitely scored a point. Much of the country doesn't know about Old Bay, but in Maryland it is a staple for seafood. His recipe is very good although I like a cake bigger than 2 oz.; so I formed the larger cakes gently by hand. Baked them in a 500 degree oven for 8 min, then finished them under a broiler for about 4 minutes. I didn't flip them. They were very eye appealing and very delicious.
My friend, they are absolutely gorgeous and perfect, I have had the same thing including the very nice, sweet, fresh garnish, several times and I think it's the best topping to go with another dressing or two, or nothing, Perfect!!
I had always looked for a great crab cake recipe. They looked so delicious that I wish I could have tasted them! My deepest appreciation to the Chef for showing everyone how you make your incredible crab cakes! I just ordered a fish spatula and a 2-inch mold! Will have to try to make them tonight! Thank you!
Thank you for doing this. I will come and eat at that restaurant after the pandemic. I appreciate you reaching out first. It makes me feel grateful and inspired to eat at that place now.
FANTASTIC recipe for crab cakes. I followed it exactly with the exception of the portion size. I used a 1/2 cup measure cup and filled it, then compressed it. PERFECT size for two people with 2 cakes each. I don't have a pizza oven but I heated my Weber grill to 500 degrees on the two right hand burners and heated the left burner to LOW. I put my non stick sizzle plate on the left side and cooked for 10 min. due to the size. YUM!!
I made these. DELICIOUS!!! Thanks, Taylor B! I pan fried them in olive oil and butter. They will try and fall apart (like most crab cake recipes with little to no filler) but be patient. Shape them into patties, cook them on medium heat for 8 mins before turning. I didn't squeeze any access liquid out and still cooked very well! So good.
Nice presentation, and I'm from Hampton, Virginia where crab cakes are as common as hotdogs. I recently just started broiling my crab cakes, because it's an eloquent approach and enhances the crab better than frying. I doll up my cakes too, which is a crime around here, and I always use homemade mayo and forgo any breadcrumbs.
Pending a trip to Baltimore in a few days, I watched a video with my hubby about Faidley's which showed a choice of either broiled or fried crab cakes. The owner says she likes them fried because of the crunchy outside, but I thought the broiled version would have a more delicate texture. I'm glad I saw your comment that confirmed my suspicions before our trip.
likeable chef conveying the best recipe and explanation of technique of all the crabcake videos. this will be the recipe for crabcakes I will use. thanks chef
we thought he was pretty awesome too, and the crab cakes were incredible. Plus, they were a lot healthier than the deep fried ones we're used to, making them the perfect counterpoint to all those rich holiday treats we're going to eat this month. Light, flavorful, but still indulgent!
Dude, thanks for putting this video together. I rocked your recipe like a boss and made a killer dinner for my wife on her birthday. I was hoping you would publish your Remoulade sauce recipe but had to improvise with fish taco sauce instead.
Damn! These are actually MD style crab cakes! Seasoning is almost identical to what I use and the proportions are right on. I use soft fresh bread crumbs or crumbled saltines and soak them in the seasoned mayo before gently tossing with the crab meat. You're the first person I've ever seen who "squeezes out" their cakes as I was taught to do. I usually make a flatter cake and sautee them in butter. I'm going to try your higher, broiled cake next time and I'll try the panko while I'm at it. Fine job, sir!!
Dude I love this video. I completely replicated it to perfection. Clearly u are the man. I will subscribe to your channel and eagerly await more of your recipes
You don't need to follow some ones recipe to the exact. Most sauces like tarter are nothing but doctored up mayo. Remember the flavors of the best sauce you ever had? Put those same herbs and spices little by little into a heaping tablespoon of mayo. Aoles are easy. Have fun, experiment and make something awesome.. Honestly, I'm not very impressed with this recipe. Its so basic and fine but, Pam spray? The about of sauce he put down on the plate was sloppy and overkill. Instead of Pam spray you can actually use butter. As the butter browns it will give the top of the cake a beautiful color and a slight nutty flavor. Orange wedges? 😆 why orange? It doesn't compliment anything on the plate. Keep it simple and use ingredients like wedges that will actually be used. Like a lemon wedge instead of orange. The micro greens were a nice touch, if it was 1998. It doesn't need it. Whats the point of having a beautiful caramelize on the top of a cake if your just going to slop it up with greens? Yea, this guy... 😅🤣😂
Being a Marylander, I was impressed...except! Crab cakes in Maryland are usually 6-8 oz. Some people like them fried, but most people take them broiled. We don't put a bunch of stuff on the plate because we want to taste the crab, as you said. For a California restaurant, you did good! 🤣
One of the best crab cake recipe. Made it many times !
Is it actually that good?
I've tried a couple different crab cakes, and usually they're mostly filler.
Whether it's from a restaurant or frozen and regardless of price I've never actually been happy with them.
The best crab cake recipe is on the Old Bay can! Take it from a Marylander!
Excellent technique!!!
Amazing easy to follow video
Wonderful demonstration! I can't wait to try this on the weekend!!
Yummy!! Great presentation!! looking forward to trying this recipe!!
Awesome job you the man chef! thank you. 🦀
Very nice video & presentation!Thank you ! Looks so inviting & delicious !!
This is great. It was refreshing to see it backed instead of fried. I will try this out.
Made these even without squeezing out the extra juice, it was a hit with my family. I baked it at 450 degrees for 8 minutes then broil for 3 minutes. It came out sooo damn good. Thank you chef for this super simple recipe
Great tips. Well done, best crab cakes I've ever had
Very nice...love the dressing on the micro greens...simple is always better.
The finished product looks so enticing!
Looks heavenly!
Wow. These look great. My husband will love these.
Awesome! Great job! Thank you very much!
I make crab cakes all the time but have always fried them. Can’t wait to try this recipe, bought the ring molds on Amazon and when they get here I’m going to have some crab cakes. They look spectacular.
yes this is why I was surfing to see if I could bake .so glad I found him ..
I'm curious. How did you like them baked? I always fry them in a little olive oil and butter.
Used to fry them. So much better baked on high heat. Serve w Louisiana Remoulade sauce. (I add a little cayenne to crab mixture)
Fabulous! As always, professionals make it look so easy.
Perfection !!! Bonapetite ..will be making these .Thank you ..🤗😊🍷🍽
Great recipe!
I live in Maryland, and catch my own crabs, and this will be the first thing I prepare when I get my first batch of crabs in about 2 weeks. Thank you so much. Sheila
🧑🍳 is great! The perfect recipe and execution. Making my 🦀 cakes
I'm definitely making this beautiful recipe. Ty Chef!
Great video, and so much healthier than breading and deep frying. I'm going to make this recipe tonight. Thanks for sharing Chef.
Nice recipe Chef. Will definitely be using this recipe for my Christmas meal.
Love this guy. So easy to follow what he's doing. Have been making crab cakes for years but I am excited to try some of the "hints" given in this video with his great recipe. Thanks!
Love this! Have always used a skillet but this method is fabulous! Making crab cakes tomorrow....so very timely!
My husband and I loved the Napa Valley Grille when it was in NJ. They had some dishes which were incomparable. The Lobster Bisque was one of those.
So yummy looking! Wow thank you!
My kind of fabulous crab cake
Perfection❤
magnificent work, great presentation! Thank you Chef.
I always come back to this recipe when I need a refresher 👍🏽
Me too!
Simply, he best recipe! Thank you Taylor!
The place is so beautiful. If I worked there I would be very happy and just jumping out of bed for work every morning!
do not make me jealous, er!
I'm from the beautiful state of Maryland, the size of the crab cakes are not BIG enough for me but your mixture is awesome. Thats why you are the amazing chef that you are and me, oh just a home cooker. Great job!
love those big crab cakes .
Hello Chef Taylor, thanks so much for sharing this recipe
I'm definitely making this. Thank you for sharing❤
love your kitchen setup and love this baked method.
Just made it and it’s obsolete delicious, thank you Chef!!! You Rock!!
Beautiful presentation and I’m sure taste is amazing
That looks so delicious. I'm inspired & will try it. Thanks for sharing the recipe & techniques.
Loved this---everything about this...Thanks
made this tonite; didn't have a mold, and the dog biscuit cookie cutter didn't go over too well; so I used a tuna can with top and bottom cut off....worked great. RECIPE easy and declicious. THANK YOU!!
Great DIY mold idea! Thanks
@@AtiyaBox OMG - you saved the day! Heading to a dinner party tonight and got my live crab cooked and on ice. Was looking for a mold substitute. THANKS!
Couldn't find a tuna can, so I cupped my hands around the crab mixture and shaped it like a crabcake. Who would of thought it would go over big time at the party.
@@sacvibesha atiya wasn't the one that used the tuna can as a mold.
Thank you so much for this tutorial! The crab cakes look delicious!
you said uhh 1000 times
Much better this way than the way I used to make them. I used to use more breading and then pan fried them. My wife said they were always a bit fishy smelling. This technique of expressing all the moisture out that you can then baking them greatly reduced the fishy smell she spoke of, were better tasting, and healthier to boot.
Now this is my idea of a great recipe and instruction. I can make a tuna sandwich but need some guidance on specialty dishes. Thank you so much
Thank you chef for the wonderful crab cake recepie 👌👍
what a great recipe, definitely can follow this one....can't wait to try this for the family, Thank you!!
I LOVE the idea to use the ring mold! And the baking process is so much cleaner and healthier
beautiful. thank you.
Just returned home with 3 dozen blue crabs and about to make these
Okay. I'm from Maryland and pretty particular about crab cakes. I thought this guy is in L.A. what can he know about MD crab cakes? When he added Old Bay Seasoning he definitely scored a point. Much of the country doesn't know about Old Bay, but in Maryland it is a staple for seafood. His recipe is very good although I like a cake bigger than 2 oz.; so I formed the larger cakes gently by hand. Baked them in a 500 degree oven for 8 min, then finished them under a broiler for about 4 minutes. I didn't flip them. They were very eye appealing and very delicious.
thursnitetennis old Bay is pretty common in LA and of course in the South.. a lot of people that live in California came from Louisiana...
Emeril is a great chef 👨🍳
I do the broiler thing too. Just gives it that extra crunch
thursnitetennis omg you must be color person
I'm from Baltimore also and he definitely has the best recipe for crab cakes. In Baltimore crab fluffs are very popular .
I make this recipe all the time and it is the best crab cakes I have ever had. I'm from Baltimore, MD so that says a lot.
no it doesn't
@@justchill10 urafckndouchebag
@@stevenroberts614 youaretoo
@@justchill10 #metoo
Looks heavenly! 🦀♥️🦀♥️🦀♥️🦀
Best crab cakes in the world! Thank you so so much! ❤️❤️❤️❤️❤️
My friend, they are absolutely gorgeous and perfect, I have had the same thing including the very nice, sweet, fresh garnish, several times and I think it's the best topping to go with another dressing or two, or nothing, Perfect!!
Thank you! Those look AMAZING!!! Can’t wait to try it! 🙏😘
I had always looked for a great crab cake recipe. They looked so delicious that I wish I could have tasted them! My deepest appreciation to the Chef for showing everyone how you make your incredible crab cakes! I just ordered a fish spatula and a 2-inch mold! Will have to try to make them tonight! Thank you!
I followed this recipe and also sautéed some red onions and shallots in butter , and this was a hit.
Thanks Chef!
10years later. This Still looks fabulous 👌 👏 👍 😍
Delicious recipe, I’ve tried many of them but this particular recipe it’s the best 👍
Thank you for sharing!
Thank you for doing this. I will come and eat at that restaurant after the pandemic. I appreciate you reaching out first. It makes me feel grateful and inspired to eat at that place now.
FANTASTIC recipe for crab cakes. I followed it exactly with the exception of the portion size. I used a 1/2 cup measure cup and filled it, then compressed it. PERFECT size for two people with 2 cakes each. I don't have a pizza oven but I heated my Weber grill to 500 degrees on the two right hand burners and heated the left burner to LOW. I put my non stick sizzle plate on the left side and cooked for 10 min. due to the size. YUM!!
Amazing recipe!!! You really did some simple , but yet incredible things to those Crab Cakes. Wow. Yummy.
The orange is nice to freshen the palate. Thank you!
I made these. DELICIOUS!!! Thanks, Taylor B! I pan fried them in olive oil and butter. They will try and fall apart (like most crab cake recipes with little to no filler) but be patient. Shape them into patties, cook them on medium heat for 8 mins before turning. I didn't squeeze any access liquid out and still cooked very well! So good.
Thank you this is one of the best videos and tutorial!!! Thanks
Grand! Thank you for sharing your recipe and good tidings to you!
Nice presentation, and I'm from Hampton, Virginia where crab cakes are as common as hotdogs. I recently just started broiling my crab cakes, because it's an eloquent approach and enhances the crab better than frying. I doll up my cakes too, which is a crime around here, and I always use homemade mayo and forgo any breadcrumbs.
me too and you're not lying!!!
Pending a trip to Baltimore in a few days, I watched a video with my hubby about Faidley's which showed a choice of either broiled or fried crab cakes. The owner says she likes them fried because of the crunchy outside, but I thought the broiled version would have a more delicate texture. I'm glad I saw your comment that confirmed my suspicions before our trip.
I love this guy! i made the crab cakes everybody loved them I lied and told them I was head chef at Napa valley years ago lol
Ha ha😂
😂😂😂😂😂😂😂
VERY happy I found this video. You may laugh but I made a vegan version with artichoke hearts and hearts of palm, perfection!!! Thank You
Beautiful Chef very impressive!!! 💯
likeable chef conveying the best recipe and explanation of technique of all the crabcake videos. this will be the recipe for crabcakes I will use. thanks chef
Great, thanks for sharing! 😋 yummy, yummy!!!!!!!
That looks sooo good !!
Great recipe, thank you. Perfect for family Sunday brunch.
Looks great!
we thought he was pretty awesome too, and the crab cakes were incredible. Plus, they were a lot healthier than the deep fried ones we're used to, making them the perfect counterpoint to all those rich holiday treats we're going to eat this month. Light, flavorful, but still indulgent!
WatchInsideMyKitchen can u PLEASE tell me name of sauce he played 1st as I couldnt understand him. Thanks
Thank you for the worthy info.
Thanks for the in depth video on making these Crab Cakes.
I learned a great deal.
Thx Again!
Beautiful crab cakes ❤ deliciousness 😋
This place had the best crab cakes.
Awesome!
This recipe looks amazing, live the addition of mustard and Worcester sauce, thank you, can't wait to try!
The best crabcake recipe ive seen
I know how to make crab cakes because of this video. I’ve been making them off and on for -6yrs.
Thanks for making the video. excited to try.
Very simple and very good.
making these tonight so far so good 😋
Dude, thanks for putting this video together. I rocked your recipe like a boss and made a killer dinner for my wife on her birthday. I was hoping you would publish your Remoulade sauce recipe but had to improvise with fish taco sauce instead.
....chef...you made it looks easy light and definitely surely delicious... greetings all the way from Singapore 💖💕❣️😍
looks good I will try!!
Enjoyed your simple video,,,will try at home with crawfish boil,,,hats off too executive chef
I think they look perfect!
Love this video.
Damn! These are actually MD style crab cakes! Seasoning is almost identical to what I use and the proportions are right on. I use soft fresh bread crumbs or crumbled saltines and soak them in the seasoned mayo before gently tossing with the crab meat. You're the first person I've ever seen who "squeezes out" their cakes as I was taught to do. I usually make a flatter cake and sautee them in butter. I'm going to try your higher, broiled cake next time and I'll try the panko while I'm at it. Fine job, sir!!
I do the same.
Dude I love this video. I completely replicated it to perfection. Clearly u are the man. I will subscribe to your channel and eagerly await more of your recipes
Outstanding I love your presentation good job can you please post some more videos making some special sauces for salmon cakes
I've always made a simple white sauce and added frozen baby peas to it and served over my salmon cakes. It's really simple and really good.
You don't need to follow some ones recipe to the exact. Most sauces like tarter are nothing but doctored up mayo.
Remember the flavors of the best sauce you ever had? Put those same herbs and spices little by little into a heaping tablespoon of mayo. Aoles are easy. Have fun, experiment and make something awesome..
Honestly, I'm not very impressed with this recipe. Its so basic and fine but, Pam spray? The about of sauce he put down on the plate was sloppy and overkill.
Instead of Pam spray you can actually use butter. As the butter browns it will give the top of the cake a beautiful color and a slight nutty flavor.
Orange wedges? 😆 why orange? It doesn't compliment anything on the plate. Keep it simple and use ingredients like wedges that will actually be used. Like a lemon wedge instead of orange.
The micro greens were a nice touch, if it was 1998. It doesn't need it. Whats the point of having a beautiful caramelize on the top of a cake if your just going to slop it up with greens?
Yea, this guy... 😅🤣😂
Being a Marylander, I was impressed...except! Crab cakes in Maryland are usually 6-8 oz. Some people like them fried, but most people take them broiled. We don't put a bunch of stuff on the plate because we want to taste the crab, as you said. For a California restaurant, you did good! 🤣
I like how he used the same old towel that he's wiping his hands and the counter with to clean up his plate presentation!
Haha… pro tip