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@@eiskaltertorjaeger I don't understand how most people eat so much... My dad and mom would agree with you, but one of those crab cakes with the salad and brocolli he mentioned is perfect for one of my two meals a day (and I'm 6ft2, 200 lbs)
As a cook at a Maryland hotel, I sometimes fantasize of making crab cakes without Old Bay. Under my old executive chef, we used to get cases of broken Ritz crackers for crab cakes. I like to add the bread/cracker crumbs to the crabmeat a while before adding the wet ingredients. Usually 12 pounds jumbo lump, 6 pounds lump, crumbs, parsley, flavored Hellman’s mayo thinned with extra eggs.
@@kayh5351 I’m not telling a stranger on the internet what hotel I work at, but it is in Ocean City. Not sure what we pay for it, as I don’t work in the receiving/purchasing department, and never really payed attention to it. We get it in 7.5 pound containers, but I assume it arrives by the case downstairs.
A note on Kenji’s egg separating method. If you are making meringue make sure your hands are super clean (as they should be) because oil from your hands can stop the white from whipping up. I dealt with this when I didn’t wash up enough after making focaccia.
It’s actually a myth that fat stops egg whites from whipping up properly. Egg yolks - yes, fat -no. This has been tested by Daniel Gritzer (www.seriouseats.com/is-it-true-not-to-get-yolk-in-egg-whites) and Ann Reardon who whipped a whopping 1 teaspoon of oil into 1 egg white (th-cam.com/video/CPBeMalq5JE/w-d-xo.html). However clean hands and clean bowl is still a good idea because your hands could have had something else to interfere with the meringue
Made crab cakes just like this the first time I cooked a meal for the woman who eventually became my wife. This was 20 years ago, and I still make them the same to this day. Only difference would be store bought mayo instead of homemade, and I add some oil to the butter to bring the crispy a little higher up the sides of the cakes.
I bought Kenji’s book “The Food Lab” and read it cover to cover. It’s one of the best cook books I’ve ever purchased. One thing stands out about this book that you’ll immediately realize…Kenji is a total nerd. 😀
well the theory is that krabby patties are named that way bc the secret ingredient is crabs, that's also why mr eugene krab is the only crab in bikini bottom.
I followed these directions but subbed out crab for salmon belly that was previously cooked via sous vide, chilled, then shredded. Next level! Thanks Kenji!
Nothin' but love for Kenji; crazy to see he's nearly at 1 million subs. Whenever a professional chef with years of experiences says something is "quick and easy," it most certainly WON"T be "quick and easy" for the avg. home cook. P.S. - I friggin' love crab cakes.
0:57 Such a simple and straightforward trick to quickly separating whites from yolk, can't believe so many cooking videos skip over it for the more "refined" eggshell sloshing method Thanks Kenji
@@sem3ndem0n_73 If doing multiple eggs, it is best to crack them in a small bowl, pick out the yolk, and transfer white to another bowl, then repeat. That way when you inevitably eventually break a yolk, you don’t ruin the whole batch of whites.
@@lauramiz9674 that's what you do in most restaurants. It's the method I use as well. When I was working dessert station at one restaurant I'd have to separate 75 egg yolks for creme brulee once a week.
@@DroogyParade Respectfully, I've been taught differently in the kitchens I've worked in.. Always start with the eggs really cold, crack with your dominant hand through your other hand over the whites bowl, toss your yolk in the yolk bowl. Otherwise you're making additional steps by having to reach in to scoop them out and wasting more eggs with the higher chance of breakage while scooping. I'm not saying your way is wrong, I'm just saying in my experience I get better results cracking them through some vessel to catch the yolk, like your hand or an egg separator (ideally your hand because if one breaks as you're cracking it you just close your fingers before it drips through) I guess my point is, if you're going to dirty your hands with egg, you might as well just catch the yolk straight away. I could have probably said it less snottily in my first comment. Cheers, and to each their own!
I typically sear one side and broil the other in the same pan when I make crab cakes, but I agree that cooking both sides on the stovetop comes out better. The reason I've stuck with broiling is just because I buy premade ones (from a high quality butcher shop) and they're formed with a dome on one side - it's just easier for me to keep the flat side in contact with the pan the whole time, instead of the dome side rolling around or trying to smash them flat and risking breakage. The biggest downside I've noticed isn't even related to final doneness or browning. When you serve with the domed side up, chunkier garnishes (I tend to go with pico de gallo with a bit of habanero and mango or pineapple) have trouble adhering, which makes it annoying to get a cohesive bite. Not annoying enough that I'll bother addressing it when cooking for myself, but definitely a consideration when serving guests
The easiest course of action may just be to raise the issue with your butcher as eloquently as you did here. It sounds like they take pride in their crab cakes and would appreciate the feedback.
@@camelbro www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans Couldn't quite find a guide on carbon steel specifically, but there is an article by Gritzer asserting they're mostly interchangeable. So most of Kenji's advice for maintaining cast iron likely translate well to carbon steel.
During the 50s my school used students to cook the mid day meal. That is when I learned how to make mayo from scratch. We did not have electric equipment.
I absolutely love your videos, Kenji. I especially appreciate your teaching style and the way you include specifics for the reasons behind your methods. I would love to learn how you'd prepare cioppino. Thank you!
i love how the dog has figured out not just that there's a cooking video going on but (by time elapsed or tone of voice or whatever) that it's almost over, and _that's_ when it's time to wander in looking for a treat
I grew up In Deleware and we would always go to a crab place in Rock Hall, MD. My mom always got the crab cakes, while I couldn't resist a whole crab so I could play with the claws afterwards. Man do I miss that place!
Kenji, we recently visited Seattle again a week ago and are just blown away with the great quality of Metropolitan Market. Even though we ate at some great restaurants (and all of them were observing 50% capacity and face masks), we still found ourselves eating half our meals from Metropolitan. Have you had a chance to form an opinion of them? Your various tips in making crab cakes encompass many great techniques more widely applicable, like making mayo is easier and takes less time (with a stick blender) than putting a jar into your cart. Thanks for your vids and knowledge dissemination, and your social advocacy!
Ive been watching your content religiously since before the pandemic, welll before, and JUST realized that I had never subscribed. Will definitely make these this summer.
The hand egg separation works great if you can reliably break eggs with one hand. I can break eggs one-handed, but not reliably, so I prefer the method where you pass the egg between the two shell halves. Of course that itself depends on you being able to reliably crack eggs into two solid halves, which not everyone can do. The cool thing about separating eggs is there's like a dozen different methods that all work for people with different skill sets.
I like how his movements are somehow both frantic and relaxed at the same time. But I guess it makes sense that his muscle memory is set on turbo but his mind is just set on having a good time
America's Test Kitchen did a good video about buerre blanc (white sauce? butter sauce? something like that) where they steam some spring veggies (including green beans) and toss them in a butter sauce. I made it and it was an absolute hit, highly recommended. Search: "How to Make Buttery Braised Spring Vegetables"
It’s a Unicorn “Magnum” - just about every big food TH-cam channel uses them. I’ve been trying to get my hands on one for ages but it seems like they’re always sold out everywhere.
@@McFleurystorm Normally Kenji does use a unicorn magnum, but this one is a different one. Unicorn magnum top is rounded. Also unicorn magnum is one solid piece as you reload by twisting and revealing a side hole to refill your peppercorns. The one on this video the top fell off as he was using it.
Looking at Caleb Stower's comment and comparing the video, it has the same side indents as the Mannkitchen Pepper Cannon. Rather not spend $200 on a pepper grinder and I love my Unicorn Magnum.
If you need to separate egg yolks from whites you can use a plastic water bottle. Break the eggs into a bowl and squeeze the bottle a bit, hold the mouthpiece of the bottle to the yolk and then release it so that it creates a vacuum sucking the yolk into the bottle. Then just squeeze again to let it out. No dirty hands! :))
I spoke with the rest of the Maryland grand council and despite a few nit picks from our more conservative members we have decided to approve your application for "quite good crab cake". Our watermen are on their way to your location to give you "a stern talking to" about using dungeness crab.
Chefs are notoriously bad at measuring by the book (although I know Kenji can if he wants to) because they measure by "feel" 90% of the time. By the way I don't mean for that to be a dig, it's a sign of expertise!
That's what I like about Kenji. He observes great portion control. Just enough food so that nothing gets wasted. A lot of his recipes are pretty high in calories, and if you're eating breakfast, lunch and dinner, you don't need a big meal for each part of the day.
@@IMJwhoRU Sorry, shelled and deveined raw shrimp, fresh if possible but frozen works ok too. Throw them into a food processor with a bit of heavy cream and pulse until you've got a sort of paste. Ratio should be 1lb crab, 5 oz shrimp, 1/4 cup heavy cream.
12:42 Oh ho ho. I know that beep at the anywhere. Any chance on your thoughts on the Anova Precision Oven after using it for awhile? I love mine, but am curious as to what you think about it.
I went back to Boston recently and I have been craving a lobster roll ever since I've come back home. Please make a lobster roll video so I have an excuse to spend an insane amount of money on lobster
I struggled to find one that fits my immersion blender like that, I use one that is narrow at the bottom and widens further up. It works just fine. As long as the bottom of the container is only a little wider than the head of the blender I think it should work.
Kenji! If you're running a Canon DSLR (which I think you are?), have you looked into using Magic Lantern for your video recording? It shouldn't get in the way for still photography at all, but it will make your life recording video much easier. Features like focus peaking and a lot of other video/broadcast cameras make videography with a DSLR much easier.
But how'd he do the broccoli? 🤔 This just looks like such a simple, delicious recipe. I'm not much of a seafood person but I'd definitely make these one day. Just awesome lookin'. Peace ☮️
Kenji's serving for 3 people eating crab cakes is maybe 1 serving for me.
He made “the big one” for himself and I was like weeeeell
Sammeee, but i like to think he's cooking all day long.
i just dont believe that his servings are able to fill 2 adults and a kid. this looks more like a snack than a dinner.
_maybe_
@@eiskaltertorjaeger I don't understand how most people eat so much... My dad and mom would agree with you, but one of those crab cakes with the salad and brocolli he mentioned is perfect for one of my two meals a day (and I'm 6ft2, 200 lbs)
As a cook at a Maryland hotel, I sometimes fantasize of making crab cakes without Old Bay. Under my old executive chef, we used to get cases of broken Ritz crackers for crab cakes. I like to add the bread/cracker crumbs to the crabmeat a while before adding the wet ingredients. Usually 12 pounds jumbo lump, 6 pounds lump, crumbs, parsley, flavored Hellman’s mayo thinned with extra eggs.
Just use J.O. instead.
@@kayh5351 I’m not telling a stranger on the internet what hotel I work at, but it is in Ocean City. Not sure what we pay for it, as I don’t work in the receiving/purchasing department, and never really payed attention to it. We get it in 7.5 pound containers, but I assume it arrives by the case downstairs.
Love when people do videos of MD Crab Cakes... they never get it right. 🤣😂🤣 Want a Real MD Crab Cake follow the recipe on the Old Bay container. 🙄🙄🙄
@@bobhelm4942 J.O.?
@@kayh5351 that is not true, every MD restaurant I've worked in used Old Bay
12:44 the way Hamon snatched that crab cake. 🥺❤
A note on Kenji’s egg separating method. If you are making meringue make sure your hands are super clean (as they should be) because oil from your hands can stop the white from whipping up. I dealt with this when I didn’t wash up enough after making focaccia.
It’s actually a myth that fat stops egg whites from whipping up properly. Egg yolks - yes, fat -no. This has been tested by Daniel Gritzer (www.seriouseats.com/is-it-true-not-to-get-yolk-in-egg-whites) and Ann Reardon who whipped a whopping 1 teaspoon of oil into 1 egg white (th-cam.com/video/CPBeMalq5JE/w-d-xo.html). However clean hands and clean bowl is still a good idea because your hands could have had something else to interfere with the meringue
Made crab cakes just like this the first time I cooked a meal for the woman who eventually became my wife. This was 20 years ago, and I still make them the same to this day. Only difference would be store bought mayo instead of homemade, and I add some oil to the butter to bring the crispy a little higher up the sides of the cakes.
I bought Kenji’s book “The Food Lab” and read it cover to cover. It’s one of the best cook books I’ve ever purchased. One thing stands out about this book that you’ll immediately realize…Kenji is a total nerd. 😀
and totally cool
They should be called crabby patties.
well the theory is that krabby patties are named that way bc the secret ingredient is crabs, that's also why mr eugene krab is the only crab in bikini bottom.
@@remy7663 whoa
@@remy7663 but there is also his mom.
edit: well.. who would chop his mom into crabby patties.
The dedication of this man to re-film this with audio. Astounding 👏🥲
"Darn it, I guess I'm going to have to make and eat these darn crab cakes again"
Is that what happened! I remember seeing the original post and it vanished in no time
I didn’t reshoot it. I reuploaded it.
I thought your dog’s name was Shabu, but she appeared when you said Aioli. 🤔😁
Imagine eating just one crab cake.
IKR! 😆🤪
Poverty is the only reason for that: crab has gotten expensive!
I followed these directions but subbed out crab for salmon belly that was previously cooked via sous vide, chilled, then shredded. Next level! Thanks Kenji!
Nothin' but love for Kenji; crazy to see he's nearly at 1 million subs.
Whenever a professional chef with years of experiences says something is "quick and easy," it most certainly WON"T be "quick and easy" for the avg. home cook.
P.S. - I friggin' love crab cakes.
0:57 Such a simple and straightforward trick to quickly separating whites from yolk, can't believe so many cooking videos skip over it for the more "refined" eggshell sloshing method
Thanks Kenji
I mean you could always crack them in a bowl and pick out the yolks with your hands
@@sem3ndem0n_73 I'm willing to bet you've never tried this.
@@sem3ndem0n_73 If doing multiple eggs, it is best to crack them in a small bowl, pick out the yolk, and transfer white to another bowl, then repeat. That way when you inevitably eventually break a yolk, you don’t ruin the whole batch of whites.
@@lauramiz9674 that's what you do in most restaurants. It's the method I use as well. When I was working dessert station at one restaurant I'd have to separate 75 egg yolks for creme brulee once a week.
@@DroogyParade Respectfully, I've been taught differently in the kitchens I've worked in.. Always start with the eggs really cold, crack with your dominant hand through your other hand over the whites bowl, toss your yolk in the yolk bowl. Otherwise you're making additional steps by having to reach in to scoop them out and wasting more eggs with the higher chance of breakage while scooping. I'm not saying your way is wrong, I'm just saying in my experience I get better results cracking them through some vessel to catch the yolk, like your hand or an egg separator (ideally your hand because if one breaks as you're cracking it you just close your fingers before it drips through)
I guess my point is, if you're going to dirty your hands with egg, you might as well just catch the yolk straight away. I could have probably said it less snottily in my first comment.
Cheers, and to each their own!
I typically sear one side and broil the other in the same pan when I make crab cakes, but I agree that cooking both sides on the stovetop comes out better. The reason I've stuck with broiling is just because I buy premade ones (from a high quality butcher shop) and they're formed with a dome on one side - it's just easier for me to keep the flat side in contact with the pan the whole time, instead of the dome side rolling around or trying to smash them flat and risking breakage. The biggest downside I've noticed isn't even related to final doneness or browning. When you serve with the domed side up, chunkier garnishes (I tend to go with pico de gallo with a bit of habanero and mango or pineapple) have trouble adhering, which makes it annoying to get a cohesive bite. Not annoying enough that I'll bother addressing it when cooking for myself, but definitely a consideration when serving guests
The easiest course of action may just be to raise the issue with your butcher as eloquently as you did here. It sounds like they take pride in their crab cakes and would appreciate the feedback.
Can you do a video on how you use and maintain your cutting boards? You use a variety and it'd be great to hear when you use which and why.
I second this but also include your cast iron/carbon steel
He's written an article on the subject: www.seriouseats.com/how-to-season-and-maintain-a-wood-cutting-board
@@camelbro www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans
Couldn't quite find a guide on carbon steel specifically, but there is an article by Gritzer asserting they're mostly interchangeable. So most of Kenji's advice for maintaining cast iron likely translate well to carbon steel.
During the 50s my school used students to cook the mid day meal. That is when I learned how to make mayo from scratch. We did not have electric equipment.
The "I am shooting a video by the way" is legit family life.
I absolutely love your videos, Kenji. I especially appreciate your teaching style and the way you include specifics for the reasons behind your methods.
I would love to learn how you'd prepare cioppino. Thank you!
Maryland in me misses Blue Crab so much
i love how the dog has figured out not just that there's a cooking video going on but (by time elapsed or tone of voice or whatever) that it's almost over, and _that's_ when it's time to wander in looking for a treat
Today I cooked my Sunday Pork Roast and also pickled some Fresno Chilis. I'm eating dinner right now while watching this
You guys doing ok in this heat? Brutal!
i know its crazy, im a bit north in canada and we're expecting 41 celsius tomorrow !!
Vernon British Columbia riding at 44°C tmrw, cold baths seem like a good idea
It hit 115 f in the Willamette Valley today
@@deskysurfer gonna be that tmrw where I am 😑
I’m in Texas from the pnw this week and I was expecting to be hot here, not jealous of what’s happening up there
I make your homemade mayo recipe almost every week! Especially with lost if garlic!!
Looks fantastic. BTW, my 3yr old absolutely loves “Every Night is Pizza Night” and wants us to read it all the time!
I don’t like seafood , but I’ll watch kenji make some crab cakes
Quoting yourself on a kitchen mat is a new flex
I grew up In Deleware and we would always go to a crab place in Rock Hall, MD. My mom always got the crab cakes, while I couldn't resist a whole crab so I could play with the claws afterwards. Man do I miss that place!
Coming from Maryland, they look great, but would be better with one thing. Old Bay.
"you want as little binder as possible" Maryland approves this message.
Kenji, we recently visited Seattle again a week ago and are just blown away with the great quality of Metropolitan Market. Even though we ate at some great restaurants (and all of them were observing 50% capacity and face masks), we still found ourselves eating half our meals from Metropolitan. Have you had a chance to form an opinion of them? Your various tips in making crab cakes encompass many great techniques more widely applicable, like making mayo is easier and takes less time (with a stick blender) than putting a jar into your cart. Thanks for your vids and knowledge dissemination, and your social advocacy!
Ive been watching your content religiously since before the pandemic, welll before, and JUST realized that I had never subscribed. Will definitely make these this summer.
Nice new tat! Looks sick :)
Finally! Thank you Kenji. Excited to try this one out.
I like how he shouts to his wife that he is shooting a video, like she thought he was just talking to himself in the kitchen
The hand egg separation works great if you can reliably break eggs with one hand. I can break eggs one-handed, but not reliably, so I prefer the method where you pass the egg between the two shell halves. Of course that itself depends on you being able to reliably crack eggs into two solid halves, which not everyone can do. The cool thing about separating eggs is there's like a dozen different methods that all work for people with different skill sets.
You can crack into a bowl and just gently fish out the yolk! Just don't like, blast it into the bowl so they yolk stays whole.
@@emmythemac That's another great method. You can also do the empty water bottle trick to suck the yolk up.
My late Marylander MIL made wonderful crab cakes. When I asked for her recipe, she said "it's the one on the can of Old Bay."
i love it when the dogs pass by sometimes :D
Thanks for sharing this Kenji
Ohhh even Jamon is excited!
I like how his movements are somehow both frantic and relaxed at the same time. But I guess it makes sense that his muscle memory is set on turbo but his mind is just set on having a good time
Thank you for this video.
Thank you, as always
The dog is the most grateful
Love your show! 😊
Could you please do a recipe with green beans since they are coming into season? And snap peas?
He did a great video on pasta primavera recently!
He has tons of great spring vegetable videos. Just search up spring veggies Kenji. But I love seeing that stuff and I would love to see more!
@@mikeyaustin7526 I’ve seen all of his videos. There a few at most, not a ton, but I agree I would love to see more, which is why I asked.
@@TheSexikiwi i saw that! Am gonna try to make it this week 💖
America's Test Kitchen did a good video about buerre blanc (white sauce? butter sauce? something like that) where they steam some spring veggies (including green beans) and toss them in a butter sauce. I made it and it was an absolute hit, highly recommended. Search: "How to Make Buttery Braised Spring Vegetables"
I'm salivating....
Are we gonna sit here and ignore how crazy this pepper grinder is? Two twists shed a ton of pepper! What brand is it??
It’s a Unicorn “Magnum” - just about every big food TH-cam channel uses them. I’ve been trying to get my hands on one for ages but it seems like they’re always sold out everywhere.
@@McFleurystorm Normally Kenji does use a unicorn magnum, but this one is a different one. Unicorn magnum top is rounded. Also unicorn magnum is one solid piece as you reload by twisting and revealing a side hole to refill your peppercorns. The one on this video the top fell off as he was using it.
Looking at Caleb Stower's comment and comparing the video, it has the same side indents as the Mannkitchen Pepper Cannon. Rather not spend $200 on a pepper grinder and I love my Unicorn Magnum.
You can also check out his twitter post on Feb 2 comparing the mills. Spoiler: He prefers Unicorn.
He said in a previous video that it’s a new one at around $300
Those look good, but... all four would be mine!
Oh yay Crab Cakes Back. Now with added audio and extra Kenji speech
I knew as soon as that chunk fell off the crabcake when plating that it'll be for Shabu
I wonder if this would work with tinned tuna as opposed to crab! 🤔
If you need to separate egg yolks from whites you can use a plastic water bottle. Break the eggs into a bowl and squeeze the bottle a bit, hold the mouthpiece of the bottle to the yolk and then release it so that it creates a vacuum sucking the yolk into the bottle. Then just squeeze again to let it out. No dirty hands! :))
Yeay! The crab cakes are back! 👍
Can you feel it now, Mr. Krabs??
I love me a double “oops”-video.
I'm here while the video is fresher than the Crabby Patties. In to view after only being available for 45 seconds. 😝
Your daughter’s big challenge in life will be to find a partner who cooks as well as dad. 😀. Looks fantastic. Thanks
Given she’ll be able to cook for herself I don’t think that’ll be a problem.
@@JKenjiLopezAlt , good point.
Life hack: throw one of these on a hamburger bun.. 🔥🔥👌🏼
I like that you kept them simple and let the crab shine through. They looked beautiful. It makes me want to make a crab rangoon cake.
Thank you Kenji. Bail me out again as I only got 2/3 lb of fresh lump crab. I love the lemon aioli idea.
you got that good crab out in Seattle
The David Rosengarten method of using Wonder Bread as a binder works great.
I literally thought, "He didn't add mayonnaise while he was making mayonnaise." :P
Always coming in with the heat 🔥🔥🔥
that looks like the most effective pepper grinder known to mankind and i want it.
the pepper cannon
It looks like the pepper cannon , they cost a fortune, not sure its worth the cost over the Magnum
Yeah Kenji wash those hands!
“A little gentle poke into this”
“Now they are using tweezers” that was really funny.
I spoke with the rest of the Maryland grand council and despite a few nit picks from our more conservative members we have decided to approve your application for "quite good crab cake". Our watermen are on their way to your location to give you "a stern talking to" about using dungeness crab.
Man I would love to be this guy’s dog 🥲 those are some good dog scraps
am I just really bad at eyeing measurements or does Kenji always say a tablespoon when its like 2 tablespoons for sure?
If you are referring to the Dijon that was like 3 Tablespoons lol (unless its some GoPro Fisheye lens fuckery).
Chefs are notoriously bad at measuring by the book (although I know Kenji can if he wants to) because they measure by "feel" 90% of the time.
By the way I don't mean for that to be a dig, it's a sign of expertise!
With this kind of recipe, it really doesn’t matter, you simply add as much or as little mustard as you like.
Maybe the camera adds one tablespoon? ⚖️🤔😉
@@decorgirl9716 i thought the camera usually added 10 pounds
10:50 ha someone heard the container open
Jamón and Shabu are so cute 🥰
Can you please explain how your family eats so little? That entire meal for 3 is like 1000 calories
he did say he was also roasting broccoli, but they probably eat several small meals/snacks throughout the day if they aren’t feasting on a huge meal
That's what I like about Kenji. He observes great portion control. Just enough food so that nothing gets wasted. A lot of his recipes are pretty high in calories, and if you're eating breakfast, lunch and dinner, you don't need a big meal for each part of the day.
@@carnifex2005 That and you can just look at the guy. He’s not exactly emaciated. I’m sure he’s eating just fine.
Dear god, that was easy. Thanks!
Honestly if kenji hadn't mentioned it I wouldn't have noticed the change in pans
I buy crab cakes at Aldi but this was wonderful. You are genius.
Very finely minced shrimp also works well as a crab cake binder.
That’s fascinating. Do you use raw or cooked shrimp?
@@IMJwhoRU Sorry, shelled and deveined raw shrimp, fresh if possible but frozen works ok too. Throw them into a food processor with a bit of heavy cream and pulse until you've got a sort of paste. Ratio should be 1lb crab, 5 oz shrimp, 1/4 cup heavy cream.
Real ones know there was another crab cakes video last week
Yeah! But I made the wedge salad too and it was 👌
I can’t say I can afford crab rn but I’m definitely gonna make some canned salmon patties and homemade Mayo
12:42 Oh ho ho. I know that beep at the anywhere. Any chance on your thoughts on the Anova Precision Oven after using it for awhile? I love mine, but am curious as to what you think about it.
I thought it was a cuckoo clock at first, lol. (I'm a bit sleep deprived.)
Hey Kenji, it's everyone!
yay! i get to be early to my fav cooking show!
Maryland style???? No freaking way. You couldn't give that shit away in Maryland.
Hmmm...your daughter's crab cake? Dog tax. Your wife's crab cake? Dog tax. But your crab cake made it through, unscathed... 😂😂
i was looking away at 2:25 and looked up so fast ahahahaha
He reuploaded with audio this time! :D
I went back to Boston recently and I have been craving a lobster roll ever since I've come back home. Please make a lobster roll video so I have an excuse to spend an insane amount of money on lobster
Greetings from Maryland Kenji, Lemon aolo/Mayo sounds interesting but I've always just used Duke's.
You could cook these out on the sidewalk today!!!
Kenji is that a new tattoo on your arm? Love the artwork man never noticed it before.
Did the beaker cup come with your immersion blender? Or where did you find one that fits the round blade so well?
He found it
You can really use any cup of round high thing that fits
Got a french press for coffee? Use that thing.
I have the same blender and that cup came with mine.
I struggled to find one that fits my immersion blender like that, I use one that is narrow at the bottom and widens further up. It works just fine. As long as the bottom of the container is only a little wider than the head of the blender I think it should work.
Homemade hot dog bun? Geeze Louise.
Kenji! If you're running a Canon DSLR (which I think you are?), have you looked into using Magic Lantern for your video recording? It shouldn't get in the way for still photography at all, but it will make your life recording video much easier. Features like focus peaking and a lot of other video/broadcast cameras make videography with a DSLR much easier.
HA! I just made your foil crab cakes yesterday! this is way easier.
Aw, ya didn't lick the mustard spoon!
Somehow I knew you were going to say hotdog bun. . . or maybe was just hoping, since I have some good ones tonight
But how'd he do the broccoli? 🤔
This just looks like such a simple, delicious recipe.
I'm not much of a seafood person but I'd definitely make these one day. Just awesome lookin'.
Peace ☮️
Just roasted real hot with olive oil and salt. Served with lemon.
@@JKenjiLopezAlt oh boi. Thanks, Kenji. I have never tried broccoli roasted before. Thanks for the reply.
MM THAT SMELLS GOOD
Kids! Unplug your appliances before sticking a spoon into the moving parts