How to Make Crab Cakes Recipe | Home Cooking with Jacques Pépin 2022.

Crab cake. I want to do crab cake, one of the glory of New England. I didn't know crab cake when I came to this country. And I want to show you how to do it very simply. I have two little slices of bread here. And this is thin bread with fresh breadcrumb. Fresh breadcrumb is always better than the dry one. It's not really better. The idea is only that with one little slice of bread like that, you do like half a cup, three quarters of a cup of breadcrumb. If I were to do crouton with that and put the crouton in there, I would have two or three tablespoons of breadcrumb per slice of bread. As you can see here, by two slices of bread, I have over a cup of breadcrumb. So I may not use all of it. So here I have eight ounces of loam crab. And those are very expensive loam crab, those large pieces like that. But it is the best. They are really, really good. And with that, we're going to put like one, two, three, like four tablespoons of mayonnaise, a little dash of salt, and some scallion. You can put another type of herb if you want. So here I have two large scallions, which is probably at least a quarter of a cup. So I am going to mix this in there with breadcrumb. And that should do, you know, for crab cake. Well, so I put a little more breadcrumb. So that would be about three quarters of a cup here. Okay. And then, of course, we can do that ahead, mold them and have ready whenever you're ready to sauté them. I will have a couple of tablespoons of olive oil, one at least, maybe a tablespoon of butter, go with it. And I can start molding those. Let's see, one, two, three, three, four. Okay. Of course, you can do larger one on the first course. That would be more of a first course. And here, I'm going to sauté them like this. I could even put more breadcrumb here. I have some left. You know, when you mold it like this, you could mold it and dip it in there. Okay. Remember that everything is basically cooked in there, so you just want to get them hot, nice and crusty. Yes. I will even lower the heat a little more because there is many variation. You put eggs in it, you can put all kind of stuff. Then we'll do a sauce with that. I will have about, I would say, sort of a cup of mayonnaise, a good teaspoon of horseradish in there, like two or three tablespoons of V8. Give me the color and a bit of spice. If I want it more spicy, I can even put a little bit of the hot sauce ensemble, like half a teaspoon maybe. This would be cooked enough. I would stop it. Put that in there. Good. I think I'll add a little bit of lemon juice to that too for acidity. A couple of tablespoons of chives and that's it. So, I would probably, as I say, serve that on the first course. When you spread out a sauce like that, it's always better to put it right in the center and spread it from the center out instead of trying to come, instead of often trying to come to do it on the side like this. Here we are. It's beautifully brown on both sides. As you can see. One, two, three. That piece is for the chef. In the center of that, the sage is just coming out, so a little bit of shade for decoration. And here it is, the crab cake with the hot sauce on the first course. Bon appétit and happy cooking. Happy cooking.