1. Headline
  1. Headline

Video: Feast on these scrumptious crab cakes

  1. Closed captioning of: Feast on these scrumptious crab cakes

    >> to get cooking. and we've got a maryland favorite. we're talking crab cakes .

    >> crab cakes .

    >> all right. you're going to love these.

    >> yes, one of our favorite restaurants is michael 's. and michael mccarty is here. he's the owner of the restaurant here in new york and also in santa monica . he's going to share his recipe. and he's brought along one of his new york-based chefs. kyung lin.

    >> anything that starts with this, i love already.

    >> talk about the crab cakes .

    >> this beautiful jumbo lump crab meat from maryland. we're going to make a little binder. japanese bread crumb with just milk. let it sit and stir it.

    >> want me to do that for you?

    >> sure.

    >> you have to work, kath.

    >> then egg yolk. dijon mustard .

    >> crab meat .

    >> worcester sauce . i can never pronounce that.

    >> it's the lump crab.

    >> don't overmix it. just gentle.

    >> oh, don't overmix it. okay.

    >> that's the binder so it will hold the crab meat together.

    >> should she put this in here?

    >> dump this in here.

    >> pepper always.

    >> dump it in here.

    >> and then stir it again?

    >> just toss it together.

    >> look at that.

    >> he's a master chef and we're doing all the work.

    >> hello.

    >> and then form it up like that.

    >> you toss with some flour.

    >> tell us what we've got over here. how long do you cook those for?

    >> probably two, three minutes a side. very, very quick. your crab is already cooked. you're just trying to warm it up and get it really crispy.

    >> we're going to serve that with the famous corn salsa.

    >> yes.

    >> kyung. you use the red onions . beautiful corn. summer corn is spectacular. jalapenos and cilantro. a little olive oil . key to life is olive oil and moisture. lime juice . salt and pepper . you want to be able to balance it. make sure not too much lime. olive oil will bring it all together.

    >> perfect blend.

    >> and then assemble it.

    >> and you have to have this as a fabulous summer dish.

    >> i've been dying to try this wine.

    >> we're big rose fans. this is the original pink floyd from the south of france.

    >> which is now the home of brad pitt and angelina jolie .

    >> they make their beautiful rose. this is the first release.

    >> how about a toast.

    >> that is delicious.

    >> we're going to try your crab cakes .

    >> michael 's on wednesdays at lunch it is the place to be.

    >> wild.

    >> thank you for coming.

    >> tomorrow, finding your second act in life.

    >> and the garden projects you should tackle yourself. and guess who else is here?

    >> tim gunn .

TODAY recipes
updated 7/18/2013 8:29:11 AM ET 2013-07-18T12:29:11

Recipe: Crab cakes with corn-jalapeno salsa and herb aioli

  • Crab cake
  • 1 pound Maryland crab meat or other (jumbo) lump crab meat
  • 1cup of Japanese breadcrumbs
  • 1/2 cup whole milk
  • 1 egg yolk
  • 1/2 tbsp. Dijon mustard
  • 1/4 tsp. Worcestershire
  • 1 tbsp. minced parsley
  • Salt and pepper to taste
  • 1 cup of wondra or all-purpose flour (for dusting only)
  • Vegetable and small chunk of butter to cook with
  • Corn jalapeno salsa
  • Fresh corn kernels from 2 ears of corns
  • 1/4 cup of red onion
  • 1 tbsp of minced jalapeno (seeded)
  • 1 tbsp minced cilantro
  • Juice of 1-2 limes
  • Salt and pepper to taste
  • Herb aioli
  • 2 cups of mayo
  • Chives
  • Parsley
  • Juice of half lemon

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. Combine the breadcrumb and milk together, stir it and let it sit for 2-3 mins. Gently fold in the crab meat with egg yolk, parsley, dijon mustard and breadcrumb mixture. Do not over mix it; you do not want the crab meat to break down. Shape into 6 crab cakes, dust with wondra or flour and refrigerate for at least 1 hour, or it can be frozen up to 1-2 weeks.

Heat about 2 tablespoons of vegetable oil and small chunk of butter in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Corn salsa:
Combine all ingredients and let it sit for 20 mins. Herb aioli:
In a blender add 2 cups of mayo, some chives, parsley and juice of half lemon. Puree it until smooth.

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments