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Video: Feast on these scrumptious crab cakes

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    >> 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

Ingredients
  • 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
Preparation

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.

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