Quarantine Cooking: Lump Crab Cake Recipe

Quarantine Cooking: Lump Crab Cake Recipe – Today Paula’s sharing a recipe from a friend for a delicious lump crab cake that’ll knock your socks off!
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Hey y’all welcome to my kitchen today I’ve actually got a friend in here in this kitchen with me today you just can’t see her I am gonna be sharing and I hope it’s all right Susan I am sharing Susan Mason’s recipe for her crab cakes everybody knows that Susan is a caterer

Here in town a very upscale if you’re looking for silver and all kind of oh she is incredible and she makes the most incredible crab cakes you’ve ever put in your mouth so she was sweet enough to share this in fact she did a show with

Me you could go back onto Facebook or somewhere and find the shows that Susan did with me on YouTube the Paula Deen channel okay and you can find the show that susan was there in the kitchen with me so Thank You Susan for sharing this fabulous recipe so we’re going to start

With mayonnaise and this is 1/2 a cup and you notice that we’re gonna mix all of our wet ingredients together first I’ve got two tablespoons I think it’s two tablespoons of Dijon yes two tablespoons of Dijon mustard a dash of Worcestershire sauce is that a – I think that’s a – we’re

Gonna call it a – and then – egg yolks it’s gonna make it real creamy and rich and that’s gonna work as a binder to hold our cakes together okay and now we are gonna add a look just a touch of cayenne pepper y’all this is one of

Those tones preferences I’m not gonna make it so hot with focus King enjoying it so I mean that was a dash of cayenne and then this is let me see what this is y’all a tablespoon – to Table two teaspoons it’s two teaspoons of a seafood thing oops

And which is like old bay it isn’t like okay it is opaque so this is Oliver Oliver bit I am going sprinkling a little pepper and a small amount of salt because crabs lived in a salty salty bathtub so we’re not gonna overdo it and this is the green onions the scallions

Or spring onions depends on where you come from is what you call them and red bell pepper and all this is diced more on the fine side and the last thing we’re gonna add y’all is our crab because crab is a delicate shellfish and

We don’t want to tear it up we want when you eat your crab cakes this is lump this is lump crab crab and it’s very very very expensive it’s probably Theresa do you remember $18 a pound 18 or 19 dollars a pound so it’s so good and I’m gonna fold I’m gonna

Fold this in it could you pass me back a little bigger spatula please buddy young the butter y’all won all right Oh Oh fold but Susan’s recipe calls for two pounds so this is not a cheap D show by any stretch normally we would tell you to let me

Jump straight out of my breeches no hush what is it what are y’all barking at little turds alright so I’ve just decided the best way to do this while they barking at Teresa a leaf Oh Bobby’s here yay my son Bobby has just pulled up yay

Alright but you see how these are it’s gonna be challenging y’all because that one meet is big big pieces so I’m gonna have to do this very carefully and in my pan over here I’ve got panko flour and just a bread crumb and I just added a little

Flour because to me the pincode sticks better if it has a little flour in it and Susan said that it takes let me see what she told us form into 10 crab cakes 3 inches wide and a half an inch thick each cake will need 3/4 a cup of bread

Crumbs so she socks that to it looking there look at that cake that’s beautiful Susan and I really really underestimated my team cuz uh-oh something’s ready Oh Teresa would you do me a favor and put some cheese on the top of that here we go I love pink Oh y’all I what

What did she call for what is she calling for oh just fresh breadcrumbs okay so sorry we’re we’re veering that way a little bit I can’t imagine me not following the recipe all the way but these are beautiful beautiful cakes y’all so you see the way it’s going it’s the whole

The whole crab cake thing is very delicate y’all we finally got the crab cakes Pat it out and Susan tells you to scoop up your crab cake put it in one hand filled this hand up with fresh bread crumbs and I get why she said use

Fresh bread crumbs and keep that in your hand because it does take 3/4 of a cup of bread crumbs but each crab cake and she cooks her cakes and a fairly deep amount of all and I’m cooking these over medium high and she said just flip them until they’re done

And I found when I found it me but one flip with mine if if Susan goes you’re catering y’all she brings a whole set up I think she sets up in the garage with her fryer with her cookers and she cooks everything right there on the site so

Her the guests are getting the freshest of the breakfast one time she catered one of my birthday parties oh my goodness y’all remember the food how good it was Susan this kind of food to eat you know that that little faint to food they call it oh so there’s really nothing to cook

In here there is two egg yolks but the crabmeat has already been processed but don’t these look beautiful right that one can be did it a bit more so I buried from her recipe by using pin code in flour but you know next time I will go by her

Recipe exactly because I think that the fresh breadcrumbs actually do work best because the fresh ones stay up so much of the moisture in the crab cake mixture and so they don’t stick to better together so don’t toast your bread just I put fresh bread in in my food

Processor and this is the once it’s done with fresh bread and this is the ones done with pink coat feeding Peggy a crab cake and she’s gonna love it I just took her a little bowl of uncle Bubba’s sure he’s good seafood be up before that she had um a

Bunch of look at that little piece of one to fall off well Kapow how beautiful are those y’all come in here Bobby and take you away I think I’ll hold up a little hot right but they look and smell great maybe we can blow on that will buy bangles look I’m out

God I didn’t get it near my mouth nothing mmm no Bobby I shared Susan Mason’s well grant cake recipe with everybody day her food is great so see if it’s cooled off enough nice fresh crab – it tastes oh oh it’s long I want to pass along boys that good

So if you would like to take some uncooked do you know where they would cook incredibly well let me take the first one is gonna be in an air fryer yes hate it on the first time you would want to spray it with your spray and so you

Could eliminate all the fat from the great this would be perfect in the air it would be perfect yeah yeah I might think oh wow those are great thanks Susan Mason thank you you’re a dear friend loving best dishes y’all hey y’all it’s Paula Dean now if you

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