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Bryan Davis Rob Carson

www.bryanskitchen.com  

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

Making the Aioli for the Crab Cakes

Chef Bryan demonstrates how to make aioli for crab cakes.

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Making the Aioli for the Crab Cakes

Ingredients

Crab cakes

1 pound of lump crab meat
1 cup of bread crumbs
Green onions for plating
Chives for plating
2 tbsp mayonnaise
2 tbsp old bay seasoning
2 tbsp dijon mustard
2 tbsp lemon juice
2 tbsp vidalia onion vinaigrette
2 tbsp butter
2 tbsp vegetable oil

Sauce

2 tbsp sour cream

2 tbsp mayonaise

1/2 tbsp lemon juice

1/2 tsp chipotle in adobo sauce

Instructions

 


1. Pick apart the crab meat to make sure there are no shell or cartilage fragments.


2. Create the binding sauce by combining the mayonnaise, Old Bay, dijon mustard, lemon juice and Vidalia onion vinaigrette.


3. Add an egg to the crab meat and then add the sauce and mix it together.


4. Add the bread crumbs to the meat and about half of the sauce a little at a time, just enough to bind the mixture together.  Fry the crab cakes on the stove on high heat in a combination of clarified butter and vegetable oil.

 

5. Bake the crab cakes in the oven at 350 for 8-10 minutes until crab cakes are firm.

 

6. While the crab cakes are baking, make the aioli sauce by combining mayonaise, lemon juice, and chipotles in adobo sauce in with the binding sauce.  Mix well.

 

7. Serve the crab cakes on plate and top with aioli sauce, finely chopped tomatoes, chives and a green onion flower.

Vidalia iOnion Vinaigrette by jsw842 at 10/18/09 10:25PM Flag

There are no instructions on how to make the vidalia onion vinaigrette for the crab cakes. Please help.

looks delicious but need more info by rmorales at 05/22/08 01:53AM Flag

this recipe looks real good but I need more details. When you fry the crab cakes, how much butter and oil do you use and do I fry them on a high o rmedium heat? Also, when you bake them what temperature do you set the oven for?

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