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How to Make Jumbo Lump Crab Cakes

Making the Aioli for the Crab Cakes

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  • rmorales Flag

    looks delicious but need more info
    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?

  • AntoniaN Flag

    From Chef Bryan:
    In a 10 inch skillet use 2 tablespoons butter and 2 tablespoons oil. Let the butter and oil get hot until the butter begins to foam. Cook over medium high heat just until you get a nice golden brown color on one side. Turn the crab cakes over and do the same on the other side. Put them in a pre-heated oven at 300 degrees for about 5-8 minutes for the little ones and about 13-17 for the larger cakes.

  • jsw842 Flag

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

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

This video wil show how to make aioli for crab cakes.

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Making the Aioli for the Crab Cakes

Ingredients

1 pound of lump crab meat
1 cup of bread crumbs
Green onions
Parsley
Mayonnaise
Old Bay seasoning
Dijon mustard
Lemon juice
Vidalia onion vinaigrette
2 tablespoons of butter
2 tablespoons of vegetable oil

Instructions

 


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


2. Create the 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 sauce. Fry the crab cakes on the stove in a combination of clarified butter and vegetable oil.

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