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Expert: Bryan Davis Rob Carson
Email: chefbryan@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 More »
About This Video
In this video Chef Bryan Davis shows you all the steps in making jumbo lump crab cakes.
This expert:9267 views
This video series: 3227 views
This video segment: 703 views
Tags: Crab, Cake, Jumbo, Lump, Sea, Food, Aoli, Sauce, Sear, Pan, Fry, Bake, Oven
Comments: 2 (Read Comments) (Add)
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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.