How to Make Baltimore Crab Cakes, Part 2

Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.

Released on 11/11/2008

Credits

Starring: Bruce Mattel and Tanya Steel

Transcript

00:00
(upbeat ambient music)
00:05
(classical music)
00:15
[Bruce] So let's turn on our burner here.
00:18
Should it be on medium heat when you cook these,
00:19
or low, or?
00:20
It should be pretty much on a medium heat because,
00:24
if it's too high,
00:26
you're gonna start to brown the outside too rapidly
00:29
without heating it through.
00:30
So you can put some oil in there now,
00:32
we're using some canola oil.
00:35
And you wanna also use an oil
00:37
that has a fairly high smoking point.
00:40
So I'm just gonna put my hand over there,
00:42
so if you put your hand there,
00:43
you feel a little heat coming off?
00:44
You see a little bit of the ripple in the oil?
00:47
I'm gonna turn this down now.
00:49
I'm gonna add one to the pan to show you how I do that.
00:52
'Cause I don't want you to burn your hands.
00:55
You're so nice to me.
00:57
[Bruce] When I place this in the pan
00:58
I'm gonna put it like that
00:59
and then I'm gonna let it drop away from me
01:01
so it doesn't splatter forward.
01:03
[Tanya] Doesn't splatter forward, that's very smart.
01:05
[Bruce] So why don't you add two more to the pan
01:06
and we'll cook three of 'em.
01:07
Because I know that I want one
01:09
and you're probably gonna eat two.
01:10
[Tanya] I want seven but I'll stop at two.
01:13
And we're gonna let those sit,
01:14
you don't wanna move those right away now.
01:16
Oh you don't. No, if you move 'em
01:18
right away, you risk
01:20
taking that coating right off onto the pan.
01:23
You want it to cook a little bit,
01:24
kinda really set up, develop a nice color,
01:27
and then we're going to turn them over
01:29
and continue to cook 'em.
01:31
Look at that, see how we.
01:32
Oh, there you go. How beautiful is that.
01:36
[Tanya] That is beautiful.
01:37
Such a tell-tale sign that it's cooking, that it moves.
01:39
Cooking really nicely.
01:41
In fact I'm gonna turn it down just a little bit.
01:44
Now what we're gonna do, I can see on the side
01:47
that these already are brown,
01:49
so what we're gonna do is use that finger roll,
01:51
but be careful, and we're gonna turn these over.
01:53
Go for it. Thank you.
01:55
[Bruce] Just be careful.
01:56
I don't wanna be responsible.
01:57
[Tanya] I won't cry, I won't cry on camera,
02:00
if I burn my finger.
02:02
Yeah there you go. There I go.
02:04
[Bruce] Flip it over on there, there you go.
02:05
Beautiful job there. Thank you.
02:07
So these take approximately four to five minutes to cook.
02:09
Right, and what we're gonna do, after they cook,
02:11
we'll wait another minute.
02:13
And we'll just chat, if that's okay.
02:14
That's fine.
02:15
[Bruce] You can't rush good food.
02:17
[Tanya] No I know, I know.
02:18
[Bruce] And then we'll just plate it up.
02:20
Now let's see, take a peek and look at the bottom.
02:23
Don't turn it over yet, 'cause you just wanna lift it up
02:26
to see if the color's the same.
02:29
And what I think you should do now
02:31
is just take 'em out and blot them,
02:33
and then we'll plate 'em up.
02:35
So we'll blotting the excess grease.
02:37
We're blotting the grease out.
02:39
Okay so now that they're blotted let's just plate this up.
02:43
I'll let you do the arrangement.
02:45
You will? Yes.
02:46
I'll do the tasting if you do the arrangement.
02:48
I'm gonna use my spatula here.
02:51
I'm gonna lay one there,
02:53
one there. Oo, on the side.
02:55
[Bruce] And this obviously is too big for one person.
02:58
Well who are you talking to?
02:59
But we're gonna share.
03:01
Now often you see tartar sauce,
03:03
put it in a little container.
03:05
I just like it free formed on the plate.
03:07
And if you want something to form really nicely,
03:09
as you plate it don't dump it this way,
03:12
but dump it kind of vertically
03:15
and it forms just a nice little pool.
03:18
So I'm gonna put a little lemon wedge there,
03:20
and I have some really nice microgreens here.
03:23
And there, we'll just put a little bit on top for a garnish.
03:27
[Tanya] I love microgreens.
03:29
They look so beautiful and they actually add
03:31
quite a nice texture and taste.
03:33
Yes I think so too.
03:35
That's alright. Sorry about that.
03:36
It's the initial look, then it all becomes just eating.
03:43
Mm, that is delicious.
03:48
Thank you so much for showing me how to make
03:49
these delicious crab cakes.
03:51
You're welcome, my pleasure.