My mom was from the Cheseapeak bay area of Maryland and when some crab came that she had ordered she made crab cakes just the way you did. I remember the way the crab tasted (and that's all you tasted). Thanks for keeping the crab the star of the meal Chef.
I love this idea because I’m gluten free and the bread crumbs always wreck it for me. You’re the fastest whisker this side of the pecos! 💥😂Great video! Hi to camera girl.
Chef Buck the reason I like your recipe for crab cakes is because of the salt pepper method I have nothing against old bay, however I believe that simpleness seems better for me and if I want a little heat I could do just that instead using old bay I think your way is a whole lots better. Thank you sir for such a great presentation of your crab cakes,and have a blessed day.❤❤❤😊
Chef Buck making fancy crab cakes. 😋 I'm feeling jealous 😂 The only time I've heard of anyone using less fancy crab as a filler for fancier crab. Maybe someday I'll make these. Until that day I'll go ahead and make some tuna cakes in a similar manner. Except with those I will use a bit of green onion and a touch of finely shredded carrot, and lemon. Cause canned tuna doesn't have that ultra delicious flavor that crab has so it needs help. Thanks for another great video. 👍👍
the canned crab was $4 and the Claw meat was $12, and mixing them together subtly bulks up the more expensive crab ...it's about as close as I get to investing
@@ChefBuckRecipes yep me too. Tuna patties and salmon too. The canned stuff is important in prepper pantries. You should do a cooking video on preparedness. Might be a good time for that. Always enjoy your videos and humor. 🙋
An awesome crab recipe! The canned crab meat looks great. The cakes could be used while making a burger too, if made flatter and a bit more spicy. The egg truly holds everything together! Thanks for sharing, Chef Buck and CG! Have a nice weekend!
I have never eaten crab!! These look so good. I have salmon patties all the time, but I use a filler like cracker crumbs. But if I make these, I'll do it like this! Have a wonderful week, Chef and Camera Girl. (glad to see you back!!)
I used to make my salmon cakes with saltine crackers, but I found I could make them with egg alone, so that's how I've done it for years now...I'm not sure why, cause it sure hasn't kept me from eating too many saltines
Come and visit us at Doc's Riverside grille in Centreville MD. I promise that we will give you a great feel for how a traditional eastern shore crab cake should taste.
I'm from the eastern shore of Maryland and this is an eastern shore crab cake for sure! No filler, just crab. The only thing I, personally, would add is thinly sliced and diced green pepper just to add a touch of zing to it.
Although, I would like Fenil & Dill or Dilweed 😋 Always an easy recipe... Adjustable to lower sodium for the Folks with BP issues 😘😋🏁❤️😋🥰 Thank You for sharing 🙏
I love a little fresh dillweed in my crab cakes...I hadn't had chopped fennel frond in my crab cakes until this year, but we found a place that served them like that and I loved it...every time we went there I'd get the same crab cake dish
I bought some Crab meat this week so guess what I am going to make later today. Looks YUMMY and super easy! Thanks Chef Buck and Camera girl! Have an awesome weekend.
So funny the whisking of the eggs. Made me LOL. I would of thrown the crab canned juice over the pasta when making it. Thanks for this simple but delicious recipe!
Well if thats the crazy expensive crab from last weeks video I'm not surprised there aren't any additional ingredients being used. The whole budget went into the container of crab. Thats actually something I've never bought or tried cooking with. I'm going to give this a try and see how it turns out. Now where to apply for the loan. . . . .
of the refrigerated lumpy crabmeats available to us at the local grocery, the pasteurized Claw meat was the least expensive at around $13 and the fancy canned at $4...so the total cost with sides for dinner for 2 is around $20 total, which is a top-end price for a home cooked meal, I think...but it'd be $20 for each plate at a restaurant, so that makes it easier to swallow!
Make them the same way except I've always added a little bit of cracker or bread crumbs. Like your way better. Stand firm on no onion. Tends to over power crabmeat. Dill & fennel, a little goes a long way. Like the thought of using luxurious crabmeat as well.
I like to mix the pricey with the less pricey...makes me feel like a financial genius. CG likes a little of the green onion tops chopped thin and added to the mix, and so do I mostly for the look, but it doesn't do much for the taste, so not a necessary ingredient...if I have it on hand, I'll almost always put fresh dill in any seafoody cake I make.
I think they all taste about the same really--which isn't very strong--although the claw crab meat is a bit more flavorful to my taste--the distinct difference is in the texture...the least appealing to me is the canned white crab meat, which is best suited for sauces and soups, I think
Glad to get this recipe! It is healthy eating and easy to prepare. But also I’m going to make your tartar sauce from the baked cod recipe you did a few years back as a little “topper” for the crab cakes. Thanks for the video!
I like tartar sauce with crab cakes...sometimes I'll make a quick aioli with mayonnaise, lemon and garlic...or (blasphemy alert!) I'll use a bit of bottled creamy salad dressing
But this was a really good recipe. It gave me a good idea. I am going to substitute the crabmeat with something else and try to make mock crabcakes. I will give a link to your video when I make mine. The fried noodles looked interesting too. I have sautéed my macaroni and cheese with vegetables on really low heat but I never had fried noodles before. I don't think I've ever seen you do a recipe on them either.
for fried noodles, I just take an el cheapo pack of ramen, make it according to package directions (buy slightly less done), then drain it and fried it in a skillet for a few minutes...the old el cheapo ramen switch-a-roo
Great idea, CB & CG! No filler = Karnivore Krab Kakes! Not being a crab fan, I might try these with salmon. Or even some of that canned mackerel, since I really like fishy fish flavor.
salmon cakes are my favorite--sorta fancy, not too expensive, super versatile--I love them! Canned mackerel is too fishy for me for cakes, although I love it...I use canned mackerel for one of my favorite, easy stews with tomato, celery, onion and lemon...the tomato and lemon really cuts the fishiness, so maybe not as fishy as you'd prefer ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nZSQs_5-Gkk.html
Great techniques to make delicious crab cakes! Chilling them first and letting the pan get nice and hot! I wonder if the same techniques would work on salmon cakes? Another’s great video! Thank you 🙏❤️
oh, for sure...although I usually don't let my salmon cakes sit in the fridge, I form them and toss them right in the pan, but I make pretty dense salmon cakes and I'll often use them for fish burgers
it's probably the least fishy of canned seafoody stuff...I'd put it around 2-3 on the fishy scale (although my scale might be different than your scale)
Chef Buck do you cook immediately after taking them out of the fridge or do you let them come to room temperature?u goodness they are beautiful!!! 💯%❤ I'd appreciate your reply.😅
