Sorry to be so off topic but does someone know a trick to get back into an instagram account?? I stupidly lost the login password. I love any tricks you can give me!
Lol "We need just a little butter *cuts a small section off the stick, then puts the whole stick in the pan besides the small slice he cut off*" This dude should be on the food network.
I’m so grateful to Chef for teaching us how to make the best crab cakes I ever had. Everyone loved them. My family and I couldn’t have enough of them Thanks God bless you.
I'm not an actual Chef, but I love to cook and am from a coastal region. I have had and made many different crab cakes over my 53 years and these are by far and away the very best ones I've ever made and eaten. Worth every second of prep time!! Thank you Chef and May the Good Lord Bless you and your Family.
Made this recipe exactly the way you said it in this video. I HAVE NEVER TASTED ANY CRAB CAKE THIS GOOD IN MY LIFEEEEE!!!!! THANK YOU!!! You are awesome!!!
I've made these AMAZING crab cakes TWICE and both x's they were a HIT!!! Thank you so much, from a native Marylander who knows and loves all things CRAB!! 🦀
Happy new year Chef 👨🍳 Just wanted to tell you thank you ! My friends and family now always ask me to make these for them and it’s because of YOU! What I find ironic is that if you go online or RU-vid and you type in crabcakes or southern crabcakes or Maryland crabcakes or a restaurant crabcakes there’s literally five or six ingredients and they’re pretty bland and boring all of your ingredients make the world a difference and I make mine is exactly the way you showed and it’s part of our diet now and I’m so thankful for everything you do
Chef, I'm indebted to you. I learned so many things just from watching this crab cakes video and every one of them is so useful. The spoon in the oil trick, the way you separated the eggs, refrigeration tip, etc. Thank you very much, sir. I appreciate you.
first of all I would like to say thank you Chef Randall I made your Savannah crab cakes with your herb aioli absolutely amazing. I do have some training in culinary cuisine they were absolutely amazing
Seen dozens of videos trying to find the perfect One…. You must friend are by far the best crab cake maker Ive seen. Will be Asking these today Thank you 🙏
Thank you Chef! I am making a Maritime Feast for the parents of my Mexican Son for a Year here in New Brunswick, Canada who arrive tomorrow to reunite since Sept 1st! But half my roots are from Maine, and a good friend of mine/step-dad there (a retired Washingtom DC Fireman, originaly from Chesepeake Bay area) made amazing crab cakes. I'd misplaced his recipe, so to find your step-by-step preparation for wht is going to be perhaps even better (Homere would probably agree) is just perfect. Thank you so much, tomorrow's Feast is going to rock!
I absolutely love this, I make them but mine often fall apart. The flavor is great but they fall apart. Thank you for this detailed video. Gotta letum rest!
You're The Best !! Trying Your Way With Everything You Just Shared !! Love All Those Facinating Seasonings !! From TEXAS And Everything From Texas Is Big !! I May Have To Say Georgia Is Bigger Having A True Gentleman And A Fine Chef In Their State Which Is Compassionate About Food !! KUDOS To You Sir !!
That Old Bay....respect. Also cast iron will stay hot longer than other pans when you fill 'em with food, a great conductor as you say but also great at holding the heat steady.
I love the way this Chef works. He knows exactly what amount of everything to put into the mix. He's fascinating to watch. And terrific recipe too. Thanks Chef Joe. Blown away at how easy he made the Aioli sauce come together like that. Homemade mayonnaise with olive oil and garlic. Thanks again Chef!
Thank you so much Chef Randall for this wonderful video! I followed it to the “T” and they came out delicious… however; I used Texas Pete hot sauce…. being from the Port City and all!😀 ( Wilmington, NC) God bless you!
OMG!! I had much success with these. I let the dough rest overnight almost as advised.... I am eating them now. I didn't have issue with them falling apart. Thanks so much!! I honestly feel like this is the best I've ever had. I feel bad saying so since I made them.
@@ariewallace6409 Sorry, Arie I never saw your message until today. Making them now again 3 years later lol. I don't remember but I'd go with a teaspoon or 1/2 a teaspoon of each. I'm sure you did well.
It was very good Chef Randall. Took most of your points and kept some of my this and that. I like the idea of "air in the eggs". Never knew that. Bet your Thanksgivings are stuffing.
