why crabcakes ALWAYS taste better at restaurants 

Having a guest chef on really works! This episode is like a socratic dialogue about making good food. Keep up the great work Matt!

you are 1000% my favorite food youtube creator

take at shot every time you hear "why"

I always like when he has a fellow chef on with him 💪🏾💯

Matt I'm looking for the recipe with no luck. Did you post it anywhere? Thx. PS does Nate have a RU-vid channel?

These are west coast crab cakes. A completely different product from Maryland crab cakes. In Maryland crab cakes, the sweet tender Chesapeake blue crab meat is the start of the show….no vegetables, filler, or hollandaise sauce necessary. Acceptable crab substitutes when local crabs are not in season are Carolina or gulf blue crabs…not Venezuelan or Asian blue swimmer crabmeat.

And BTW. Sauces just cover bad crab meat The key to a great crabcake is how the crabmeat is cooked while still in the crab. Must be male crabs, Must only be steamed Must have proper seasoning in the steamer that seasons the meat. All the other ingredients are just a waste of time without the fundamentals

Made hollandaise sauce from a packet today. That should be my last time to use powder. Making from scratch looks pretty easy, I’ll make it the real way next time. Thanks Matt!

If you're not up for a forearm / wrist workout (keep it clean, people ;^) I've seen faster hollandaise prep methods using a stick -- or stand -- blender. Just a thought. I've done it and the sauce doesn't suffer. Season it well....lemon, a little cayenne....whatever.

I used to make 60 to 90 crab cakes a day. we served it with gumbo.

Not as simple as it looks to make initially but once you master this sauce recipe it’s delicious.

i miss the days when u used to do "Flaky salt ...............mmhhmm"

"Subscribe :) " haha nice little touch! AND Valentina does the body good! Hahah🤣🙌🏼🎊Cool chiefs in the kitchen! I feel like I'm a certified chief watching these videos now ahaha! (in my kitchen tho I love cooking! Lol) Pancakes, crab cakes let's go! What's the favorite time of the day to cook at the restaurants? Breakfast, Lunch, Dinner?✌🏼🎊thanks for these recipes !

Haha awesome duo! I gotta try this. Rock on, chefs! 👌🏼🤘🏼

I just recently found you, I like what you do and say, I could tell as soon as I watched your channel the first time you knew what you were doing.

As a Maryland guy, restaurant crab cakes don’t taste better 😂. This is a nice recipe tho.

You forgot a ¨why¨ in your title

I was in my kitchen prepping lump meat for maryland crab cakes and my gut said stop. I got on the computer and saw this video. I'm happy I didn't start mixing everything together. Great video and thank you both! Have a good week Matt!

This is awesome!

priceless information!

Can we get the recipe

Why is a cook named Norman, called Matt?

Hi Mattt!!!!!

This is bunk! I have never, ever had a real crabcake in a restaurant. Homemade from male crabs caught and cooked correctly (eastern shore of MD) by a local (or my wife ) are so much better than crab that has been washed and pasteurized, and is female crab meat doesn’t come close to the real deal. But then most people have no clue because they have never had one.

Why don’t you just use an immersion blender for your hollandaise, in seconds you get the same result as you do with whisking.