ACLASSY IMPRESSIVE CHRISTMAS DINNER IDEA/OLD SCHOOL CRAB CAKES/DILL HOLLANDAISE SAUCE/VLOGMAS DAY 14
OLD SCHOOL CRAB CAKES/OLD SCHOOL DILL HOLLANDAISE SAUCE
Impress your family and friends this Christmas with this simple and delicious recipe
RECIPE: FOR CRAB CAKES
1# lump crab
1 cup bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1 tablespoon whorshire sauce
1 cup mayonnaise
2 ea egg white
Salt and pepper to taste
cavender greek seasoning to taste
Mix slowly all ingredients together in bowl
Place in fridge for 30 minutes (i use an ice cream scoop)
Remove from fridge and make into cakes
Dust with flour and brown in skillet with vegetable oil until golden brown
Enjoy with dill sauce or cocktail sauce
RECIPE FOR DILL HOLLANDAISE:
HOLLANDAISE RECIPE:
3 egg yolks(yolks only)
1 cup melted butter
1 tsp white vinegar
1 tsp dill
salt and pepper to taste
- Use a double boiler to warm up the egg yolks.
- Keep on whisking them until they fluff up and get a little paler.
- Off the heat, slowly add in melted butter
- Keep whisking until you get a smooth, thick but flowing sauce
if mixture is not thick enough
add back to heat until thick
- Season with salt and a generous squeeze of lemon and dill
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The EASIEST Crab Cakes Recipe + 2 Dipping Sauces!
Homemade Crab Cakes are full of jumbo lump meat, mayonnaise, mustard, and tons of seasonings! Sear them in a skillet, bake in the oven, or toss them in an air fryer until crispy. You'll also learn how to easily make two low-carb dipping sauces - a tangy Tartar Sauce and a spicy Remoulade Sauce.
Crab Cakes Recipe:
Tartar Sauce Recipe:
Remoulade Sauce Recipe:
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Making Mayo's Recipes: Crab Cakes
Too many crab cakes are like breaded hockey pucks! This version has very little filler. Don't overmix! Full recipe:
Each week one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App:
Library Kitchen: Crab Cakes with Lemon Dill Aioli
Recipe:
Lemon Dill Aioli
1 minced clove of Garlic
3/4 cup Mayo
1 Tsp Dijon Mustard
1 whole lemon juiced
1 Tsp finely chopped fresh Dill
1/4 Tsp Paprika
1/4 Tsp Kosher Salt
Mix all together and put in refrigerator
Crab Cakes
1 sleeve or 32 Ritz Crackers crushed
2 Tbsp chopped fresh Parsley
1 stick of melted butter aka 1/2 cup
1 Tbsp Worcestershire sauce
Juice of 1/2 a lemon
1 egg
1/4 cup Mayo
1 Tsp Old Bay Seasonings
Kosher Salt to taste
Black Pepper to taste
16 oz Lump Crab Meat
In a bowl mix Ritz and melted Butter until cracker is well coated.
Add Worcestershire sauce, lemon juice, egg, mayo, and old bay.
Mix until all incorporated.
Season with salt and pepper.
Gently fold in Crab until all is coated.
Form into 8 equal-sized cakes about 3.5 oz each.
Place a 10-inch cast iron skillet in a 425-degree oven for 10 minutes to pre-heat.
Place 4 crab cakes in the pre-heated skillet place in the oven for 10 minutes. After 10 minutes flip the cakes and bake for another 10 minutes.
Remove the cakes and place them on a paper towel and allow them to rest for 5 minutes before serving.
Serve with the Lemon Aioli.
How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay - where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen
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Shopping List:
Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs) - 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)
Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper
Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your sauce by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)
how to make crab cakes
The Most DELICIOUS Crab Cake PoBoy
Cajun Style Crab Cakes - Flat Top Grilled - made into a big, delicious Crab Cake PoBoy
#crabcakes #poboy #howtobbqright
Cajun Crab Cake PoBoy
WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s King Craw Cajun Seasoning
- Killer Hogs Hot Sauce
Cajun Crab Cake Poboy Recipe
For the Cajun Crab Cakes:
- 1 stick melted butter
- 1 pound fresh lump crabmeat, drained and picked over
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 shallot minced
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Blue Plate Mayonnaise
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Worcestershire Sauce
Directions:
1. In a large bowl add the mayo, egg, chives, shallot, lemon juice, lemon zest, King Craw, hot sauce, and Worcestershire. Stir well to combine and add the panko bread crumbs.
2. Gently fold in the lump crab meat. Then use your hands to measure out about 1/2 cup of the crab mixture. Shape into cake like patties and place on a sheet pan lined with parchment or butcher paper. Rest the crab cakes for 20-30 minutes in the refrigerator before cooking to allow the cakes to set.
3. To cook: fire up a flat top griddle or use a cast iron pan over medium heat. Add a little butter to the cooking surface and gently place the crab cakes on one at a time. Cook for 3 minutes and carefully flip each cake over. Cook until the bottom side is golden brown - about 2-3 more minutes and transfer to a platter. Garnish with remoulade sauce, fresh chives, and a squeeze of lemon or Build a Poboy!
For the Cajun Crab Cake PoBoy:
- 1 loaf Poboy Bread (French Bread)
- shredded lettuce
- sliced tomatoes
- dill pickle chips
Directions:
1. Split the bread in half length wise and place under the broiler for 2 minutes or until lightly toasted.
2. Spread remoulade sauce on the bottom half of the bread and top with shredded lettuce, sliced tomatoes, and dill pickle chips. I also season with a little of my King Craw Cajun Seasoning.
3. Place several of the crab cakes on top, smear more remoulade on the top half of the bread and place it over the crab cakes. Cut the Poboy in half and dive in!
Remoulade Sauce:
- 1 cup Blue Plate Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon King Craw Cajun Seasoning
- 3 green onions - thinly sliced
- 1 Tablespoon flat leaf parsley - chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- juice from 1/2 lemon
- zest from 1/2 lemon
Combine the ingredients in a small bowl and refrigerate for at least 1 hour before serving.
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