OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE

OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE 

 - Hey everybody,   I love seafood andtoday I'm gonna teach you how to make the ultimate crab cakes. 

And you're gonna love this dipping sauce. These are better than anyrestaurant version I've tried. They're

 so good, let's get started. We'll start with some quick prep. Finely dice one medium onion. You should

 have aboutone cup of diced onion. Also finely dice one halfof a red bell pepper. Place a large skillet 

over medium heat and add one tablespoon of olive oil. Once the oil is hot, add your finely dicedonions 

and bell pepper. Saute those together forabout seven to nine minutes or until they're golden and soft. 

Stir that occasionally to make sure your veggies are cooking evenly. And when they're done, take them

 off the heatand set it aside to cool. Now in a large mixingbowl, crack two large eggs. Also add three 

tablespoonsof mayo and mayo is the secret ingredientto keep these really moist. Next, we have one 

teaspoonof Worcestershire sauce, one and a half teaspoonsof Old Bay seasoning. If you don't have that, 

you can use a teaspoon of Cajun seasoning. One teaspoon of garlic, salt, and half a teaspoon of black 

pepper. Whisk those together untilthey're well-combined. Next, we have one pound of crab meat, and 

this is lump crabmeat that I've picked out of two Dungeness crabs. You can use a variety ofdifferent 

kinds of crab meat, and I'll leave that in the notes, along with the kind of crabmeat that should be 

avoided. Break the meat apart lightlyif you see any big pieces, and also be checking forany stray crab 

shell. If there's any extraliquid in your crab meat, make sure you drain that off, then transfer it to your 

egg mixture. Now add one half cup ofplain panko breadcrumbs along with your sauteed veggies that 

have cooled down to room temperature. Also you'll need one fourth cup of finely-chopped, fresh 

parsley. And here's a quick trick I learned, if you have a box grater, you can push the stem of the parsley

 through one of the large holes and then pull it through on the other side and this separates thestems 

from the leaves. If you have any greattips for cutting herbs, let me know in the comments. 

(optimistic music) Now finely chop up one fourthcup of fresh parsley leaves and add those to the 

mixture. I do like to keep a little bit set aside to garnish the finished crab cakes. This crab cake recipe

 is sosimple, has very little filler, but the ingredients here make the flavor of the crab really shine. 

If you do anything unusualwhen making your crab cakes, I'd love to hear about it in the comments. 

Stir that mixture togetheruntil it's well-combined and the crumbs are evenly moistened, then cover 

tightly with plasticwrap and refrigerate that for at least 30 minutes. Refrigerating the mixturewill make 

it much easier to form your crab cake patties. Once the mixture is cooled, take it out of the fridge and 

we're gonna use a trigger release icecream scoop for even patties. Scoop those out onto a largecookie 

sheet or cutting board. You should get about 15 patties. My best tip for forming crabcakes is to have

 a little bowl of cold water next to you, that way you can dip your fingers into it and forming the crab 

cakes with wet hands keeps them from sticking to your hands. And I do like to shapethese into thick 

crab cakes, at least a half inch thick. Once the patties are all formed, we're ready to saute. To saute 

the crab cakes, I highly recommend a large, nonstick pan. This will make it mucheasier to flip the 

crab cakes without them breaking apart. Add one tablespoon ofbutter and one tablespoon of olive 

oil over medium heat. Once the butter is donesizzling, add the crab cakes. And I cook these in two 

batches so we're not overcrowding the pan. Saute for about four tofive minutes per side. If you see 

the crab cakesare browning too quickly, reduce the heat to give thema chance to cook through. Remember, these are fairly thick patties. Once they're goldenbrown and done cooking, transfer those

 to a large serving platter. Repeat this process withthe rest of your crab cakes, adding another 

tablespoonof oil and butter. What I love about these crab cakes is they are delicious warmor at

 room temperature, so you don't have tospeed through making them. You can also keep them warmin 

the oven before serving and they reheat really well. Once the patties are all cooked up, we're gonna 

make our simpleand popular lemon aioli. This is the same dipping sauce that we used on our shrimp 

cakes. You'll need half a cup of mayo and one teaspoon of a lemon zest. I like to add the zestright into 

the mayo, then use that same lemon tosqueeze out two tablespoons of fresh lemon juice. Now, an aioli 

is basicallya flavored mayonnaise, but this one is so special. The lemon really lightens it up and makes

 it taste so fresh and delicious. And it is a perfect match with crab cakes. Also press in one large garlic 

clove, then simply stir it all togetherand it's ready to serve. Transfer that to aramekin and just serve it 

right on the same platterwith the crab cakes so guests can add as much as they like. All right, I'm so 

excited. Our crab cakes aredone, our sauce is done, and you can also serve thiswith a homemade tartar 

sauce which was really good. I'll leave a link to the recipe in the notes or a cocktail sauce. Some people 

love crabcakes with cocktail sauce. I personally really love that little hint of lemon in this sauce. 

It pairs perfectly withcrab cakes and I'm hungry and I'm really craving these, so we're gonna get 

rightinto this taste taste. Here we go. Dunk, take a dunk in that sauce. (giggling) I'm excited. Honey,

 do I got sauce on my face? (laughs) I probably do, it's worth it. Wow, this is so good. I love the big 

chunksof crab meat in here. That's why they call it lump crab meat. It's like an entire mouth full of crab,

 and there's hardly any filler in here that makes the crab really shine. And you guys are gonna love this 

sauce. I love that zing of fresh lemon juice. It's a perfect match with crab cakes. This is so satisfying. 

If you guys love crab meat, (chuckling) crab meat dreams arecoming true right here. You know how 

else these are really good? Is in sliders with thoselittle cute little buns. So yummy, delicious. perfect

 as an appetizer or as lunch and seriously betterthan any restaurant one that I have ever tried because 

there's so much crabmeat in here, it's so good. I hope these become a new favorite for you and we'll 

see you in our next video. (optimistic music) (beeping) (clapping) (beeping) (clapping) (laughing) 

That's gross. (beeping) ♪ Just a little bit closer, oh ♪ - [Man] Stick your fingerin to make sure it's hot. 

(belching) - Excuse me. (beeping) (beeping) (chuckling) Is that camera still on? No! Is it really? No. 

(laughing) Everybody's gonna know. Good thing it's just the twoof us in the whole world. Oh, dang it. 

I quit. (laughing)