The Secret to a Perfect Crab Cake? Barely Touch It
What makes a crab cake extraordinary? According to Guy Fieri, a top crab cake contains minimal filler. During a Big Bites segment, Guy explains how to make some of the best crab cakes with baked crab cakes and a creamy Old Bay remoulade.
Two Types of Crab, One Perfect Cake
Guy focuses on the crab. He used two types of blue crab: lump crab meat and backfin meat, with backfin meat being the binder, or glue, for the crab cake. He described lump crab meat as ice cream and suggested to ‘Lightly fold’ it, adding it disrespectfully to the mixture.
For the main binder Guy uses one cup of mayo, two eggs, a teaspoon of Old Bay crab seasoning, and a cup of mixed crackers (ranging from panko, to butter, to saltines). Guy argues that they should use the smallest amount possible to hold the binder together.
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Baking Instead of Frying Changes Everything
Guy noticed most people deep fry crab cakes. He said, “You are gonna lose all that fantastic crab flavor.” Instead, he cooks the crab cakes in a wood fire oven set at 400 degrees and uses a broiler flame at the top.
The crab cakes were placed into a seasoned cast iron skillet that had a light coating of olive oil cooking spray. They were portioned out to be about the size of baseballs. Guy assured the viewers, “unlike cookies, they’re not going to expand.” The end product? A beautifully browned exterior, which leaves nothing to be desired as the pure seafood flavor shines through without the need for a breadcrumb coating.
The Old Bay Remoulade
As for the sauce, it was a mixture of one cup of mayo, a tablespoon each of Old Bay and creole mustard, a couple tablespoons of pickle juice, capers for some brininess, chives, black pepper, salt, and the zest of one lemon. Guy split the zest between the remoulade and the crab cake mixture itself since he claims lemon and seafood go “hand in hand”. His tip? Make it in advance and stick it in the fridge to let the flavors meld together.
Tips From the Kitchen
Let them rest: After forming the crab cakes, Guy let them set before cooking. Without this step, he explained, “when I put them in the pan they’re just going to kind of fall apart.”
Use the broiler: Your oven should be on for a while, then you should switch it to broil. This will create heat from above which will result in a golden crust without the need to deep fry.
Respect the lump: The backfin gets mixed with the binder first, then the lump meat gets folded in last using as little movement as possible.
The Verdict
Guy’s reaction really said it all after he took a bite while shooing Roxy, who wasn’t getting any. “”All you taste is seafood, all you taste is crab,” he said. He then took a dig at the cake to show off the big white pieces of lump crab meat, calling it fantastic and outrageous. Just like the Diner Meatloaf Fans Begged Him to Try, this was comfort food elevated with a technique and quality ingredients.
Do you feel like seafood or maybe something like the Drunken Chicken at Biergarten LA? The great thing about Triple D is that it always offers simple, yet carefully prepared dishes, like the Drunken Chicken. You can discover more featured restaurants in our restaurant directory.