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Boston Chef Marc Orfaly makes crab cakes using Peekytoe Crab from Maine.
Tags:Peekytoe Crab Cakes recipe,Chef Marc Orfaly,How to Make Crab Cakes,Maine crab,Peekytoe Crab
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Host: Today we’re joined by Chef Marc Orfaly from Pigalle restaurant. So we have some beautiful crab and I think it is Peekytoe Crab you had told me earlier, correct?
Chef Marc Orfaly: We do. This is a Peekytoe Crab. With this, we’re just going to sauté onion and bell pepper, a little bit of olive oil to put in this.
Host: Extra-virgin olive oil?
Chef Marc Orfaly: Yup. So we’re going to let that sweat out for a minute. For this I add one egg, a little bit of herbs.
Host: A couple tablespoons of butter.
Chef Marc Orfaly: Yup. And I’m just going to gently mix this. This is my spin on a pico de gallo, which is typically a tomato concasse and cilantro For this I have also added diced cucumber. This is about done.
Host: Yeah, any longer they probably would start to brown. Oh, you could put that right into the pot.
Chef Marc Orfaly: I am going to add right to it. So again, I am going to just use some extra virgin.
Host: And you get a little bit of color on the outside.
Chef Marc Orfaly: We’re going to get a little bit of color on the outside, just so that it gets crispy.
Male: They’re just a classic and you have done a phenomenal reincarnation of that.
Host: His own personal touch.
Chef Marc Orfaly: Sure, you want to keep the integrity of what people think of as a crab cake and give it a little bit of your own flare to it.
Host: Very fresh and very light too. This is very light cake, very, very good!