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Hello, this is cooking with Dave once again. I'm Dave, I am the world’s greatest chef because it says so right here on my apron. Anyway today we’re going to cook some crab cakes. We're going to have some crab cakes with Italian sauce and some garlic grains and corn bread. But then now we're going to have some bread cakes. I'm making crab cakes a little different.
Emmanuel asked me if I would do some soul food. I thought I can do a sour food or you can try some Charleston. Soul food pretty much is what you got toward to get to make something that it would make something taste here. So we take crab cake and while I do that I need a little bread crumbs but I use a lot of bread crumbs so I use potatoes instead of bread crumb. What I'll do I take my cheese greater and I will great up my potatoes I feel my potatoes and I great up my potatoes and then use my shredded potatoes as my bread crumbs along with the my crab.
Does some bread crumbs and there is some bread crumbs in here still soaked up with double eggs and spice it up whatever you want with onions, garlic, black peppers and green peppers, pepper, salt, get it all spiced up it may takes on and then we deep fry those cakes. And owe me base on the specialty. Let me show you how to put that together.
Okay, let me show you how I fill the potato. I pretty much cheat when it comes to filling potatoes I use cut the skin right off, I know I'm pretty wasteful but I don’t really care because I have lots of potatoes and I can be wasteful because I'm going to hurry and you know, thing about being in the cook this, when you're cooking you pretty much always in a hurry. That’s what we do so I'm going to fill this up and then I'm going to show you how among great the up and put them together with our crab meat to make our crab cakes.
Okay, so now we take our cheese greater and we just take our potatoes and we’re just going to great them up and we want to make them as fine and we going to mix this with our crab and make our crab cakes and all they going be to be good. They don’t be something they ever be wonderful. All right, I just grant until I can hold them anymore so it does it makes some nice shredded potatoes just shredded them up.
Okay, there we go. Now we want a big pot wan to use about, you know so the size of your potato are use about four levels. As the size I want to use about four of those, maybe five of those potatoes we want to have enough to compliment our crab meat. I'm using about eight ounces of crab meat so I want to use about perhaps three times as much potatoes probably as I use crab meat and then I put some bread crumbs in here too in order to soak up any liquid you might have.
We take a big mixing bowl, we put our potatoes right into the big mixing bowl. And then we're going to take our crab meat eight ouches of just regular crab meat. Always checking crab meats especially when you're get it from the store make sure you don’t have any shells in there because they will put some shells in your crab meat. So I kind of for my fingers through it pull out anything I feel that sharp that shouldn’t be in my crab meat. Just kind of see if and make sure—go ahead don’t scare to get your hands up in your food.
Make sure you go ahead have any shells and they don’t want the shells because they will leave shells in your crab. You know the best way to get crab is get it yourself that way you're got a word about that but crab is a lot of work hard to come by. I use to go crab a lot when I was a kid we go out there, we use to go out there and take a chicken egg and you put chicken egg up there on a string throw out there in the water and slowly real that back up in and that when you got the chicken egg back up well put some garlic in there, we’re going to put some onion in there about two or three tablespoon of garlic, about a half of chopped onion, a couple of eggs.
But we real that chicken that back in we came back in and have that crab attached to it and then you run now with the deep net and go down there and scoop up the crab. You go down there with the deep net and scoop up the crab and you had called the crab. We're going to put two eggs in here and then one day we were at beach we were crabbing like we usually and were on the beach crab and we watching this woman and she was doing the same thing only she wasn’t using chicken net and the strength she was just using the deep net. She goes down to rock there were always rocks there's was trying to keep the meat from the rolling away, you know. Always rocks on the beach and she go down with her deep net and just scoop up these crabs and between the deep net you couldn’t believe it but she was coming up would play one or two crabs every time she deep down with those net.
So me and my father went down there and we said, “Hey, what are you doing?” And she showed us to do it we went got our first big long distance net like that one with the big hand like broom stick handle on it. You could go down inside the rocks and we started to scooping those rocks and I stand that would bucket to my father come up one or two crabs every time we get a five gallon bucket full of crabs and by about two hours maybe it use to be takes us all day you have bucket. We were very happy for that woman had showed us what to do.
Now you can see that some moisture here I've got all my crab up the stages and couple eggs in there all mix up, looking good. I'm going to ad a little salt and pepper and so. All right, little pepper, all right and then I'm going to throw some bread crumbs and now we will add just few bread crumbs just to get us that, get that moisture out of there to give us some cake, a cake like—I have some few that some we can put together and make a patty out of them. We want to make a patty out of this so that we can deep fry, which going to be very, very good.
Now, I will path this out to make patties up them and then we are going to put them a little bit of oil and then fry them on each side until nice golden brown and all they go me good. Let me taste it and crisp a bit. You can make a sandwich out of this if you want it too. I eat them with some pork and a knife and either some ketchup or some tartar sauce maybe a little garlic and water just up to you what you put on it.
All right, our grease are just about done crackling because I sprinkle little water in it while heating it up and now it’s almost ready for me to lay of my some patties right into it. I'm might use little too much grease like I intend to do but that will be okay and might covered in. We don’t really want to cover them just want to be of my halfway up too layers grease use to just get them cooking. But like always up to my grease you'll have to do.
All right, we’ll start cracking will lay it there. It just about cover it up I didn’t want to cover it up. That’s with the we’re going to deal with anyways. I do three at a time. All right, so I get a little all golden brown on top so I'm going to go ahead and try a flip. There we go nice and it fall apart nice, oh beautiful. By the way to a little bit too long I probably just to one ahead and flip them as soon as they start it float. But that’s alright that good on this side and then we’ll take them up.
All right, now we are golden brown on both sides and ready to come up. That’s crab cake. Okay, there we go that is wonderful piece of crab cake, cooked crab cake so they came out very nice. I start even on this one cause. This are really good, they taste like crab and potatoes, onion and garlic. This is very good perfect. Put them on salt, put them on pepper just go—oh, I think it’s good.
All right, it’s been cooking with Dave the world’s greatest chef. And you know the deal about those crab cakes. Hope you all enjoy the crab cakes you all have a great day. Thanks.