Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
We take you out to the ball game for fresh seafood, steaks and of course, baseball! At NYY Steak located inside Gate 6 at ...
Yankee Stadium, Chef Scott Morosky hits a home run with delicious upscale cuisine. Forget peanuts and crackerjack, these plump and juicy crab cakes will make you root for the home team and the executive chef.
Tags:How to Make Jumbo Lump Crab Cakes,BehindtheBurner,crab cake recipe,How to Make Crab Cakes,jumbo lump crab cakes recipe,seafood recipe
Grab video code:
Divya Gugnani: When I am in the mood for seafood, stake and baseball, year round? I know just where to come. I am Divya Gugnani at NYY Stake at Yankee Stadium Bronx, New York.
Here upscale cuisine surely hits the homerun. So, let’s go behind the burner and meet the chef.
Female: Here at NYY Stake, one of the courtesies we offer our special guests are personalized stake knives which they receive each time they return to dine with us. Some of the celebrities and athletes who join us include Kate Hudson, Joe Girardi, Rudy Giuliani and Yogi Berra. This is a special courtesy which we extend to our VIP and special guests.
Divya Gugnani: I am here with Executive Chef Scot Morosky. Scot, I see some beautiful crab in front of me, what are you making?
Scot Morosky: Well today, we’re going to make NYY signature crab cakes and we’re starting off with jumbo lump crab meat and as you could see everything is iced down. All of my cold ingredients are iced down to keep it cold and we’ll be working on ice, cold stays cold until it goes right up fire.
Divya Gugnani: Great tip, keep everything cold, keep it all nice.
Scot Morosky: Absolutely.
Divya Gugnani: It stays fresh that way. When you buy crab, what do you look for?
Scot Morosky: We buy jumbo lump, pasteurized crab meat, looking for fresh—as you can see very large chunks, white, no odor, finest, finest crab meat that money could buy.
Divya Gugnani: That’s it, you want to start with the best crab meat you can buy.
Scot Morosky: Absolutely and as you can see I’m just—without breaking up, that is the beauty of the jumbo lump. This is not—
Divya Gugnani: —you want to enjoy the lump.
Scot Morosky: Exactly and it’s not that thin. It’s jumbo lump and that is the whole reason. The whole reason it’s called jumbo lump is because of the size of the chunks of the crab meat. Teaspoon, we got a teaspoon of yellow pepper, teaspoon of red pepper. So now, we are building our colors. The reason we don’t sauté the peppers before we—
Divya Gugnani: You want that crunch.
Scot Morosky: We want the crunch, exactly. So you got the—you have one consistency with the crab meat and then you have a different consistency with the peppers. Now, we are about to build our sauce. Here we go. The mayonnaise is going to be put right into the bowl over here on our little mixing bowl and then we are going to add our egg yolk and the egg yolk is basically used as a binder.
Divya Gugnani: Exactly, it holds the crab meat together.
Scot Morosky: Exactly and this is old bay seasoning which is—
Divya Gugnani: Which is nice for any seafood really.
Scot Morosky: It is beautiful, it’s great stuff—
Divya Gugnani: So, you want to get those nicely incorporated with the egg yolk.
Scot Morosky: Exactly.
Divya Gugnani: The mayo, the old bay seasoning.
Scot Morosky: I see you’ve this once or twice before.
Divya Gugnani: I can whisk.
Scot Morosky: You can—what we’re going to add to this mixture is also going to be some of fresh cracker crumbs that we just broke in the back. And I’m just going to take this mixture and we’re going to pour this mixture right over our jumbo lump crab meat and our peppers. To fold, you basically turn the bowl and you mix. So, you turn the bowl, turn the spatula. Turn the bowl, turn the spatula.
Divya Gugnani: It’s a good technique.
Scot Morosky: Here at NYY, we give two to three ounce portions of crab cakes.
Divya Gugnani: Which is great, that is a good size.
Scot Morosky: I am going to wait three ounce on my scale. I’ve got three ounce.
Divya Gugnani: So, ready to sauté our crab cakes?
Scot Morosky: Let’s sauté.
Divya Gugnani: So Scot, I am ready to take a bite.
Scot Morosky: Sounds good, let’s eat. Taste that fresh crab, the first bite, you get that chunk.
Divya Gugnani: You do. That is really the fresh seafood from using the jumbo lump.
Scot Morosky: You are biting right into the crab and you are getting that big piece and then you’re also getting the crust. So, you are getting a different texture. You are getting the softness from a crab. You are getting the crust on the outside of the crab cake and as you continue to eat it, you’ll wind up getting some of the peppers and then as you get the red garnish on top of the citrus and you got it all going on at the same.
Divya Gugnani: So, I am going to enjoy my Yankee tiny now. Cheers.
Scot Morosky: Cheers to you and thank you.
Divya Gugnani: Thanks for having me.
Scot Morosky: Thanks for coming to NYY.
Divya Gugnani: Stay tune to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.