Tags:Making the Aioli for the Crab Cakes,monkey see,aioli,chef bryan davis,crab,crab cakes,Crab Cakes recipe,crab meat,crabcakes,jumbo lump crab cakes recipe,monkeysee,seafood
Grab video code:
Rob Carlson: Hi my name is Rob Carlson, I’m a radio personality. I also like to cook with my buddy Chef Bryan from Chef Bryan’s Kitchen at bryanskitchen.com with the Y. today we are making some great crab cakes and right now those crab cakes are in the oven. What we are going to do is we are going to serve an Aioli with the crab cakes when we get them out. Tell us exactly what’s an Aioli is? Chef Bryan: Aioli is a mayonnaise base sauce. Rob Carlson: Okay. Chef Bryan: Okay. So, what we are going to start with is the left over dressing that we use for our crab cakes. Rob Carlson: Okay. Chef Bryan: We are going to use that as our base and just add a couple of ingredients to it to turn into an Aioli. Rob Carlson: Yeah, because right now it’s kind of a loose sauce, you want something that has something that has a little more body, right? Chef Bryan: A little more body but more importantly, a little bit more flame you want a lighter flavor that what we’ve got in there. Rob Carlson: Alright, cool that. What we are going to add to this? Chef Bryan: What we going to do is basically, when we are trying to keep the flavors which we are going to do a kind of chipotle. Rob Carlson: Sure. Chef Bryan: We are going to try to keep the flavor similar. So basically what we are going to do is kind and just increase the volume a little bit. Rob Carlson: Alright! Great! Chef Bryan: Okay, so we’re going to add a little bit of mayonnaise, I’m sorry this is sour cream. Rob Carlson: Okay. Chef Bryan: Then we are going to add some mayonnaise. Rob Carlson: It is about two tablespoon or so? Chef Bryan: About two - two and a half tablespoons, yes, that same mayonnaise. Rob Carlson: Okay. Chef Bryan: Lemon juice and we are going to start with about half a tablespoon. Rob Carlson: Okay. Chef Bryan: And then we’re going to see where we go from there. Rob Carlson: Alright. Again, you know a lot of things when you're cooking, it doesn’t have to be exact, use your own sense, dip your cracker in, try it out and wash your finger. No double dipping. And yes, just experiment a little. How’s that working? Chef Bryan: For me, that’s working very good, you’ve got a nice citrus flavor. Rob Carlson: Let’s try it. Chef Bryan: But you still have that -- Rob Carlson: Yes, it tastes like the base sauce but you’ve changed it a little bit. I love it, yeah! Chef Bryan: So it works as a sauce, now then, what we can do now is if you want to go you a little bit further I’m digging the southwest flavors. Rob Carlson: Love it. Chef Bryan: What we are going to do is we are going to add a little bit of the adobo sauce. Rob Carlson: Beautiful. Chef Bryan: Now that, from chipotles. Rob Carlson: Yeah, you get chipotle peppers. Chipotles are basically a roasted jalapeno pepper and it’s in this marvelous smoky adobo sauce. You can buy the peppers in adobo in the grocery store; they're generally in a little can, you can buy the adobo separately as well. And so we are going to add about a little less than a teaspoon. Chef Bryan: A little bit in there and you can add as much as a little as you want. Rob Carlson: Sure. Chef Bryan: Basically all that I’m looking when put this together for is that little bit smoke flavor coming out. Rob Carlson: I love it, I love it. Chef Bryan: Basically that’s where we are shooting for with the chipotles. Rob Carlson: Okay, let’s try it. Chef Bryan: And it sure hit right at the end not at the beginning. Rob Carlson: You’re right, yeah! Chef Bryan: It should finish with the heat and smoke. Rob Carlson: I love it, excellent. Okay that’s going to be an awesome finish. Just some awesome crab cakes, which are in the oven right now and how long they’re going to be in the oven before they're done? Chef Carlson: About 8 to 10 minutes. Rob Carlson: 8 to 10 minutes so will have crab cakes in a second.