Extra-Crabby Crab Cakes | Kenji's Cooking Show

[@SherwoodTaz]

Kenji's serving for 3 people eating crab cakes is maybe 1 serving for me.

[@markhendrix5438]

He made “the big one” for himself and I was like weeeeell

[@frozencloudzzful]

Sammeee, but i like to think he's cooking all day long.

[@eiskaltertorjaeger]

i just dont believe that his servings are able to fill 2 adults and a kid. this looks more like a snack than a dinner.

[@dedecmds]

_maybe_

[@sophiophile]

@@eiskaltertorjaeger I don't understand how most people eat so much... My dad and mom would agree with you, but one of those crab cakes with the salad and brocolli he mentioned is perfect for one of my two meals a day (and I'm 6ft2, 200 lbs)

[@fordhouse8b]

As a cook at a Maryland hotel, I sometimes fantasize of making crab cakes without Old Bay. Under my old executive chef, we used to get cases of broken Ritz crackers for crab cakes. I like to add the bread/cracker crumbs to the crabmeat a while before adding the wet ingredients. Usually 12 pounds jumbo lump, 6 pounds lump, crumbs, parsley, flavored Hellman’s mayo thinned with extra eggs.

[@bobhelm4942]

Just use J.O. instead.

[@fordhouse8b]

@@kayh5351 I’m not telling a stranger on the internet what hotel I work at, but it is in Ocean City. Not sure what we pay for it, as I don’t work in the receiving/purchasing department, and never really payed attention to it. We get it in 7.5 pound containers, but I assume it arrives by the case downstairs.

[@brendab9334]

Love when people do videos of MD Crab Cakes... they never get it right. 🤣😂🤣 Want a Real MD Crab Cake follow the recipe on the Old Bay container. 🙄🙄🙄

[@snidelywhiplash]

@@bobhelm4942 J.O.?

[@maxpyles8471]

@@kayh5351 that is not true, every MD restaurant I've worked in used Old Bay

[@amrit6252]

12:44 the way Hamon snatched that crab cake. 🥺❤

[@bgleadbetter]

I bought Kenji’s book “The Food Lab” and read it cover to cover. It’s one of the best cook books I’ve ever purchased. One thing stands out about this book that you’ll immediately realize…Kenji is a total nerd. 😀

[@SeanScottFlyBoy]

and totally cool

[@Kahului42]

I followed these directions but subbed out crab for salmon belly that was previously cooked via sous vide, chilled, then shredded. Next level! Thanks Kenji!

[@ashleydsouza9694]

A note on Kenji’s egg separating method. If you are making meringue make sure your hands are super clean (as they should be) because oil from your hands can stop the white from whipping up. I dealt with this when I didn’t wash up enough after making focaccia.

[@TheVietnameseCatGoblin]

It’s actually a myth that fat stops egg whites from whipping up properly. Egg yolks - yes, fat -no. This has been tested by Daniel Gritzer (www.seriouseats.com/is-it-true-not-to-get-yolk-in-egg-whites) and Ann Reardon who whipped a whopping 1 teaspoon of oil into 1 egg white (kzbin.info/www/bejne/eYGlloCXodZogKc). However clean hands and clean bowl is still a good idea because your hands could have had something else to interfere with the meringue

[@brandonwc]

Made crab cakes just like this the first time I cooked a meal for the woman who eventually became my wife. This was 20 years ago, and I still make them the same to this day. Only difference would be store bought mayo instead of homemade, and I add some oil to the butter to bring the crispy a little higher up the sides of the cakes.

[@andrewbryant4259]

The dedication of this man to re-film this with audio. Astounding 👏🥲

[@galaf9790]

"Darn it, I guess I'm going to have to make and eat these darn crab cakes again"

[@markhendrix5438]

Is that what happened! I remember seeing the original post and it vanished in no time

[@JKenjiLopezAlt]

I didn’t reshoot it. I reuploaded it.

[@IMJwhoRU]

I thought your dog’s name was Shabu, but she appeared when you said Aioli. 🤔😁

[@notnad95]

0:57 Such a simple and straightforward trick to quickly separating whites from yolk, can't believe so many cooking videos skip over it for the more "refined" eggshell sloshing method Thanks Kenji

[@sem3ndem0n_73]

I mean you could always crack them in a bowl and pick out the yolks with your hands

[@lauramiz9674]

@@sem3ndem0n_73 I'm willing to bet you've never tried this.

[@fordhouse8b]

@@sem3ndem0n_73 If doing multiple eggs, it is best to crack them in a small bowl, pick out the yolk, and transfer white to another bowl, then repeat. That way when you inevitably eventually break a yolk, you don’t ruin the whole batch of whites.

[@DroogyParade]

@@lauramiz9674 that's what you do in most restaurants. It's the method I use as well. When I was working dessert station at one restaurant I'd have to separate 75 egg yolks for creme brulee once a week.

[@lauramiz9674]

@@DroogyParade Respectfully, I've been taught differently in the kitchens I've worked in.. Always start with the eggs really cold, crack with your dominant hand through your other hand over the whites bowl, toss your yolk in the yolk bowl. Otherwise you're making additional steps by having to reach in to scoop them out and wasting more eggs with the higher chance of breakage while scooping. I'm not saying your way is wrong, I'm just saying in my experience I get better results cracking them through some vessel to catch the yolk, like your hand or an egg separator (ideally your hand because if one breaks as you're cracking it you just close your fingers before it drips through) I guess my point is, if you're going to dirty your hands with egg, you might as well just catch the yolk straight away. I could have probably said it less snottily in my first comment. Cheers, and to each their own!

[@pyrosive]

Can you do a video on how you use and maintain your cutting boards? You use a variety and it'd be great to hear when you use which and why.

[@camelbro]

I second this but also include your cast iron/carbon steel

[@BISlover544]

He's written an article on the subject: www.seriouseats.com/how-to-season-and-maintain-a-wood-cutting-board

[@BISlover544]

@@camelbro www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans Couldn't quite find a guide on carbon steel specifically, but there is an article by Gritzer asserting they're mostly interchangeable. So most of Kenji's advice for maintaining cast iron likely translate well to carbon steel.

[@condor7001]

I typically sear one side and broil the other in the same pan when I make crab cakes, but I agree that cooking both sides on the stovetop comes out better. The reason I've stuck with broiling is just because I buy premade ones (from a high quality butcher shop) and they're formed with a dome on one side - it's just easier for me to keep the flat side in contact with the pan the whole time, instead of the dome side rolling around or trying to smash them flat and risking breakage. The biggest downside I've noticed isn't even related to final doneness or browning. When you serve with the domed side up, chunkier garnishes (I tend to go with pico de gallo with a bit of habanero and mango or pineapple) have trouble adhering, which makes it annoying to get a cohesive bite. Not annoying enough that I'll bother addressing it when cooking for myself, but definitely a consideration when serving guests

[@senormoll]

The easiest course of action may just be to raise the issue with your butcher as eloquently as you did here. It sounds like they take pride in their crab cakes and would appreciate the feedback.

[@stevietaken5625]

I absolutely love your videos, Kenji. I especially appreciate your teaching style and the way you include specifics for the reasons behind your methods. I would love to learn how you'd prepare cioppino. Thank you!

[@listofromantics]

Nothin' but love for Kenji; crazy to see he's nearly at 1 million subs. Whenever a professional chef with years of experiences says something is "quick and easy," it most certainly WON"T be "quick and easy" for the avg. home cook. P.S. - I friggin' love crab cakes.

[@dstarmanable]

You guys doing ok in this heat? Brutal!

[@joeyodonnell123]

i know its crazy, im a bit north in canada and we're expecting 41 celsius tomorrow !!

[@slow_clumsy]

Vernon British Columbia riding at 44°C tmrw, cold baths seem like a good idea

[@deskysurfer]

It hit 115 f in the Willamette Valley today

[@slow_clumsy]

@@deskysurfer gonna be that tmrw where I am 😑

[@kellen987]

I’m in Texas from the pnw this week and I was expecting to be hot here, not jealous of what’s happening up there

[@Houndzee]

Looks fantastic. BTW, my 3yr old absolutely loves “Every Night is Pizza Night” and wants us to read it all the time!

[@GuitarJawn]

Today I cooked my Sunday Pork Roast and also pickled some Fresno Chilis. I'm eating dinner right now while watching this

[@Cds56]

Ive been watching your content religiously since before the pandemic, welll before, and JUST realized that I had never subscribed. Will definitely make these this summer.

[@amorty456]

They should be called crabby patties.

[@remy7663]

well the theory is that krabby patties are named that way bc the secret ingredient is crabs, that's also why mr eugene krab is the only crab in bikini bottom.

[@JustaDudeTryinToLearnPiano]

@@remy7663 whoa

[@umb4ch]

@@remy7663 but there is also his mom. edit: well.. who would chop his mom into crabby patties.

[@etherdog]

Kenji, we recently visited Seattle again a week ago and are just blown away with the great quality of Metropolitan Market. Even though we ate at some great restaurants (and all of them were observing 50% capacity and face masks), we still found ourselves eating half our meals from Metropolitan. Have you had a chance to form an opinion of them? Your various tips in making crab cakes encompass many great techniques more widely applicable, like making mayo is easier and takes less time (with a stick blender) than putting a jar into your cart. Thanks for your vids and knowledge dissemination, and your social advocacy!

[@mdharrisuiuc]

I grew up In Deleware and we would always go to a crab place in Rock Hall, MD. My mom always got the crab cakes, while I couldn't resist a whole crab so I could play with the claws afterwards. Man do I miss that place!

[@MrSquekersUPSB]

Finally! Thank you Kenji. Excited to try this one out.

[@darkerthanblackk1]

Could you please do a recipe with green beans since they are coming into season? And snap peas?

[@TheSexikiwi]

He did a great video on pasta primavera recently!

[@mikeyaustin7526]

He has tons of great spring vegetable videos. Just search up spring veggies Kenji. But I love seeing that stuff and I would love to see more!

[@darkerthanblackk1]

@@mikeyaustin7526 I’ve seen all of his videos. There a few at most, not a ton, but I agree I would love to see more, which is why I asked.

[@darkerthanblackk1]

@@TheSexikiwi i saw that! Am gonna try to make it this week 💖

[@48956l]

America's Test Kitchen did a good video about buerre blanc (white sauce? butter sauce? something like that) where they steam some spring veggies (including green beans) and toss them in a butter sauce. I made it and it was an absolute hit, highly recommended. Search: "How to Make Buttery Braised Spring Vegetables"

[@jacobpuckett3479]

Nice new tat! Looks sick :)

[@outerheaven2k7]

Maryland in me misses Blue Crab so much

[@meikamo]

Thanks for sharing this Kenji

[@RobsHomeBar]

I make your homemade mayo recipe almost every week! Especially with lost if garlic!!

[@jasandper]

I don’t like seafood , but I’ll watch kenji make some crab cakes

[@btbingo]

During the 50s my school used students to cook the mid day meal. That is when I learned how to make mayo from scratch. We did not have electric equipment.

[@PhatTrumpet2]

Imagine eating just one crab cake.

[@IMJwhoRU]

IKR! 😆🤪

[@markiangooley]

Poverty is the only reason for that: crab has gotten expensive!

[@3sons4fun20]

Did the beaker cup come with your immersion blender? Or where did you find one that fits the round blade so well?

[@sem3ndem0n_73]

He found it

[@ploppyjr2373]

You can really use any cup of round high thing that fits

[@MyNameRS]

Got a french press for coffee? Use that thing.

[@afrosainter]

I have the same blender and that cup came with mine.

[@liamness]

I struggled to find one that fits my immersion blender like that, I use one that is narrow at the bottom and widens further up. It works just fine. As long as the bottom of the container is only a little wider than the head of the blender I think it should work.

[@smidey655]

12:42 Oh ho ho. I know that beep at the anywhere. Any chance on your thoughts on the Anova Precision Oven after using it for awhile? I love mine, but am curious as to what you think about it.

[@sameoldsteph]

I thought it was a cuckoo clock at first, lol. (I'm a bit sleep deprived.)

[@jomercer21113]

My late Marylander MIL made wonderful crab cakes. When I asked for her recipe, she said "it's the one on the can of Old Bay."

[@parkerbification]

am I just really bad at eyeing measurements or does Kenji always say a tablespoon when its like 2 tablespoons for sure?

[@jonhewett]

If you are referring to the Dijon that was like 3 Tablespoons lol (unless its some GoPro Fisheye lens fuckery).

[@thicclink]

Chefs are notoriously bad at measuring by the book (although I know Kenji can if he wants to) because they measure by "feel" 90% of the time. By the way I don't mean for that to be a dig, it's a sign of expertise!

[@fordhouse8b]

With this kind of recipe, it really doesn’t matter, you simply add as much or as little mustard as you like.

[@decorgirl9716]

Maybe the camera adds one tablespoon? ⚖️🤔😉

[@wouterbaake7386]

@@decorgirl9716 i thought the camera usually added 10 pounds

[@jmaj4521]

Thank you, as always

[@scottnickerson7876]

Quoting yourself on a kitchen mat is a new flex

[@jadlteif8143]

Are we gonna sit here and ignore how crazy this pepper grinder is? Two twists shed a ton of pepper! What brand is it??

[@McFleurystorm]

It’s a Unicorn “Magnum” - just about every big food KZbin channel uses them. I’ve been trying to get my hands on one for ages but it seems like they’re always sold out everywhere.

[@donmoocao]

@@McFleurystorm Normally Kenji does use a unicorn magnum, but this one is a different one. Unicorn magnum top is rounded. Also unicorn magnum is one solid piece as you reload by twisting and revealing a side hole to refill your peppercorns. The one on this video the top fell off as he was using it.

[@donmoocao]

Looking at Caleb Stower's comment and comparing the video, it has the same side indents as the Mannkitchen Pepper Cannon. Rather not spend $200 on a pepper grinder and I love my Unicorn Magnum.

[@donmoocao]

You can also check out his twitter post on Feb 2 comparing the mills. Spoiler: He prefers Unicorn.

[@hubertwebb]

He said in a previous video that it’s a new one at around $300

[@TheArcSet]

Thank you for this video.

[@walterw2]

i love how the dog has figured out not just that there's a cooking video going on but (by time elapsed or tone of voice or whatever) that it's almost over, and _that's_ when it's time to wander in looking for a treat

[@robh6685]

Thank you Kenji. Bail me out again as I only got 2/3 lb of fresh lump crab. I love the lemon aioli idea.

[@skipsch]

10:50 ha someone heard the container open

[@Lesdrasill]

i love it when the dogs pass by sometimes :D

[@GT0wned1]

"you want as little binder as possible" Maryland approves this message.

[@sauljesus6533]

If you need to separate egg yolks from whites you can use a plastic water bottle. Break the eggs into a bowl and squeeze the bottle a bit, hold the mouthpiece of the bottle to the yolk and then release it so that it creates a vacuum sucking the yolk into the bottle. Then just squeeze again to let it out. No dirty hands! :))

[@Scoobaman19]

I like that you kept them simple and let the crab shine through. They looked beautiful. It makes me want to make a crab rangoon cake.

[@DrakethNamikaze]

I'm here while the video is fresher than the Crabby Patties. In to view after only being available for 45 seconds. 😝

[@TheMerriell]

Love your show! 😊

[@kevinzhangatang]

Can you please explain how your family eats so little? That entire meal for 3 is like 1000 calories

[@timcreston1658]

he did say he was also roasting broccoli, but they probably eat several small meals/snacks throughout the day if they aren’t feasting on a huge meal

[@carnifex2005]

That's what I like about Kenji. He observes great portion control. Just enough food so that nothing gets wasted. A lot of his recipes are pretty high in calories, and if you're eating breakfast, lunch and dinner, you don't need a big meal for each part of the day.

[@MichaelLiska]

@@carnifex2005 That and you can just look at the guy. He’s not exactly emaciated. I’m sure he’s eating just fine.

[@DotterSvea]

Yeay! The crab cakes are back! 👍

[@NadikaNadja]

Oh yay Crab Cakes Back. Now with added audio and extra Kenji speech

[@Meshuggahnans]

I like how he shouts to his wife that he is shooting a video, like she thought he was just talking to himself in the kitchen

[@andrewjay7962]

Always coming in with the heat 🔥🔥🔥

[@nixhixx]

Those look good, but... all four would be mine!

[@Theoriginal1981]

I wonder if this would work with tinned tuna as opposed to crab! 🤔

[@JoanEvangelista]

Ohhh even Jamon is excited!

[@geraldtompkins5775]

Coming from Maryland, they look great, but would be better with one thing. Old Bay.

[@DJ-nn6vg]

The David Rosengarten method of using Wonder Bread as a binder works great.

[@THESLIPPERYBOY]

that looks like the most effective pepper grinder known to mankind and i want it.

[@Peter5ol]

the pepper cannon

[@Siloguy]

It looks like the pepper cannon , they cost a fortune, not sure its worth the cost over the Magnum

[@searedcorvina]

The "I am shooting a video by the way" is legit family life.

[@BiffaSlick]

you got that good crab out in Seattle

[@julianmichael2791]

The dog is the most grateful

[@walkermoore6546]

Hey Kenji I have a quick question. I remember on you garlic pasta video, which was almost a year ago now I think, you mentioned how you were working in collaboration with someone on salt boxes. I just wanted to know if you planned on selling those or if there was any way to buy one, or if there was another brand if you aren’t selling them you recommend

[@shakey215]

I knew as soon as that chunk fell off the crabcake when plating that it'll be for Shabu

[@nealbeins3480]

Hey Kenji, what kinda food processor did you use to process the bread?

[@JKenjiLopezAlt]

The mini chopper attachment for my hand blender.

[@SeanL262]

Who makes those carbon steel pans ?

[@optimus-primal]

Man I would love to be this guy’s dog 🥲 those are some good dog scraps

[@ericdanowski8942]

Hey Kenji, where do you get your cutting boards from?

[@mikemason7422]

He has another video, can't remember which one, where he talks about how he was given one from the chef of a restaurant in Boston when the city banned wooden cutting boards.

[@justincase1354]

Life hack: throw one of these on a hamburger bun.. 🔥🔥👌🏼

[@codyosborne9307]

I'm salivating....

[@lucassanchez5133]

Can you feel it now, Mr. Krabs??

[@YiwenGao]

I am always wondering how you keep your stovetop that clean, it’s like new all the time . My experience is that as soon as I cook, food falls onto it.

[@check4v]

Fresh crab is super expensive. How different would this come out if I bought lump crab in a can?

[@ja107940]

Based on the container I'd say that's what he had, essentially. He also said that it has been "cooked" once before which in my mind means it's pasteurized as canned crab would be and thus cooked at least once. I have never used anything other than imitation crab in my kitchen as I am a broke bitch, but I would assume that any decent quality canned or refrigerated crab would be okay. I am by no means an expert and if I am incorrect I will edit/delete this post lol.

[@IMJwhoRU]

@@ja107940 based on the container, my guess is that it was cooked and packaged at the store. I’m guessing Seattle has great, fresh seafood, so it wouldn’t need to be “canned” for preservation. Perhaps it was even caught, cooked, and packaged the same day? Regarding the question from @check4v, my first thought was imitation crab for the least expensive version. I think canned crab would work OK but wouldn’t hold together like the fresh lump crab does. So I think you’d have a decent crab flavor but might not see many lumps of crab meat. All of this is speculation; I’m just thinking “out loud.” 😁

[@JKenjiLopezAlt]

No. Canned crab is honestly inedible to my.my taste. It’s fishy and overcooked. I would not recommend pasteurized crab meat. That said my own taste is not everyone’s and I know some people don’t mind it. But I would recommend fresh, unpasteurized crab meat.

[@check4v]

@@JKenjiLopezAlt Thanks! That's unfortunate, but it is what it is. :) My grocery store does sell a refrigerated one that's not a shelf-stable canned, but it's still pasteurized. Unfortunately I guess you gotta live near a coast to get the real good stuff.

[@galaf9790]

Wat type of crab meat do you prefer to use for these? @Kenji

[@IMJwhoRU]

For this video, he said it was west coast Dungeness, but I don’t know if that’s what he prefers. 🙂

[@JKenjiLopezAlt]

Whatever is freshest.

[@mutorgama]

Yeah Kenji wash those hands!

[@Gaggingonacorpse]

Anyone know what kind of pepper grinder that is? Maybe a link if possible?

[@kylemuller4908]

Kenji is that a new tattoo on your arm? Love the artwork man never noticed it before.

[@russjcameo]

Greetings from Maryland Kenji, Lemon aolo/Mayo sounds interesting but I've always just used Duke's.

[@roshanjrajan]

Hi Kenji! Was wondering where you got that crab from in Seattle?

[@JKenjiLopezAlt]

Uwajimaya.

[@roshanjrajan]

@@JKenjiLopezAlt thanks!

[@fordhouse8b]

@@JKenjiLopezAlt Is crabmeat as expensive out west as in Maryland right now? About a week or two ago, some lump crabmeat was (at least briefly) going for 48 bucks a pound here.

[@JKenjiLopezAlt]

@@fordhouse8b this was $29.99/pound. Dungeness is generally a little cheaper than blue crab because it’s lower labor.

[@peter_kelly]

Very finely minced shrimp also works well as a crab cake binder.

[@IMJwhoRU]

That’s fascinating. Do you use raw or cooked shrimp?

[@peter_kelly]

@@IMJwhoRU Sorry, shelled and deveined raw shrimp, fresh if possible but frozen works ok too. Throw them into a food processor with a bit of heavy cream and pulse until you've got a sort of paste. Ratio should be 1lb crab, 5 oz shrimp, 1/4 cup heavy cream.

[@SeanQuinn4]

Kenji! If you're running a Canon DSLR (which I think you are?), have you looked into using Magic Lantern for your video recording? It shouldn't get in the way for still photography at all, but it will make your life recording video much easier. Features like focus peaking and a lot of other video/broadcast cameras make videography with a DSLR much easier.

[@evanpikaart]

Every time I have tried to make Mayo from scratch, my immersion blender doesn’t work for me. I have been told an electric mixer could work better, any advice?

[@thatoneguyiveseen]

Did you add salt to the crab cake mixture at any point?

[@aymansiam515]

Did u hear about the insta go 2? It’s a lot smaller than go pro but con is short battery and storage

[@JKenjiLopezAlt]

Yes I have one. It’s a nice camera. Definitely low on features for stuff like this. I use it for travel though.

[@MultiChayanat]

Hi, anyone knows what fry pans is kenji using?

[@kristofferakerblom7331]

I love me a double “oops”-video.

[@chesh1re_cat]

I like how his movements are somehow both frantic and relaxed at the same time. But I guess it makes sense that his muscle memory is set on turbo but his mind is just set on having a good time

[@trivialnonsense]

Jamón and Shabu are so cute 🥰

[@senormoll]

Hey Kenji do you have a cup you'd recommend for the immersion blender? Like is that a standard piece of restaurant equipment I could find or something? None of mine fit as nicely as yours 😩

[@swisski]

Generally they come with the immersion blender, but failing that wander over to your large/tall coffee mug and or empty glass jar collection, and see what fits the diameter of the business end of the blender. As long as the sides are relatively close, it should create a vortex to easily form mayo.

[@ummagummaAD]

Does anyone have a guess as to which brand of carbon steel pans are used in this video?

[@JKenjiLopezAlt]

De buyer.

[@burrito7833]

Honestly if kenji hadn't mentioned it I wouldn't have noticed the change in pans

[@potroastNthEastcoast]

I spoke with the rest of the Maryland grand council and despite a few nit picks from our more conservative members we have decided to approve your application for "quite good crab cake". Our watermen are on their way to your location to give you "a stern talking to" about using dungeness crab.

[@CromeStyle5]

Hey Kenji, it's everyone!

[@fridayfoot2289]

Dear god, that was easy. Thanks!

[@pranaydhawan2735]

any specific technique to mixing it? I'd be worried about crushing big chunks of crab.

[@redhot2976]

yay! i get to be early to my fav cooking show!

[@funkylentil6966]

But how'd he do the broccoli? 🤔 This just looks like such a simple, delicious recipe. I'm not much of a seafood person but I'd definitely make these one day. Just awesome lookin'. Peace ☮️

[@JKenjiLopezAlt]

Just roasted real hot with olive oil and salt. Served with lemon.

[@funkylentil6966]

@@JKenjiLopezAlt oh boi. Thanks, Kenji. I have never tried broccoli roasted before. Thanks for the reply.

[@K1LD3R]

aioli said correctly this time :D just wondering; is it aioli if it is based on egg and not solely on the garlic?

[@porlando12]

Does anyone know who makes that pepper grinder?

[@m_drunk]

HA! I just made your foil crab cakes yesterday! this is way easier.

[@wyattrichards1896]

I can’t say I can afford crab rn but I’m definitely gonna make some canned salmon patties and homemade Mayo