I've seen a chef use a cup cake tin sprayed with a little oil and baked them. After baking, he waited a few minutes used a off set spatula to loosen them. He put a cookie sheet over the top of them and turned them upside down onto the cookie sheet. Came out nice a brown a perfectly shaped.
Born and raised in Maryland - we call those little cakes, crab balls lol / appetizers - 10oz to 12oz cakes are Maryland style (Baseball size) although I must say they do look Tasty
He did a good job, but I like em looser with more mix. He did a good enough job that a Wye River waterman would say, "I tell ya wut nauw cap, that's a good crab cake!". 🤣
Wow Joey, this was really an awesome and informative video! Thanks so much, my wife & I love when you show us your personal recipe's from the seafood in Wildwood and the surrounding area of the Jersey shore. We're going to try this and share it with our family!
There are blue crabs here in Texas but they can be really salty! My fav hotel breakfast is a crab cake with a poached egg on top! YUM ;) You are right, getting all the shells out of the blue crab is a pain in da butt.
Good job, more authentic than 90% of places in your area. Not bashing on your recipe but gotta have a little Worcestershire sauce in the mix, maybe not so much parsley, and make em wetter. They're more fragile that way but man are they good. And try a little dry mustard sometime. Darn good job though and it's really just personal preference. You'd make a Kent Narrows waterman proud, "I tell ya wut nauw, cap!" 😊🦀
I also add some dry mustard powder and a dash of Worcestershire sauce - very very little dash. My spin that I do though..I mix two types of crabmeat. Lump and jumbo lump- one can of each. I add the jumbo lump in at the very last mixing step. My last trick is to mince up some fresh red bell pepper. Adds color and a pop of flavor. It's so little it's barely there but it's a great "filler". It ends up being like one chewing gum size strip of red pepper per 2 lbs of crab meat. Minced up very tiny and mixed in. I have made with and without and done tests..at parties I'd say it's 10-1 people like it with the pepper without even knowing what the difference is..they just prefer them as well.
I use all the ingredients that you are using except bread crumbs and lemon it's up to the person if they want to use those ingredients i also put in a dash of Worcestershire sauce old bey i taste my crab meat to see if i want more i pan fry i use very little oil to cover bottom of pan so they will not stick let the pan get hot to brown them i do not cook them to long cause the crab cakes will come out dry the meat has already been cook i cook 5lbs last week for 4 people old bey is the maine ingredient of cause i use more of the ingredients for every pound been cooking my crab cakes the same way for years my brother who lives in NC call and ask me to text his wife the ingredients cause something was missing in there crab meat
Awesome video! Joey you could have just texted me to come over to eat instead of just teasing me with the video. 😂😂😂 Great job. Love ya brother and tell the wife I said hello 👋
The yellow mustard is not good (must use Dijjon) and he also left out the Worchester sauce. Its also best to broil 5 minutes and forget about baking them.
Maryland here too. It's all preferance but I like a little mustard in the mix, dry mustard if I have it. Panko is ok as is a little lemon juice but not too much. And gotta include a little Worcestershire sauce. But he did a pretty darn good job, "Cap!"
Great recipe, but you are using a baking dish to broil and it's probably not safe rated for broiling or going over 400 degrees. Be careful it could break on you and don't put that on a cold stone counter from the oven. Wear eye covering if you do.
This video has a false title! That’s NOT a no filler crab cake. You added 2/3 cup panko bread crumbs; that’s a lot of filler! I would use only 1/4 cup of bread crumbs. And I would never use French’s yellow mustard in a crab cake. A Dijon mustard is best. And they should be served with a homemade remoulade/dijon/mayo sauce. Amateur….no they don’t look good. They look mediocre at best…Crab-flavored breading.
Looks good ! Ya know if you add a little worcheshire and some chopped pimentos , put it in a dish and bake it, you'd have a delicious crab imperial dish ! A restaurant in Mullica Hill N.J. made it that way and it was awesome !!
Pimentos aren't in the "genuine Chesapeake" style but I don't mind some in them. What restaurant in Mullica Hill? I'll make a stop there on one of my trips to Cape May County.
That looks awesome. As a north wildwood resident, I approve!
Thanks for the crabcake recipe!! Can't wait to try it. I was recently wondering if you would do a fun food recipe. Thank you!!
Hi Joey. I just happen to have a can of crabmeat in the fridge. They look amazing . Thanks. Take care
Looks delicious! I like your Contino crabbing trip videos too. Looking forward to more of those.
I've seen a chef use a cup cake tin sprayed with a little oil and baked them. After baking, he waited a few minutes used a off set spatula to loosen them. He put a cookie sheet over the top of them and turned them upside down onto the cookie sheet. Came out nice a brown a perfectly shaped.
We love you Joey...
Born and raised in Maryland - we call those little cakes, crab balls lol / appetizers - 10oz to 12oz cakes are Maryland style (Baseball size) although I must say they do look Tasty
He did a good job, but I like em looser with more mix. He did a good enough job that a Wye River waterman would say, "I tell ya wut nauw cap, that's a good crab cake!". 🤣
Chef, great U Tube vidio producer, Emmy nominee, Ambassador to the Wildwoods. A very talented young man.
Wow Joey, this was really an awesome and informative video! Thanks so much, my wife & I love when you show us your personal recipe's from the seafood in Wildwood and the surrounding area of the Jersey shore. We're going to try this and share it with our family!
Thank you for your special recipe chef Contino 👨🏻🍳
Wow those look good. I’m going to have to try making them, didn’t think they were that easy. Thanks Joey
Old Bay 🎉
Great recipe. I like the fact that you don't fry them. There are a few ingredients which makes it easier. Thanks for the video.
I refrigerate till thoroughly chilled to help hold together and avoid bread filler. Sometimes an extra egg white is added.
I'd love to watch at 12:15, but i'm off to Aloha for breakfast and Morey's Piers!
'No filler" title for a recipe with 2/3 cup of breadcrumbs. Guy should be a politician.
There are blue crabs here in Texas but they can be really salty! My fav hotel breakfast is a crab cake with a poached egg on top! YUM ;) You are right, getting all the shells out of the blue crab is a pain in da butt.
Good job, more authentic than 90% of places in your area. Not bashing on your recipe but gotta have a little Worcestershire sauce in the mix, maybe not so much parsley, and make em wetter. They're more fragile that way but man are they good. And try a little dry mustard sometime. Darn good job though and it's really just personal preference. You'd make a Kent Narrows waterman proud, "I tell ya wut nauw, cap!" 😊🦀
I also add some dry mustard powder and a dash of Worcestershire sauce - very very little dash.
My spin that I do though..I mix two types of crabmeat. Lump and jumbo lump- one can of each. I add the jumbo lump in at the very last mixing step.
My last trick is to mince up some fresh red bell pepper. Adds color and a pop of flavor. It's so little it's barely there but it's a great "filler". It ends up being like one chewing gum size strip of red pepper per 2 lbs of crab meat. Minced up very tiny and mixed in. I have made with and without and done tests..at parties I'd say it's 10-1 people like it with the pepper without even knowing what the difference is..they just prefer them as well.
Do you deliver?
I want to cup up some shrimp and add them to the crabmeat
They look amazing I use the old bay crab cake package and broil them
Awesome Brother thank you thats my kind of good time love you guys see ya
Looks delicious. Can't wait to try this recipe.
They look great! I don't like a lot of filler either
That looks great I'm going to have to try 😂 July 12th will be my 70th year going to Wildwood NJ I hope I see you down there this year
Looks fab. Where did you get the Old Bay oven mit set from please?
Your CRABCAKES look delicious!!!
Looks delicious
But breadcrumbs are fillers??
Right lol
He said a little 😮
@@justkeepingreal2967 but the title says "no filler" 😏
I use all the ingredients that you are using except bread crumbs and lemon it's up to the person if they want to use those ingredients i also put in a dash of Worcestershire sauce old bey i taste my crab meat to see if i want more i pan fry i use very little oil to cover bottom of pan so they will not stick let the pan get hot to brown them i do not cook them to long cause the crab cakes will come out dry the meat has already been cook i cook 5lbs last week for 4 people old bey is the maine ingredient of cause i use more of the ingredients for every pound been cooking my crab cakes the same way for years my brother who lives in NC call and ask me to text his wife the ingredients cause something was missing in there crab meat
Wait... isn't the panko considered "filler"?
Awesome video! Joey you could have just texted me to come over to eat instead of just teasing me with the video. 😂😂😂 Great job. Love ya brother and tell the wife I said hello 👋
Hey Joey.... Bread crumbs is filler. Lol
Ok on my way over.
Best esiest
Yummmmmmmmmy
I just bought limp crab wand was deciding what to do with it
The yellow mustard is not good (must use Dijjon) and he also left out the Worchester sauce. Its also best to broil 5 minutes and forget about baking them.
Maryland gurl here...no lemon juice, no mustard..no panko...Please and thank u!!❤
Maryland here too. It's all preferance but I like a little mustard in the mix, dry mustard if I have it. Panko is ok as is a little lemon juice but not too much. And gotta include a little Worcestershire sauce. But he did a pretty darn good job, "Cap!"
❤thank you 🦀🦀
love how you use "precise" measurements! I cook the same way. LOL
I do not measure mines and they usually come out the same size if not i add a little more
What can be a substitute for mayonnaise?
Miracle Whip.
@@gregggoss2210 other than miracle whip?
VEGAN MAYO.
I close my eyes and I hear Matt Hooper talking.
Who is that?
He was a on a ship named the Orca, with Quint and Chief Brody
@@WildwoodVideoArchive
Great recipe, but you are using a baking dish to broil and it's probably not safe rated for broiling or going over 400 degrees. Be careful it could break on you and don't put that on a cold stone counter from the oven. Wear eye covering if you do.
Butter helps
No filler…shows 15 filler ingredients
LOL i stopped listening when he said yellow mustard instead of Dijon and "depending whether you like Old Bay or not". ❌
Breadcrumbs are a filler
This video has a false title! That’s NOT a no filler crab cake. You added 2/3 cup panko bread crumbs; that’s a lot of filler! I would use only 1/4 cup of bread crumbs. And I would never use French’s yellow mustard in a crab cake. A Dijon mustard is best. And they should be served with a homemade remoulade/dijon/mayo sauce. Amateur….no they don’t look good. They look mediocre at best…Crab-flavored breading.
eww, i'm not a tarter sauce guy at all. cocktail sauce all the way :-)
Ugh...not even close to a true Baltimore crab cake. Why is it so hard for people to leave the crab meat be???
Looks good !
Ya know if you add a little worcheshire and some chopped pimentos , put it in a dish and bake it, you'd have a delicious crab imperial dish !
A restaurant in Mullica Hill N.J. made it that way and it was awesome !!
The Blue Plate?
Pimentos aren't in the "genuine Chesapeake" style but I don't mind some in them. What restaurant in Mullica Hill? I'll make a stop there on one of my trips to Cape May County.