Crab Cakes | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: Ring molds/cutter: http://amzn.to/1HWRTr4 All Clad Sauté Pan: http://amzn.to/1AemZKy OXO Good Grips Container: http://amzn.to/1pJbVjj Mini Carafe: http://amzn.to/1s2x7AJ INGREDIENTS: Mayonnaise: 1 egg yolk 2 tbsp white wine vinegar 1 cup of canola oil pinch of salt -Add 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp lime juice to 1/2 cup of mayo for the spicy aioli sauce. Crab mix: 1 cup lump blue crab 4 cups dried bread crumbs (2 for the mix and 2 for breading) 1 tbsp chopped tarragon 1 tbsp chopped cilantro 2 tbsp micned red onion 1 tbsp minced red jalapeño 2 tbsp mayonaise 2 tsp fresh lime juice 1 whole egg salt and pepper to taste Garnish: Onion sprouts or arugula sprouts shaved radish shaved red onion olive oil & salt