Rob Carlson: Once again my name is Rob Carlson and I’m cooking with Chef Bryan from Chef Bryan’s Kitchen at bryanskitchen.com with the Y. Our crab cakes have been in the oven about 8 to 10 minutes and they’re ready to come out.
Chef Bryan: Yes they are.
Rob Carlson: Alright, let’s do it.
Chef Bryan: And what you want to make sure when you’re taking this out is that they are still firm, kind a firm around the edges of the crab cake.
Rob Carlson: Okay, pretty good. Those look really, really pretty. And how we are going to plate this?
Chef Bryan: Okay, what we are going to do, we are going to take our crab cake and place right on the plate there.
Rob Carlson: Okay! So plating one here, this would be a course essentially
Chef Bryan: That’s the first course.
Rob Carlson: Okay, two would make an entrée. Okay so, very good. So we got it plated nicely here. We’ve got the Aioli that you made a little while ago. Let’s bring that over.
Chef Bryan: So, what we are going to do is we are going to take the Aioli and basically we just kind to want a -- but you can always serve a little bit more on the side. You just kind to want it so its just going to -- just to start fall over the edge.
Rob Carlson: Yeah! It looks pretty that way, for sure.
Chef Bryan: And then what we are going to do is we are going to take a little bit of tomato for some color.
Rob Carlson: Finely chopped tomato?
Chef Bryan: Finely chopped tomato, put that right on top.
Rob Carlson: It’s all about presentation.
Chef Bryan: Big chard fun I am.
Rob Carlson: I love it, love it.
Chef Bryan: So, we are going to add some chives to it.
Rob Carlson: Excellent.
Chef Bryan: And then we are going to finish it with a little green onion flower.
Rob Carlson: Oh! That looks nice. They’re you go guys. Some very nice jumbo lump crab cakes with Aioli. Can be awesome.
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