Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.”
What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.
Chef Andrew suggests a little crab goes a long way. Don’t break up all the lumps in the crab meat. That adds texture. Also a light touch on the breading. Chef Andrew prefers using panko.
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