Glen Ella Springs Crab Cakes

What do you think is the secret to a good crab cake, Mama

I think when you're talking about crab cakes, less is more. I agree

Yeah. Welcome, y'all. I'm so excited. Last, what is today? It's a Thursday

A week ago, I was going to Springer Mountain Farms to do an interview with my Fox Atlanta with Paul Milliken

Okay. Well, we had to spend the night, and I want to tell y'all about this place that they put me up in

And the name of it was Glen Ella in Clarksville, Georgia. Bobby, back in the 1800s, people would stop at Glen Ella

They would have a room and a meal, and it was this fabulous, fabulous place to stop

Well, this family, the Kivett family, bought this, renovated it, and they served us the most wonderful crab cakes

And this morning, they sent me the recipe for the crab cakes that they served us last week

So I can't wait to make it and share it with y'all

Well, I hope they're as good as ours, because we do pretty good crab cakes here in Savannah

We do. So, Bobby, I noticed that their rumelad sauce that they serve with their crab cakes

is about four times longer than their crab cake recipe. I've never seen this recipe before in my life

so I'm going to be using a card. We are using their cards, because they just sent them to us this morning

It's a very simple rumelad recipe with about 19 different ingredients in it. And so I'm going to tell y'all what I'm going to do to the crab cakes

and then Bobby's going to handle the rest. Do you want to make it all at the same time? Oh, yes, let's do it at the same time

But I'm going to tell them what I'm doing. I've got one pound of lump crab meat, two eggs

one cup of Panko breadcrumbs, a half a cup of heavy cream

a half a cup of onions, a fourth of a cup of red bell pepper

and this word that's spelled B-R-U-N-O-I-S, but I understand it's brunaz or something like that

it means a teeny tiny fine chop. So that's the way I talk

so I'm going to tell y'all a teeny tiny fine chop. One tablespoon of Cajun seasoning

salt and pepper to taste and extra panko for the exterior breading And we gonna fry these at 350 until brown And I tell y this I mix up all my ingredients

and I add my lump crab meat last so I won't break it up

I'm hoping that those lumps will stay in lumps. So baby, I'm going to shut up and you walk them through that

I doubt it. I really don't doubt. I doubt it. I am going to shut up

But I will. I will. This is her shutting up. I remember one more thing to tell y'all

You are going to be able to find this recipe right here on the network

So if you don't have a pen or paper out there or here, it's on the network

All right, there are 16 different ingredients in this remoulade. And I'm going to make it in a blender, so I'm not going to waste my time chopping and dicing

I'm just going to throw everything in whole and let the blender do the work. But it calls for, and I might always kind of add or take away whenever I want to, so I might cheat their recipe just a little bit

It calls for a tablespoon of lemon juice. We might double it

Two tablespoons of canola oil. One tablespoon, this is not very much, one tablespoon of diced Vidalia onion

They must make it for one serving of crab cakes. I mean, I'm looking at this group of folks that we got here

and I think I need to double the recipe. Or triple, or quad it. So Vidalia onion, which is the finest

I'm glad to know that they use Vidalia onions up there. One tablespoon of chopped green onion

All right, I'm going to add... Use a little bit more. A little butter

which is the foundation of every good recipe. And this is the dice that I was trying to pronounce

See how tiny that is? Tablespoon of celery, I'm going to make it three

So we're just going to sweat those, y'all, to go into our crab cakes

Two tablespoons of chopped garlic. So I'm going to use two cloves

Two teaspoons of prepared horseradish. One tablespoon of Dijon mustard. That's a heavy tablespoon

Yes, son, make plenty because that recipe is not going to feed the front row

I know. Tablespoon of chopped parsley. I think this is going to be good, though

A little salt. Oh, yes, honey, I've had it. I had it just last week so it still in my memory bank Really good A little black pepper So we just going to sweat sweat sweat Ooh cayenne This is going to be hot

Yeah, it's going to have a little bite. Everybody all right with cayenne

One tablespoon of sour cream. May I bump into this drawer for a second, son

Thank you. Three tablespoons of mayonnaise. Of course. I'm going to go kind of light on the salt for this dish

because, remember, the crab meat lived in salt water, so it's plenty kind of salty enough on its own

Cajun seasoning as well. Wow, this is going to be an interesting..

It's going to be a flavorful remulai. And four to five capers

Oh, I love capers. All right. So, Bobby, just that easy, I have our crab cakes made

Oh, wow, very good timing. So here we go. Okay, so these have sweated

So now all I'm going to do is fold in my crab meat

and I'm going to fold that as gently as I can so as not to disturb those lumps

And after I get them formed, I'm going to roll them in some more panko

Taste this. Panko. Oh, my gosh. That is delicious. You like it

Yes. Really nice. Mmm. See, Bobby, this crab meat, son. Is it the good stuff

Yeah. You know, I always put a little mayonnaise in my crab cakes

Do ya? Yeah. Hard to go wrong with butter and mayonnaise. Yes, it are

All right. Can I help ya? Yes, you sure may, son. Are these going into, these are going to be in the deep fryer

Yes. Yes. Well, that gonna be good. So you can see about what size I'm making them

We might want to make them smaller. Well, no, we'll cut them in two, but we will have enough

We're going to eat them until they're gone, and then we'll quit. How about that

And then we'll make chocolate biscuits and gravy. Yes. That's the motto at my house when people drop in unexpectedly

Yes, there's always room for another set of feet under my table, and we'll just eat it until it's gone

And then we make reservations somewhere If everybody still hungry All right so I going to wash my hands Bobby and let you finish rolling them out

And I'm going to go ahead and drop these into the deep fryer

I'm choosing not to use the baskets, because the baskets take up a lot of room

So I'm going to lay them on my spider and drop them down

keep them from hopefully sinking to the bottom. Give them just a minute to get used to their..

How long will these take? Oh, massage, I'm gonna give them. What, son

How long will these take? Until they're golden brown, there's really nothing to cook in them

except the egg. So it really depends on how big you make them

but they called for frying 10 minutes. Oh, you know what I forgot

I forgot to put my Cajun seasoning in with my onions and bell peppers

Oh, my gosh, that's going to affect the taste of them. See, that's what I get for talking too much

Lord have mercy. Look at that. Ooh, that looks nice. Look at that

That's beautiful, isn't it? Did it take 10 minutes? Yeah, 10 minutes

But, son, I don't think it's going to take 10 minutes. Mm-mm. Like, look, I think that was one of the first ones I dropped

That looks ready to me. I'm gonna, because that's about the color that Glenella

Deep golden brown. A deep golden brown. Look at that. That looks great

Yes. They're giant. Yes, they are. And we're gonna take these over

And I'm so sorry I was busy flapping my jaws and forgot the Cajun seasoning

So look, here's what I'll do. There's more than one way to skin a cat, isn't there

Now, I want y'all to just look and see how pretty that plate is

And if you don't have a deep fryer, you could certainly start them off in a saute pan

a quick browning to them, and then finish them in the oven. So I want y'all to enjoy

Glanella Inn was so sweet to share with us their recipe. So come on in and enjoy

Good news, everybody. They're delicious. Oh, good, son. Really? Yeah