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Michelle’s Crab Cakes & Paula’s Deviled Crab Recipes - Paula & Michelle are both cooking without recipes today. Michelle is making crab cakes and Paula is throwing together some deviled crab!
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0:01
- All right, so Michael has insisted, y'all,
0:04
that they go through the crab
0:07
and make sure there's no shells left,
0:09
but Michelle is a professional de-crabber.
0:15
- I said if there's any shells in there,
0:16
they're Dad's (laughter) which is really not true.
0:19
(laughter)
0:23
Dad can pick really fast.
0:25
- He can pick fast, but y'all, now how many crabs?
0:30
I hope y'all got to see the video
0:33
of these two out there crabbing.
0:35
- [Eddie] Yeah that'll be the first...
0:36
- Yes, that will be the first video shown.
0:39
And I loved watching a father and daughter
0:44
out there doing what they are so good at
0:47
and what they love so much.
0:50
They've been crabbing out there since,
0:54
Michelle was a wee-tiny girl.
0:56
And how many crabs did y'all get, you think?
1:01
- A dozen and a half.
1:03
- A dozen and a half?
1:04
- They were all packed with meat.
1:07
And how long did it take y'all to pick them?
1:09
Long time, didn't it?
1:11
- About an hour. - Couple of hours?
1:14
I thought, well, y'all may have been
1:15
sitting out there, talking. - We were shifting around
1:16
in our chairs, (laughter) well, that's the best part
1:18
about picking crab, is you get to talk and-
1:20
- Get to talk and visit. - It's good quality time.
1:21
- Yes, so I tell y'all what,
1:26
crab cakes have never been one of my favorite dishes.
1:29
Not even when I make them myself.
1:31
I can't even please myself, - We only got two shells.
1:34
(laughter)
1:35
That pretty good. - You were right.
1:36
You were right.
1:38
- That was good.
1:39
- Those were Michelle's.
1:40
(laughter)
1:41
But Michelle brought us some crab cakes over,
1:45
that she had picked, she had caught the crabs, picked them
1:50
and brought us four crab cakes.
1:55
And I tell you what they were so good,
1:56
I wished I'd hidden one from Michael.
1:59
So I could have had three and him have one (laughter).
2:04
Delicious, that girl knows she can make a crab cake.
2:07
I'm so thrilled that she has agreed to come in here today
2:12
and show us her way of making crab cakes.
2:18
And you know, if you don't live on salt water,
2:26
you can buy from the seafood market, right?
2:29
Or the grocery stores and it comes in a can,
2:33
you can buy a one pound can.
2:35
I'm washing these onions, Michelle,
2:37
because they felt a little gritty.
2:38
- [Michelle] Okay.
2:42
So it doesn't matter where you live.
2:45
You can have crab cakes.
2:47
- [Michelle] I think a lot of places ship them now.
2:50
- You know, they do, they do because,
2:54
who ordered some lobster, was it you Eddie?
2:58
- [Eddie] Yeah, last summer.
3:00
- Eddie's from lobster country, in New Hampshire.
3:04
So, oh my gosh what a, what a treat that was.
3:13
Michelle's going to make her crab cake
3:17
and I'm going to do just a couple of deviled crab.
3:24
And I was asking Michelle a while ago, I said,
3:26
"now what's a different, tell me the difference
3:28
between crab cakes and deviled crab."
3:32
- Oh me?
3:33
- Yeah, when I asked you a while ago.
3:36
- Well, I mean-
3:36
- Your answer made sense to me,
3:38
because it's basically the same seasoning.
3:42
- Yeah, so a deviled crab is, to me,
3:47
more of a cake-y way to eat crabs.
3:50
- Almost like a dressing.
3:52
- Right.
3:53
- Stuffed with a lot of bread.
3:54
- And you can't taste the crab.
3:56
So that's why I'm a fan of crab cakes,
3:57
because I just keep it simple
3:59
and that there's nothing but the crab.
4:01
Because I like to be able to taste my crab.
4:03
- Do you want me to transfer this crab to your bowl for you?
4:11
Yes, no, maybe?
4:13
- That's fine.
4:16
So basically I was telling Paula,
4:18
I don't really have a recipe.
4:19
I just put my crab in and what you're going to see us do is,
4:25
just try and, you want to make something
4:27
that you can actually mold, but that's not wet.
4:29
So we'll just take the crab and then add in an egg
4:33
and add in some mayonnaise and a little bit of Old Bay
4:35
and some green onions and mix it all together
4:37
until you have something that you can actually squish
4:39
into a little patty and then you throw it in the pan
4:42
and then you eat it.
4:46
- Okay, I'm getting it sister.
4:53
Just another set of eyes, looking.
4:56
Another set of one eye looking.
4:58
(laughter)
5:01
I mean, you know, you got to laugh about-
5:03
- I forgot to grab the eggs.
5:05
- Okay, now how many eggs will you put in?
5:09
- [Michelle] I only start with a little
5:10
because you can't take it away, but you can add to that.
5:13
- There you go, there you go.
5:19
- [Michelle] I'll pull two you just in case.
5:21
- Yeah, because you don't normally,
5:24
what'd y'all think, it's almost two pounds of crab meat,
5:28
what you think Mikey?
5:30
- [Micheal] Yeah.
5:31
- That's a lot of crab.
5:32
- That's a lot of crab, ooh I'm a happy girl.
5:41
- And when I do the green onions,
5:42
I just, like I said, I really just want to taste the crab.
5:44
So I only add the other stuff in as a like,
5:46
you want to think of a hint of flavor.
5:48
So I use a little bit of the white part that has the strong
5:52
and then a little bit of the green that's not as strong
5:54
because I don't want the onion to overwhelm the crab cake.
5:56
Okay - All right.
5:57
So we all agree that's probably two pounds of crab meat?
6:03
- Sure.
6:04
- All right, and Michelle was saying a while ago,
6:08
she said, "this is my truth as the way I see it."
6:13
And I said, "well, yeah, that's what we all, we all do."
6:17
It's truth is, we know for it ourselves.
6:23
Listen, you proved the point
6:24
when you cooked those crab cakes, you got it down.
6:30
- So I start with my crab in the bowl.
6:32
Once I've already picked through to make sure
6:33
I don't have any crab shells in there,
6:35
then I'll throw some mayonnaise in.
6:40
And like I said, I don't really have
6:43
an actual formulated recipe.
6:46
What you're going for something that's not too wet,
6:48
but that'll stick together.
6:50
- [Theresa] But you said earlier, Michelle,
6:52
you felt like it was a cup of mayonnaise to...
6:55
- [Michelle] Like three cups of crab.
6:56
That's me guessing, but it seems about like that.
6:58
- So that's really mayonnaise-y, which is good.
7:04
And you want to stir that very gently,
7:07
because you want to keep
7:09
those big clumps of crab meat intact.
7:16
- So I'm actually working with a lot more crab meat
7:18
than normal because I was telling Dad while we were picking
7:20
the other day that, you know, it was a true testament
7:25
to me growing up, becoming an adult,
7:27
that I would actually pick for someone else to eat.
7:29
(laughter)
7:31
Because I didn't really want to pick
7:33
unless I was eating it.
7:34
- She loves her some crab.
7:36
- So that's pretty good and sticky.
7:38
I'm going to add just a little bit more.
7:41
- Kind of looks like the consistency that I would do.
7:45
Potato salad, almost, that much mayonnaise.
7:53
Yum, I can't wait.
7:57
- She's funny.
7:59
So now I have - You would never eat
8:01
a deviled crab with that much crab in it.
8:04
- [Michelle] No that's why I don't eat deviled crab.
8:07
(laughter)
8:09
- I thought I spot a shell, but I didn't.
8:13
- I just cracked two eggs and I whisked them together,
8:16
but I'm going to start just with half of this,
8:18
because if you get it too wet,
8:19
then your crab cakes don't turn out pretty,
8:22
but Paula knows how to fix that.
8:24
(laughter)
8:25
- Well, when she brought me this,
8:27
she brought me the raw crab cakes for me to fry myself
8:32
and they were so wet, I said,
8:34
"I'm not going to be able to get these all together."
8:38
So I just got my panko and I poured it out on a plate
8:42
and just patted those crab cakes in some more panko.
8:45
Because they had been in the fridge for even, what 24 hours.
8:48
So they had gotten whole lot wetter and,
8:56
oh my gosh, they did up beautifully though.
8:58
So can you get them too wet,
9:00
just add some more breadcrumbs or panko.
9:06
Personally I love the panko.
9:08
- And now I'll put a little bit of breadcrumbs into the mix.
9:13
All you're doing is trying to get it to hold together,
9:14
you're not trying to use less crab.
9:18
- And back here in this pot, y'all, Michael,
9:22
he's sanitizing the real crab shells.
9:28
He's got them boiling back here just to kill any germ
9:33
or whatever they might have.
9:36
So those are ready and I'm going to show you
9:40
how I make deviled crab, so save me a little bit of this.
9:45
Not much, just enough for two shells.
9:47
- Would you use this mixture?
9:49
- Yeah, I ain't got no crab.
9:51
(laughter)
9:53
- Whoops.
9:54
So we've got the crab meat, the mayonnaise, the egg.
9:57
Now I'm just going to put in the-
9:58
- If you could get me a little in this bowl.
10:00
- Oh yeah - How about that?
10:02
- Well, you hadn't got your onions or anything-
10:04
- It don't matter.
10:05
- Okay.
10:08
- [Theresa] She'll save you a little.
10:09
- I think that's plenty because I'm going to add some,
10:11
a lot of bread to it.
10:16
- And then I'm just going to put my,
10:20
yeah, see, double crab .
10:21
(laughter)
10:25
Put your onions in there.
10:29
- [Paula] Yum.
10:30
And then I just like to take Old Bay, but remember like,
10:33
I like crab that I just pick out the shell
10:35
and eat straight out the shell.
10:38
So that's what I'm trying to do here with the crab cakes.
10:40
So I actually don't put any seasoning other than Old Bay
10:43
and I just kind of sprinkle.
10:44
- [Paula] And Old Bay has a lot of salt in it.
10:47
- [Michelle] So good.
10:48
- And Old Bay also has a spicy, here you go honey.
10:52
- Thanks.
10:55
So if you don't like spice
10:58
and you don't want as much sodium,
10:59
you could just add salt and pepper to your mixture.
11:02
And not use as much salt.
11:05
(mixture sticking)
11:10
- That's some good mayonnaise right there y'all.
11:13
- So good.
11:14
- Mayonnaise of the South.
11:16
(mixture sticking)
11:27
- That's about it, so now you just going to form them
11:30
into crab patties.
11:31
- Okay, I have you a cookie sheet right here,
11:35
after you put them together, you can put them right here,
11:39
on this sheet, and then we'll start frying them.
11:42
- Okay.
11:43
- All right, so if you want to make deviled crab
11:47
and you've gotten a container from your seafood market
11:52
and you don't have access to the real shells
11:54
that they lived in, you can buy these little tin ones
11:58
and it works okay, but I like the real deal.
12:06
Michelle really liked these when Eddie pull these out.
12:12
These are, let me see what it says.
12:16
It's from Biloxi, Mississippi, Bienville Oyster Company.
12:24
So this is what you would make your Oysters Rockefeller
12:29
or something like that in and Emeril Lagassé
12:33
sent these to me for Christmas, one year,
12:38
and we just love them.
12:40
So if we didn't have that real house that they lived in
12:45
and we didn't have these,
12:48
the deviled crab would be beautiful in these Emeril.
12:52
And I hope I sent you a note and thanked you for them.
12:56
I hope, if I didn't, I'm telling you now Emeril.
13:00
I hope y'all are doing well, and I love the oyster shells.
13:07
Whoa, look at those cakes.
13:09
Did you put any bread crumb in it yet?
13:12
- [Michelle] I put a tiny bit.
13:13
(laughter)
13:14
So I literally just do enough to hold them together
13:16
and then you can either cook them like this
13:21
or Paula favorite way to eat them
13:23
is to coat them with panko and hold them together.
13:27
And then they're crispier and they're delicious.
13:31
- All right, now what do you cook yours in, Michelle,
13:34
what kind of-
13:35
- I usually cook almost everything in olive oil,
13:38
but it doesn't matter either way, whatever oil.
13:40
- Well, why don't we do some olive oil some butter.
13:44
- Yeah, whatever you want.
13:45
- Because the olive oil will keep the butter from burning.
13:49
But I want you to tell me how deep
13:53
you cook these in olive oil, so if you'll look over here.
13:57
- [Michelle I don't really fry Them,
13:58
that's enough, that's plenty.
14:00
- Oh, okay.
14:01
(laughter)
14:03
I was going to fry them puppies.
14:05
- Well, I mean, it doesn't matter either way, they're good.
14:07
There's really no right way or wrong way.
14:09
- [Theresa] There's the healthy version
14:11
and then there's the Paula version.
14:12
(laughter)
14:14
- I'm looking for butter.
14:16
- [Theresa] There's some in the refrigerator.
14:18
- Oh yeah I knew I put some in here last night
14:21
and guess what I cooked for you Michelle.
14:24
- What'd you cook?
14:25
- That I got in the refrigerator. Fresh turnip greens.
14:29
- Oh my gosh.
14:30
There's few things I like more than crab
14:32
and turnips comes real close to crab.
14:37
I can remember, oh my gosh, a really lone time ago.
14:39
I don't even think that Dad and Paula we're married,
14:41
but she had cooked turnip greens
14:44
and had made up cornmeal dumplings
14:48
and I came in there, and I didn't realize that,
14:50
like I thought I being real sneaky
14:52
and just eating a few cornmeal dumplings here
14:55
and cornmeal dumplings there.
14:56
But little did I know I had finished off
14:57
almost all the dumplings in the pot, so I got caught.
15:00
(laughter)
15:01
And I think from there on out I had extra dumplings made.
15:04
- Yeah I think we had
15:04
one or two (phone rings) dumplings left.
15:07
- [Theresa] We've made those on the show,
15:08
in honor of you, Michelle, actually.
15:11
We did those one time because, I remember we were,
15:13
I think, we were at Bobby's.
15:14
- There's nothing like Paula's turnips for sure.
15:18
- [Paula] This is your phone, right Michelle?
15:20
I mean, Michael.
15:23
(phone call audio)
15:25
- [Micheal] Yeah that's me.
15:28
- Oh my gosh these are beautiful.
15:31
All right, and here's the turnip greens and their roots.
15:35
And I cooked them with hog jowl, y'all.
15:37
- [Michelle] So good.
15:39
- [Theresa] They don't have those
15:40
cornmeal dumplings yet.
15:40
- They don't have corn meal dumplings yet,
15:43
but they may, before the day's over.
15:45
It just depends on if I run out of time or not,
15:48
or if Michelle gets to them before (laughter) I do.
15:54
- And so then, because I choose to make these
15:57
with just a lot of meat, you kind of have to
15:59
pick them up tenderly, or your meat is going to fall out.
16:03
- Yes, and you want to be gentle with your crab,
16:07
from start to finish, don't you?
16:10
All right, I put a little butter in the olive oil.
16:15
I'm going to put these away because I'm thankful-
16:17
- I'm going to let you do this part
16:18
because you're better at flipping it then I am.
16:24
- Okay, can I put some more panko on the outside?
16:25
- Yeah cook them just like you did
16:26
the other night at your house.
16:27
- (laughter) Okay.
16:31
Because I don't-
16:31
- Yeah, I had to bring her some but they weren't cooked
16:33
because if I cooked them, like the first batch I had made,
16:36
I ate them (laughter) and I had already told her
16:39
I was going to bring her some.
16:39
- [Paula] I know it.
16:43
- So I actually found one more shell,
16:45
I'm going to stick right here.
16:47
- All right, I'm going to...
16:52
I mean you would probably be scared
16:56
when you saw how much panko I used,
16:59
but let's take a little break
17:05
and I'm going to put some panko on this,
17:07
and then we'll be right back.
17:08
Our fat's not hot yet either.
17:11
- [Michelle] So I handed over to Paula
17:12
because this is the part I don't like.
17:14
I don't like cooking them, and she cooks them to perfection.
17:17
- [Paula] Oh my gosh, I don't know about that.
17:18
- [Theresa] Why don't you like cooking them though?
17:20
Because they don't come out pretty?
17:21
- They don't, they're not pretty.
17:22
I'm just smush them down until I feel like it's done
17:25
and they're not nearly as pretty,
17:26
but you can put the panko coating on the outside
17:30
and basically make a crust,
17:32
you're going to make a crunchy crust.
17:33
And one of the reasons why I love them,
17:35
not just for the taste,
17:36
but I like anything that's quick in the kitchen.
17:39
- [Theresa] I like how she said
17:40
she was just going to put a little panko.
17:43
- [Paula] Well, I just said that to Michelle.
17:44
(laughter)
17:49
I'm swallowing very, very hard.
17:53
Yes, see if I don't add the panko to them,
17:56
they will come apart.
17:58
- Yes, so mine almost reminded me
18:00
of the lace tote cakes, like the real thin ones.
18:05
- That's what my crab cakes end up (laughter) looking like
18:07
when I cook them.
18:08
- You know what I'm going to go
18:09
with our turnip greens tonight?
18:11
- What?
18:12
- Some crackling cornbread.
18:13
- That sounds delicious.
18:14
- I have been wanting crackling cornbread so bad
18:18
and I hadn't cooked any because your Daddy
18:20
was on that "I'm not eat any carbs"
18:25
and I didn't want to make a whole cake pan.
18:31
I mean, yeah, a pan full of...
18:34
- [Theresa] This was almost a brand new box people,
18:36
just so you know.
18:37
(laughter)
18:38
She was only going to use a little bit.
18:41
- I just want to make sure that's those beautiful things
18:43
are going to stay together.
18:46
All right, now let's make sure our heat is right.
18:51
Over here, I turned it down real low.
18:54
So do you think I need to pour some of this fat off?
18:56
Is that too much Michelle?
18:58
- No, I don't think there's any right or wrong way to do it.
19:00
I think that'll be delicious in that.
19:02
I think if you wanted to use less, you could,
19:04
because all you're really doing is heating up the crab meat
19:06
and just making sure your egg is cooked through.
19:10
- These are just beautiful.
19:14
- [Theresa] Michelle,
19:15
you could go in the crab cake business.
19:16
- She darn she'll could.
19:19
- Well, as I told you I finally got to that age where-
19:21
- You'd have to charge $50 a patty though,
19:25
because it's so time consuming.
19:26
- Yeah, but you don't mind,
19:27
when you're cooking for people that you love
19:28
and that love crab meat.
19:30
Like, you're not allowed to eat my crab cakes
19:32
unless you love crab.
19:33
(laughter)
19:38
- Yeah. I mean, you don't want to,
19:40
you don't want to feed somebody something they don't like.
19:43
- [Theresa] Or don't appreciate.
19:45
- [Both] Don't appreciate.
19:46
- [Theresa] It's more of the word, appreciate.
19:47
- That's the word, Theresa, that's the correct word.
19:50
- [Theresa] My Mom and Dad used to pick crab
19:51
and I would suddenly appear when the last crab...
19:55
- Well, that's how it was as a kid
19:56
and Dad is infamous and he did it the other day on the dock.
19:59
We had five traps in and all I could think of was
20:00
"oh my God I thought we only had one in,
20:02
why do we have to have a million crabs?"
20:04
Because I know that means we'll be sitting there
20:05
for a really long time picking them.
20:07
When I go with Henry and John and we get crabbing,
20:12
we normally just throw the hand baskets over the dock.
20:14
And we normally stop at 10 to 12 crabs ,
20:17
then we have four to five crab cakes and we have appetizers.
20:22
But when you go with Dad,
20:23
you've got enough to make double crab,
20:25
crab cakes, crab foie gras and...
20:28
(laughter)
20:30
- [Theresa] That's because he's been hanging out with Paula.
20:33
- I don't know, I think Michael's always been one that,
20:37
if one was good, 10's got to be a lot better.
20:41
(pan sizzling)
20:43
- But really we would always eat them, down on the dock,
20:46
and then come inside and whatever was left
20:50
either got brought to somebody's aunt
20:52
or got food for crab foie gras in.
20:54
- [Theresa] You could bake these too, couldn't you,
20:56
really, if you wanted to? - You could.
20:58
- This could be in an air fryer.
20:59
- These would do great in the air fryer.
21:02
But, I want the flavor of the fat.
21:05
- [Michelle] So good.
21:06
(pan sizzling)
21:08
- Just don't let me get them too brown, Michelle,
21:13
on one side.
21:15
- [Theresa] How long do you think?
21:17
- [Michelle] You asking the wrong person,
21:18
that's why I told her to cook them.
21:20
Two minutes on each side, probably,
21:21
it'll be cooked through and we did them super thick.
21:23
So it depends on how thick you do them
21:26
or how thin you do them. I've cooked them every way.
21:28
- I'm going to flip one and look at it.
21:31
- [Michelle] So with those, I'd probably say...
21:34
- Yum.
21:35
- [Michelle] So good.
21:38
- I don't think I could have poured any grease off
21:40
and it's done right.
21:42
- [Theresa] No because it made a lot.
21:44
- Yes.
21:46
And we're not even...
21:47
- This is when my friends were all getting married
21:50
and having babies. It was a simple shower.
21:52
If you just take some crab cakes and some asparagus
21:55
and a salad and a quiche and like coffee cake or muffins.
21:58
Boom, you done. And it's beautiful.
22:01
- Yep.
22:02
- [Michelle] And easy.
22:04
- [Theresa] No crab cakes are not easy.
22:05
Because you had to pick the crab.
22:07
- [Michelle] But when you get to the point of-
22:08
- Uh oh that one wanted to tear up on me.
22:10
- [Michelle] Looking at it like spending time
22:11
with whoever you're picking with, it doesn't matter.
22:14
- [Paula] That one wanted to come apart on me, Michelle.
22:20
I'm going to have to put a little bit more.
22:25
Those are the beautiful.
22:30
Beautiful, beautiful.
22:33
Well, I've got a tartar sauce...
22:36
This one's going to tear up too.
22:41
- [Michelle] Don't be soft and gentle with the spatula.
22:43
(laughter)
22:45
- No, actually this one's working better
22:49
than that great big fat one.
22:52
I should've know not to do anything
22:55
with my brand new spatula.
22:58
- I have to try a bite.
22:59
(electronic humming)
23:04
So good.
23:07
- So stinking delicious.
23:16
- So Paula's always trying to get me to cook something
23:18
in the air fryer.
23:19
I'm like, I'm still trying to master the stove.
23:21
- I have not been able to talk her into it yet
23:25
and I said if ever try it once, you will never go back.
23:28
- So she's going to stick these last three
23:30
and show me how she likes to do it in the air fryer.
23:33
- Yes, and these save a good bit of calories,
23:37
Michelle, by cooking this in your air fryer.
23:42
Okay, I'm just going to make sure they're good and coated.
23:44
- [Michelle] Do you want me to coat the air fryer?
23:46
- No, actually we're going to spray this.
23:47
- [Michelle] Oh really?
23:49
- Well you can a little on the air fryer.
23:51
And why don't we, I don't want to ever preheat it,
23:55
but why don't you spray a little on the bottom
23:59
because it's got a non-stick bottom,
24:01
so let's turn it on and preheat it.
24:06
Let's cook it on about 400.
24:10
So we'll set it on, like, 20 minutes
24:12
just so it can get good and hot
24:15
and then we're going to put those three crab cakes
24:18
and a deviled crab.
24:23
Now this is when I would do the celery
24:25
and all that other stuff.
24:30
You know, for the deviled crab.
24:33
- A typical Southern deviled crab is a celery, onion
24:38
and bell pepper, sauteed down until it soft, in butter.
24:41
And then mix with your crab and some mayonnaise,
24:43
sometimes that egg, and then a lot of, like,
24:45
herbed stuffing seasoning.
24:46
That's what a lot of people really like, a whole lot.
24:49
And that's what you're going to get, typically,
24:50
if you get at a restaurant.
24:54
- I'm hard to please with a deviled crab, too.
24:58
I'm hard to please.
25:00
Did we put Old Bay in this?
25:04
- It did go in the mixture,
25:05
but you can never have enough Old Bay.
25:07
- I'll sprinkle a little bit more in there.
25:10
And then, to make this really a deviled crab.
25:16
I'm going to take a piece of white bread,
25:22
put a little milk on it and mix it in.
25:25
(refrigerator door creaks)
25:28
- I quite like that better,
25:29
I think that that's the reason I don't really love the
25:32
typical deviled crabs, because that herb stuffing mix.
25:37
- [Paula] I don't think we want that Michelle.
25:40
- Are you going to put it in one of the actual shells?
25:42
You want me to pull a shell out?
25:44
- Oh yes, and we kind of need to
25:48
dry it off maybe a little.
25:50
So I told y'all that Micheal threw those into boiling water
25:58
to just kind of sterilize them
26:02
and I'm going to take some white bread
26:06
and, like I said, I'm going to put in a bowl,
26:10
pour a little milk over it, so it get gummy.
26:18
Not much, just a little bit,
26:19
and I'm going to just tear it up,
26:22
and I'm going to mix it in with that crab.
26:28
Just like this. Little bit more milk.
26:37
How's it coming?
26:38
- Looks good.
26:38
- Good.
26:42
Usually when they get through picking crabs,
26:45
I immediately put those in a pot
26:49
because I'm like you use them for decoration too,
26:52
to just pile them all up in a pretty bowl.
26:56
It's beautiful, Michelle.
27:04
Ooh, that's a big one.
27:06
All right, so I'm going to take my bread crumbs
27:11
and mix them in with our crab.
27:17
We had added the egg at this point hadn't we?
27:20
- [Michelle] Yes, you want more mayonnaise or anything?
27:23
- No, I think it's good.
27:26
- Yeah, that was just mayonnaise, egg.
27:33
- I think this looks pretty good.
27:38
We got it nice and bread-y.
27:45
Just going to make sure we have enough Old Bay.
27:50
All right, so this is the way I do it.
27:52
I just load up those shells
27:54
and I pack it into those points, Michelle.
27:58
So you're not disappointed when you dig in there.
28:04
You got something to eat.
28:11
This is going to be delicious deviled crab.
28:23
- Next time we throw the baskets out,
28:25
we need to make your crab soup.
28:28
Crab soups so delicious. - It is so good, isn't it?
28:32
We will do that.
28:37
I'm going to just sprinkle it with a little bit more
28:41
Old Bay, just to help it brown a little bit.
28:46
And I going to have to wash my hands.
28:48
- [Michelle] Are you going to put these in the oven
28:49
on a little baking pan?
28:50
- [Paula] No I'm just going to put these in the air fryer.
28:53
Now if you would just get me a little slice of butter
28:57
and put it on the top of each of them.
29:01
(refrigerator door creaks)
29:02
It's right here, the butter's right here.
29:07
- I'm still so lost, I'm not used to this kitchen.
29:11
- [Paula] Me too, me too.
29:16
Me too, I is too.
29:30
- [Michelle] Little pat of butter on top.
29:32
Here you go.
29:36
(plastic rustling)
29:42
(timer ticking)
29:50
- [Paula] All right, I'm going to give those a quick spray.
29:57
(laughter)
29:58
I know where this stay.
30:00
(can hissing)
30:02
So I'm just going to spray those tops real good.
30:08
And I'm going to put one little pat of butter
30:16
on top of the crab cakes because I just liked for them
30:19
to have a little bit of fat.
30:25
So here we go,
30:27
400 degrees and you're going to save a lot of calories,
30:33
y'all, by doing it in the air fryer.
30:35
I'm going to make a believer out of this kid yet.
30:38
(laughter)
30:41
One of the things I love
30:42
about Michelle is waste-not-want-not honey.
30:45
You'd think she was my age when it comes to stuff like that.
30:49
She doesn't like to throw away food and I don't either.
30:52
So she bagged up that one crab cake that fell apart
30:57
and she said,
30:58
"now you can make an omelet out of this for breakfast."
31:02
And you know, your Daddy will do it.
31:04
He prides in his omelets, but Michael,
31:09
now we've got, two deviled crab,
31:15
one in the little shells that Emeril sent me,
31:19
and then two in the original house
31:25
that the crabs lived in.
31:27
So I've got one over here that I want you to taste.
31:31
And I have to tell you, that Michelle and I
31:34
tasted the broke up one, so we know it's good.
31:40
But there's your crab cake to taste, now you tell us-
31:43
- [Micheal] This is mine?
31:44
- [Paula] Yes, you tell us what you think.
31:53
- It's full of crab, I love that.
31:56
- [Paula] It's all crab.
32:03
Is it good? - That's delicious.
32:06
That's delicious.
32:07
- Your daughter done it.
32:08
- Some of them taste like dressing.
32:12
- Yeah, it's all bread.
32:14
So I added bread to the deviled crab, Micheal,
32:19
so it's going to be a little bread-y, but not too bad.
32:23
We didn't do too much, did we?
32:25
- No, I think it's going to be delicious.
32:26
- [Micheal] You want a bit, Paula?
32:28
- Oh yeah, I'll take a bit since I ain't tasted it yet..
32:33
Are my pants on fire yet?
32:37
- Over here, this side.
32:38
- I can't because there's wires over there, I'll fall.
32:42
Okay, wait up, I'll come around it.
32:47
(laughter)
32:49
He's using my old tricks, y'all.
32:52
I used to do that to him all the time...
32:55
- Say it again.
32:59
- Have you seen that commercial,
33:03
this singer
33:07
is in the recording studio, and they say,
33:11
"okay bro, do what you need to do."
33:13
Takes a big scoop of peanut butter and sings.
33:15
- Oh my gosh - It's so funny.
33:18
He can't do it without the peanut butter.
33:22
Okay. Let's take a look Eddie.
33:29
Look at those, look how beautiful.
33:36
They are beautiful.
33:38
- [Eddie] Yeah, perfect.
33:40
- Because you're not touching them or flipping them.
33:45
They stay together a lot better in the air fryer
33:48
and then, naturally, in the frying pan.
33:51
But we put a little butter on top.
33:55
- Just a little dollop.
33:59
Oh thanks Dad.
34:01
- That's right, Michelle didn't know
34:03
what they tasted like either.
34:09
- That is so good. So good.
34:12
- Did you give Theresa a bite, Mikey?
34:14
- [Micheal] Theresa you want some?
34:15
- [Theresa] No I'm good thank you though.
34:16
- You don't want the family's spoon?
34:17
- Why?
34:19
I can get a clean fork.
34:21
- Oh no I'm good right-
34:22
- Oh come try it, no seriously.
34:26
Here, I'll get you a clean fork.
34:27
- Ed did you try it?
34:30
- [Eddie] Nope, not yet.
34:35
- Theresa, come look at these in the in the air fryer.
34:42
I just bit into a little onion.
34:45
- [Theresa] Oh my God.
34:47
- Have you ever tasted a crab cake that good?
34:50
- No, and I'm like Michelle, I don't like all the filling.
34:54
- [Paula] Look at this Theresa.
34:58
- Jeez I look the way the air fryer cooks things.
35:00
- I do too.
35:01
- I have to admit, I'm a sold person on that.
35:04
- Me too, so maybe five more minutes in the air fryer.
35:10
No, you finish it honey.
35:17
I mean there's nothing to do but sit down and eat them.
35:20
Okay Michelle, now this is air fryer results.
35:25
Look at that, is that not precious?
35:27
Now I do want you to taste the deviled crab.
35:33
And see if you like...
35:35
- No, I think I'll love it.
35:36
- This version, even though it's bread-i-er.
35:40
Let me get you a fork, or get somebody a fork.
35:42
- [Michelle] You got me one.
35:45
(draws slamming)
35:46
- [Micheal] So that's all you need is one, right?
35:47
(laughter)
35:51
- What you think?
35:53
- That's so good, so I think I must not like
35:54
the onion, celery, bell pepper
35:57
and maybe the stuffing mix, a different one.
35:59
I love this, but I love everything you cook,
36:01
so that doesn't surprise me.
36:02
- I love it in its natural habitat.
36:07
- [Michelle] So pretty.
36:10
- Delicious. Let's see the outside.
36:14
- [Paula] Isn't it pretty?
36:17
Beautiful.
36:22
And like I said, I can't believe how much better
36:25
these hold up in the air fryer
36:28
and a lot less calories y'all.
36:33
Not that we're counting.
36:36
But cooks faster, clean. I just love my air fryer.
36:42
So thank you, baby.
36:43
- Oh, you're welcome, I love you.
36:45
- I'm eating such hot food, my nose is running away with me.
36:48
Okay. Go pick up your children.
36:50
- All right. - I love you.
36:51
- See y'all later.
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