【法式蟹餅】用新鮮蟹整蟹餅！奢侈定值得？｜EN & CHI SUB｜BigBoyRecipe 藍帶的餐桌

From February to June each year, it's peak season for Australian mud crabs. Known for their meaty, firm texture and natural sweetness, mud crabs are a true delicacy. This time, BigBoy will be using freshly picked crab meat to make crab cakes. But how big is the difference compared to using frozen crab meat? This French-style crab cake (Galettes de Crabe) is simple and easy to make — don’t forget to save the recipe! Crab Cakes (4 Pcs) Crab meat 300g Egg white 1 each Thickened cream 20ml Dijon mustard 1 tsp Shallot (chopped) 1 each Dill (chopped) few sprigs Salt to taste Black pepper to taste Breadcrumbs 100g Butter to taste Kohlrabi Remoulade: Kohlrabi 200g Mayonnaise 50g Plain yogurt 50g Dijon mustard 1 tsp Gherkins/Capers (chopped) 10g Parsley (chopped) 5g Shallot (chopped) 10g 0:00 Intro 3:21 Ingredients 3:27 Crab Cakes 7:06 Kohlrabi Remoulade 8:07 Assemble 9:39 Tasting ✥Written Recipe ✥ https://www.bigboyrecipe.com/en/post/... ✥RELATED VIDEOS ✥    • 【兩款捲捲QQ意粉食譜】藍帶法式蟹濃湯＋香濃意式卡邦尼｜EN & CHI SUB｜B...      • 【自製香草油及蝦油】為何餐廳做的香草油總是較清較靚？讓你的西餐升級100倍｜EN &...   ✥ SUBSCRIBE & SHARE ✥ SUBSCRIBE ➵ https://t.ly/mHFc Please give a thumbs up👍 or comment if you like the video. It'll help motivate me! ✥ CONNECT & FOLLOW ✥ ➵ Instagram｜  / bigboyrecipe   ➵ Facebook｜  / bigboyrecipe   ➵ Website｜https://www.bigboyrecipe.com #crabcakes #recipe #cooking