apple cider vinegar recipes cooking

- hey, guys. today, i'm gonna sharewith you my favorite recipe for crab cakes, with adelicious remoulade sauce and an apple slaw. this is a fantastic recipe to make for a sunday night dinner when you have a little bitof extra time on your hands. i promise, none of this recipe is hard. but it does take a little bit of prep.

but not to worry, the resultsare well worth the effort. let me show you how to make it. so we first need toprepare our crab cakes, because they do need toset up in the refrigerator for about 10 minutes. so, in a large bowl, you'regoing to add two tablespoons of store-bought mayonnaise,one egg, two teaspoons of dijon mustard, one-and-a-half teaspoons of worcestershire sauce, ateaspoon of fresh lemon juice,

and a quarter teaspoon ofyour favorite hot sauce. then you can whisk that all up until it's nice and combined. and then to that, we're also gonna add one teaspoon of diced jalapeno. now if you don't like things too spicy, you might just wanna pull thatback to a half a teaspoon. i go for the full teaspoon,'cause i do like a little bit of kick in my crab cakes,but it's up to you.

and then you're alsogonna add a tablespoon of freshly snipped chives. so now all we have to do is add the crab. so we're gonna use eightounces of crab meat. now you could use lump crab meat, you could use fancy crab meat,which is a little bit finer in texture. i like the fancy for that very reason, because i find it'll give you

a much more delicate crab cake. but if all you can findis the lump crab meat, that's fine, too. a half a cup of panko bread crumbs. now you could use regular bread crumbs if that's all you could find. but i really like thepanko, because i think it gives it a really nice crunch. and then you can just stir that all up

until everything is combined. so at this stage, we're thengonna take a quarter cup measuring cup to parcelout the crab cake mixture. that way, you'll be assuredthat all of your crab cakes are the same size, whichmeans they'll all cook up at the same rate. so you can go ahead andmake four crab cakes, just patting them down, and molding them, into the shape of a little cake.

and then you can put that aside. and then the final step isto just press them through some more panko bread crumbs so that they have a nice crunchy exterior. you wanna make sure youcover it on all sides, so front and back and the side. and then you're gonnarefrigerate this for 10 minutes. meanwhile, we can createour remoulade sauce. so this is a really great sauce

that pairs beautifully with crab cakes. it's a little bit sweet,a little bit savory. the origin of this sauce if french, but i know that it's verypopular in southern states like louisiana, or you may also see it in places like marylandacross the united states. so here's how easy it is to put together. so, in a small bowl, you're going to add a quarter cup of mayonnaise,one-and-a-half teaspoons

of whole grain mustard,quarter teaspoon of paprika, a teaspoon of prepared horseradish. and then here's thelittle secret ingredient, one teaspoon of pickle juice. now sometimes people willactually add chopped pickles, and you could do that as well, but the pickle juice will just give it a really nice sweetness in the background that's quite a nice flavor.

now, if you don't havepickles laying around, don't go out and buya whole jar of pickles just for a teaspoon of the pickle juice. you could use just a teaspoonof fresh lemon juice. that would work, too. then you're just gonna whisk that all up until it's nice and smooth and combined. and then you can cover thisand pop it in your fridge until you're ready to serve.

okay, so the final component to this meal is going to be our apple slaw. this is a really great refreshing taste that pairs so well with thecrab cakes and the sauce. and it's super simple to do. so first we're gonna prepare the dressing, which is just twotablespoons of sour cream. now if you have problemsfinding sour cream, i know that can be difficult to find

outside of the us, you couldalso use plain greek yogurt with some creme fraiche would work, too. and to that, you'regoing to add one teaspoon of apple cider vinegar, and you're gonna whisk the twotogether until it's smooth. you can set your dressing aside. and then we are going toprepare our apple matchsticks. now i recently wentand bought a mandoline. i have been afraid ofthese gadgets for years.

but i finally bit the bullet because i really wantedbeautifully sliced matchsticks. i find a model that, you know what? it works great in a pinch, it's $19. a little bit of it isplastic, but i figured i wasn't gonna reallyinvest a lot of money in something i was just going to try. but i'm here to say i'm actuallypretty impressed with it. (laughs) so if you wanna tryyour hand at a mandoline,

i'll leave you the linkin the description. it's a great starter one, ifyou just wanted to try it. and you can do other things with it, too. so for our slaw, we are goingto use one granny smith apple. and i actually leave the skin on, because it adds a beautiful color to it, and it also will giveyou one more texture. so taking your apple upright, you're just gonna slice offthe cheeks of the apple,

getting four good slices. and it'll leave you with a square core. and then taking the flat side down, you're gonna put it in the mandoline. and i actually have the bladethat's gonna make matchsticks. and you're just gonna run it up and back. and at first it's gonna look like it's not actually doing anything. but if you look below, you'll see

you'll start to have all these beautiful littleapple sticks appearing. so you wanna do that withall slices of the apple. and it will provideenough little matchsticks to feed two people. if you don't have amandoline, you certainly can make this recipe byjust slicing up apples. but if you want it to look like this, you might just wanna tryyour hand at a mandoline.

we're gonna collect our apples, we're gonna pop them inthe bowl with our dressing, give it a toss. and then the final step is just to add a little sprinkle of poppyseeds on top of that. and you'll see you have abeautiful salad on your hands. so we have all of ourcomponents ready to go. it is time to fry up the crab cakes. now, with this, there's two ways to go.

you can either put it in a shallow skillet with some cooking oil,and fry them on each side until crispy. or what i recently tried is an air fryer. and i have to say, i am pretty impressed with these air fryers. so we're gonna set the air fryer to 360. and you don't even have to preheat it, we're just going toopen the little basket,

put our crab cakes in. you wanna make sure that they don't touch so that they don't stick. but you don't have to put any oil in it. then you just slide them into the fryer and then set the timer. i'm gonna start at 15 minutes to begin, and then check on it. so that's the nice thing.

while it's frying, if at 15minutes they look done to you, you could just take it out. or if you want them extra crispy, you can go another threeminutes for 18 minutes. and once you pull them out, you'll see they're nice and crispy and no oil was used whatsoever, which also makes itreally easy to clean up, because you don't have toget rid of all that oil.

and then we are goingto put them on a plate. we are going to dollop witha little bit of our sauce, and then top with somefreshly snipped chives. and then, in the center,we are going to pile high our beautiful apple slaw. and you will see you will have a deliciouslittle dinner there waiting for you. this may not look like a lot of food,

but i tell ya', they're pretty filling. it's great for a starter. or you could also useit for dinner for two. and there you have it, myfavorite recipe for crab cakes. i hope you guys give this one a try. and let me know what you think. and i also hope that you subscribe

apple cider vinegar recipes cooking,for more quick and easy recipes. and i will see you back here next week

with another one. until then, bye!