SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodKITCHEN EQUIPMENT: Ring molds/cutter: http://amzn.to/1HWRTr4All Clad Saut Pan: http://amzn.to/1AemZKyOXO Good Grips Container: http://amzn.to/1pJbVjjMini Carafe: http://amzn.to/1s2x7AJINGREDIENTS:Mayonnaise:1 egg yolk2 tbsp white wine vinegar1 cup of canola oilpinch of salt -Add 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp lime juice to 1/2 cup of mayo for the spicy aioli sauce. Crab mix:1 cup lump blue crab4 cups dried bread crumbs (2 for the mix and 2 for breading)1 tbsp chopped tarragon1 tbsp chopped cilantro2 tbsp micned red onion1 tbsp minced red jalapeo2 tbsp mayonaise2 tsp fresh lime juice1 whole eggsalt and pepper to tasteGarnish:Onion sprouts or arugula sproutsshaved radishshaved red onionolive oil & salt