The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome to this week’s edition of the Sportsman’s Table. We’re back here at Murrells Inlet on the inner coastal waterway at Deck 383 restaurant at Wacca Wache Marina and my chef guest again today is Jermaine Olson, he’s the executive chef here at Deck 383. He’s got a, well it’s a local fish recipe that everybody can get when they come to the restaurant here.
Oh yeah.
Tell me a little bit about it, my friend.
Alright, we have our crab cakes right here. Our crab cake is a special blend, ya know, we use a claw and a special blend crab meat that comes from the lump crab meat, the little pickings from the lump crab meat.
Oh, so again that’s all local here?
All local, all local.
Okay, I love it, okay. Buy local, eat fresh, there ya go.
Everybody’s happy.
Yeah, there ya go, man. Okay, here at Deck 383, this is something you guys serve up for all the guests here, so let’s get started.
Alright.
Man, the grease is hot and we’re ready to roll.
Just take our crab cake, roll ’em in our breader right there. Make sure it’s good and covered.
[Bob] And ya know, the great thing about it, when you come to the restaurant over here, things are fresh.
[Jermaine] Oh yeah.
[Bob] Okay, they didn’t–
[Jermaine] We make everything fresh.
[Bob] Pull it out of the freezer or something.
– [Jermaine] No, we make everything fresh. No frozen crab cakes here, buddy.
[Bob] There ya go, bro. Oh, goodness.
[Jermaine] Yeah just bread that up real good and form it out. We’re gonna throw em right to the pan, oh yeah.
[Bob] And folks if you want a copy of Jermaine’s recipe, just log onto bobredford.com and go to the Sportsman’s Table. Oh wow, so how long are these things gonna cook up?
[Jermaine] I cook ’em, probably about two and a half minutes on each side. Flip em over, then Imma throw it in the oven for about 8 to 10 minutes.
I gotcha, alright, I’ll move that thing outta the way for ya. Now, what kind of texture is that gonna, just–
This is–
Just a really light brown?
Light, golden brown.
Okay.
Light, golden brown.
Awesome.
Which we should be almost there right about now. Oh yes, perfect. Golden brown.
Alright, we’re there!
Yes, we’re there, we’re gonna flip this over one more time, Bob.
Okay, oh wow, those look awesome.
[Jermaine] Oh yeah, there ya go. Put em on our pan right here.
[Bob] Okay. So once you get ’em browned lightly, then what’s the next step?
[Jermaine] We gonna throw ’em in the oven on about 350 to 375 for about 8 to 10 minutes.
Oh wow, and then pull ’em out?
Pull them out.
And then they’re ready to roll.
Then we ready to eat.
Man that’s a simple one.
Ready to eat.
Okay.
[Jermaine] Alright Bob, here we have our finished product right here. That’s about 8 to 10 minutes in the oven. Crab cakes golden brown, served with our special house coleslaw, which is also South Carolina certified grown. This coleslaw is, it’s amazing.
[Bob] Off the charts?
[Jermaine] It’s amazing.
Well here at Deck 383 you guys special in local. Eat fresh, buy local, okay, and I will tell ya that is a dish I know nobody can resist that one right there.
Yes sir.
Jermaine, you did good, my friend, thank you here at Deck 383.
Thank you, sir.
And folks, listen. Buy local, eat fresh, certified SC grown, right here at Deck 383 on the inner coastal waterway in Murrells Inlet, South Carolina, Wacca Wache Marina. Come on down, ride the boats, eat the food, drink, be merry. We’ll see you next week, right back here on another episode of the Sportsman’s Table. [Narrator] – To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste.