SUBSCRIBE: http://bit.ly/1mk8ehM
WEBSITE: http://www.byrontalbott.com
BUSINESS INQUIRY: byronlovesfood@gmail.com
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356

TWITTER: http://www.Twitter.com/ByronTalbott

INSTAGRAM: http://followgram.me/byrontalbott

FACEBOOK: https://www.facebook.com/ByronTalbottFood

KITCHEN EQUIPMENT:
Ring molds/cutter: http://amzn.to/1HWRTr4
All Clad Sauté Pan: http://amzn.to/1AemZKy
OXO Good Grips Container: http://amzn.to/1pJbVjj
Mini Carafe: http://amzn.to/1s2x7AJ

INGREDIENTS:
Mayonnaise:
1 egg yolk
2 tbsp white wine vinegar
1 cup of canola oil
pinch 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 crab
4 cups dried bread crumbs (2 for the mix and 2 for breading)
1 tbsp chopped tarragon
1 tbsp chopped cilantro
2 tbsp micned red onion
1 tbsp minced red jalapeño
2 tbsp mayonaise
2 tsp fresh lime juice
1 whole egg
salt and pepper to taste

Garnish:
Onion sprouts or arugula sprouts
shaved radish
shaved red onion
olive oil & salt