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Frogleg
 
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Default crab cakes -- make ahead?

On Mon, 17 Nov 2003 13:22:32 -0500, " BOB" > wrote:

>Dawn > typed:


>> I'm planning to make crab cakes for appetizers for a fancy dinner
>> Wednesday night. Is it possible to make the "batter" of crab, onion,
>> egg, etc the day before and hold it in the fridge to be cooked just
>> before serving? I'm trying to spread the cooking out over 2 days and do
>> as much ahead of time as possible.


>Yes, you can, but the finished result will be more of a "mushy" center.
>
>Here's my favorite way to make crab cakes:
>http://www.dizzypigbbq.com/recipesCrabcakes.html


Many recipes, incl. the one cited above, recommend refrigerating the
formed cakes for an hour or more (to help them sort of glom together
and not fall apart when cooked) before grilling/frying. 24 hrs may be
pushing it,