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BOB
 
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Default crab cakes -- make ahead?

Frogleg typed:
> 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,


Exactly. Even overnight is too long, IME.

BOB