Tortas de Cangrejo (Crab Cakes)
In Maryland, blue crabs are served with Old Bay seasoning and some people
like vinegar with them. The truly decadent use melted butter.
"Jack Tyler" > wrote in message
oups.com...
>
>
> On Jan 24, 1:22 pm, "Wayne Lundberg" >
> wrote:
>> > JackI'm a crab lover! Experience is that a two pound crab will yield
>> > about a
>> quarter pound of meat when all is said and done. I like my crab
>> unfretted,
>> with just some mayo on the side... potato chips and cole slaw with Wente
>> Brother's Johannesburg Riesling make me feel like I own the world, like
>> the
>> King of all kings.
>>
>> Wayne
>
> I grew up two blocks from Galveston Bay, on the Gulf of Mexico. My
> sister and I spent our Summers (as 8-12 year olds) crabbing every day
> and bringing home wash tubs full of crabs. We had them boiled, fried,
> in gumbo, etc. However, the Mayo thing you mentioned doesn't really
> turn me on... we just picked out the meat and ate it cold turkey.
> Ummmm. I also have to say that the Riesling thing doesn't do it for
> me, either. I like really dry wines... even with seafood. But, now,
> as a codger, I like Bloody Mary's with my boiled or fried seafood...
> and maybe a little cocktall sauce every 5th or 6th lump of crab meat.
>
> As far as crab cakes are concerned, I like the recipe from Brennan's
> Restaurant for them. Almost no "binder" and filler... huge jumbo lumps
> barely stuck together. The crab meat can only be handled once and
> stirred very carefully when blending the ingredients, so that the lumps
> are huge and not shredded.
>
> Jack
>
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