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Carolyn LeCrone Carolyn LeCrone is offline
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Default 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
>