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