I will check google, and I know I'll find some great stuff, but if
anyone feels like posting a crab cake recipe, I'm listening. I got
some lump crabmeat on sale, and I was planning on just doing crab,
parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
and frying them in butter. Better ideas?

Serene

One time on Usenet, Serene > said:

> I will check google, and I know I'll find some great stuff, but if
> anyone feels like posting a crab cake recipe, I'm listening. I got
> some lump crabmeat on sale, and I was planning on just doing crab,
> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
> and frying them in butter. Better ideas?

I don't have a tried and true recipe (wish I did) -- that being
said, I like your idea, but wonder if you need some egg as a binder?
And a little diced red pepper would add color and be tasty. Just a
thought, do let us know what you end up making...

--
Jani in WA

jay wrote:
> On Mon, 21 Jan 2008 15:24:30 -0800, Serene wrote:
>
>> I will check google, and I know I'll find some great stuff, but if
>> anyone feels like posting a crab cake recipe, I'm listening. I got
>> some lump crabmeat on sale, and I was planning on just doing crab,
>> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
>> and frying them in butter. Better ideas?
>>
>> Serene
>
> http://www.baltimoresun.com/travel/b...tmlstory#cakes
>
> Nice CC link.


Cool; thanks!

Serene

margaret suran wrote:

> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
> tried it and it is wonderful.
>
>
> http://mikulski.senate.gov/crabcake.html

Thank you, Margaret! I have most of those ingredients. I'm gonna
give it a try.

Serene

"Serene" > wrote in message
...
>I will check google, and I know I'll find some great stuff, but if anyone
>feels like posting a crab cake recipe, I'm listening. I got some lump
>crabmeat on sale, and I was planning on just doing crab, parsley, a bit of
>lemon, and a bare-tiny amount of cracker crumbs and frying them in butter.
>Better ideas?
>
> Serene

I use the Phillips original recipe (http://tinyurl.com/3c54ut - the Phillips
Signature Crab Cakes recipe on the webpage). I add a bit of s/p to the
mixture before I fold in the crab. I also break up a couple of slices of
bread in place of the breadcrumbs. Also, I chill the cakes for a few hours
before gently pan-frying them.

Just made some last night for dinner, as a matter of fact. Oldest daughter
turned five yesterday, and that was the birthday dinner she requested.

Mary

> and frying them in butter. Better ideas?
>

grill, don't fry. use a fish basket but don't make them so thick that they
poke through the wires or it's a pain to get them out.

don't fry.

joe

"Serene" > wrote in message
...
> I will check google, and I know I'll find some great stuff, but if
> anyone feels like posting a crab cake recipe, I'm listening. I got
> some lump crabmeat on sale, and I was planning on just doing crab,
> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
> and frying them in butter. Better ideas?
>
> Serene
\

Here is what I use. I wing it, seldom measure anything. Just sauté the
onions first.

crabmeat
butter
sweet onion or shallots
kosher salt
eggs
mayo
parsley
dry yellow mustard
lemon juice
black pepper
panko crumbs for coating

Mix well and keep it on the moist side. I like to fry them in a lot of oil.
The panko crumbs make for a delightful crispy coating. The insides are as
moist and delicate as a soufflé. Use canned salmon in place of the crab but
add a little dill instead of parsley and delete the mustard and you have
salmon cakes.

Paul

just joe wrote:
>> and frying them in butter. Better ideas?
>>
>
> grill, don't fry. use a fish basket but don't make them so thick that they
> poke through the wires or it's a pain to get them out.
>
> don't fry.

Hm. How come?

Serene (and how? I have no grill. Use the oven broiler? I was kinda
looking forward to frying them in butter, but I'm listening. :-)

"Serene" > wrote in message
...
> just joe wrote:
> >> and frying them in butter. Better ideas?
> >>
> >
> > grill, don't fry. use a fish basket but don't make them so thick that
they
> > poke through the wires or it's a pain to get them out.
> >
> > don't fry.
>
> Hm. How come?
>
> Serene (and how? I have no grill. Use the oven broiler? I was kinda
> looking forward to frying them in butter, but I'm listening. :-)

They really turn out best deep fried. Short of that, I use 1/2 inch neutral
oil in a skillet at 350F. Drain on paper towels or brown paper. The butter
is already in the cake.

Paul

margaret suran wrote:

> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
> tried it and it is wonderful.
>
>
> http://mikulski.senate.gov/crabcake.html

I have six large crab cakes resting in the fridge. I used two eggs
because my eggs are small. Also, I made a copycat recipe of Old Bay
Seasoning, because I have none:

http://www.copykat.com/component/opt...recipe_id,672/

I'll let y'all know how they turned out.

Serene

"Serene" > wrote in message
...
> margaret suran wrote:
>
>> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
>> tried it and it is wonderful.
>>
>>
>> http://mikulski.senate.gov/crabcake.html
>
> I have six large crab cakes resting in the fridge. I used two eggs because
> my eggs are small. Also, I made a copycat recipe of Old Bay Seasoning,
> because I have none:
>
> http://www.copykat.com/component/opt...recipe_id,672/
>
> I'll let y'all know how they turned out.
>
> Serene


Serene, I'm interested how closely the Old Bay copykat resembles the real
thing. I'm a bit sick of Old Bay. DH still loves it.
If you can remember what it tastes like --
I'm not sure I could compare the two without them being side-by-side.
Good luck.
Dee Dee

>> just joe wrote:
>> >> and frying them in butter. Better ideas?
>> >>
>> >
>> > grill, don't fry. use a fish basket but don't make them so thick that
> they
>> > poke through the wires or it's a pain to get them out.
>> >
>> > don't fry.
>>
>> Hm. How come?
>>
>> Serene (and how? I have no grill. Use the oven broiler? I was kinda
>> looking forward to frying them in butter, but I'm listening. :-)
>
> They really turn out best deep fried. Short of that, I use 1/2 inch
> neutral
> oil in a skillet at 350F. Drain on paper towels or brown paper. The
> butter
> is already in the cake.
>

sorry, guess i'm just some numbnutts w/ 20 crab traps that's never learned
jack about crab. if i wasn't so fookin' stoopid i'd try the broiler if i
couldn't fire up the grill. but if you have to fry them, don't use butter
(low smoking temp). try canola and do it quick and hot. i just love how the
oil coats the walls of the kitchen, makes cleanup a dream.

joe
petersburg, alaska

"just joe" > wrote in message
...
> >> just joe wrote:
> >> >> and frying them in butter. Better ideas?
> >> >>
> >> >
> >> > grill, don't fry. use a fish basket but don't make them so thick that
> > they
> >> > poke through the wires or it's a pain to get them out.
> >> >
> >> > don't fry.
> >>
> >> Hm. How come?
> >>
> >> Serene (and how? I have no grill. Use the oven broiler? I was kinda
> >> looking forward to frying them in butter, but I'm listening. :-)
> >
> > They really turn out best deep fried. Short of that, I use 1/2 inch
> > neutral
> > oil in a skillet at 350F. Drain on paper towels or brown paper. The
> > butter
> > is already in the cake.
> >
>
> sorry, guess i'm just some numbnutts w/ 20 crab traps that's never learned
> jack about crab.

In other words you are claiming expert status in all things crab. OK.
Whatever.

if i wasn't so fookin' stoopid i'd try the broiler if i
> couldn't fire up the grill. but if you have to fry them, don't use butter
> (low smoking temp). try canola and do it quick and hot. i just love how
the
> oil coats the walls of the kitchen, makes cleanup a dream.

How astute of you to realize that my post was a stealth criticism of YOU.

Broiling will release oil into the air far worse than frying. I've never
had greasy stains in my kitchen even on the cove moldings and I fry food al
the time. Done right, it is a superb cooking method and for teaching me how
to do it right I thank Alton Brown.

And the best crabs for cakes don't come from Alaska. I dig king, dungeness
and opillos under the broiler but you can't beat rock, stone or blue for
cakes. That's just this landlubbers useless opinion anyway.

Paul

"Dee.Dee" > wrote in message
...
>
> "Serene" > wrote in message
> ...
>> margaret suran wrote:
>>
>>> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
>>> tried it and it is wonderful.
>>>
>>>
>>> http://mikulski.senate.gov/crabcake.html
>>
>> I have six large crab cakes resting in the fridge. I used two eggs
>> because my eggs are small. Also, I made a copycat recipe of Old Bay
>> Seasoning, because I have none:
>>
>> http://www.copykat.com/component/opt...recipe_id,672/
>>
>> I'll let y'all know how they turned out.
>>
>> Serene
>
>
> Serene, I'm interested how closely the Old Bay copykat resembles the real
> thing. I'm a bit sick of Old Bay. DH still loves it.
> If you can remember what it tastes like --
> I'm not sure I could compare the two without them being side-by-side.
> Good luck.
> Dee Dee

The copy cat Old Bay recipe doesn't look totally accurate, as there's no red
pepper, allspice, ginger, or cinnamon. It does, however, have plenty of
celery seed. A number of years ago we were about to steam some crabs and
realized we were almost out of Old Bay. We looked at the ingredient list on
the can and did some experimenting to replicate it (pretty successfully).
The thing that surprised us the most was how much of the spice mix was
celery seed.

--
Hal Laurent
Baltimore

Dee.Dee wrote:

>
> Serene, I'm interested how closely the Old Bay copykat resembles the real
> thing. I'm a bit sick of Old Bay. DH still loves it.
> If you can remember what it tastes like --
> I'm not sure I could compare the two without them being side-by-side.

It's not how I remember it, but I was thinking the same thing -- I
need to get a can of it and compare them side by side. :-)

Off to make rice pilaf.

Serene

Serene wrote:
> I will check google, and I know I'll find some great stuff, but if
> anyone feels like posting a crab cake recipe, I'm listening. I got
> some lump crabmeat on sale, and I was planning on just doing crab,
> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
> and frying them in butter. Better ideas?
>
> Serene

Serene, not only do I live in Maryland, but in Chesapeake Bay country,
where crabs and crab cakes are worshipped.

Barbara Mikulski's recipe, as posted by Margaret Suran, is the
recognized recipe in Maryland - pretty well identical to the official
State of Maryland one, but with much better cooking directions.
Refrigerating after mixing and shaping is mandatory, otherwise the crab
cakes tend to fall apart in the pan.
I've cooked many a crab cake using this recipe.

And ---!! I always sauté mine in butter, not oil - and no way would I
grill them or deep fry them. Some people broil them to save calories,
but I go all the way and sauté.

Dora

>> >
>> > They really turn out best deep fried. Short of that, I use 1/2 inch
>> > neutral
>> > oil in a skillet at 350F. Drain on paper towels or brown paper. The
>> > butter
>> > is already in the cake.
>> >
>>
>> sorry, guess i'm just some numbnutts w/ 20 crab traps that's never
>> learned
>> jack about crab.
>
> In other words you are claiming expert status in all things crab. OK.
> Whatever.
>
> if i wasn't so fookin' stoopid i'd try the broiler if i
>> couldn't fire up the grill. but if you have to fry them, don't use butter
>> (low smoking temp). try canola and do it quick and hot. i just love how
> the
>> oil coats the walls of the kitchen, makes cleanup a dream.
>
> How astute of you to realize that my post was a stealth criticism of YOU.
>
> Broiling will release oil into the air far worse than frying. I've never
> had greasy stains in my kitchen even on the cove moldings and I fry food
> al
> the time. Done right, it is a superb cooking method and for teaching me
> how
> to do it right I thank Alton Brown.
>
> And the best crabs for cakes don't come from Alaska. I dig king,
> dungeness
> and opillos under the broiler but you can't beat rock, stone or blue for
> cakes. That's just this landlubbers useless opinion anyway.
>
> Paul
>
>

whoa skippy, if you're having a flare up you can borrow my prep h, but you
have to provide your own applicator. not sure where you live but when
someone calls themselves numbnutts and fookin' stoopid and you declare they
are claiming expert status...........

have you tried crab cakes cooked over a grill? my traps allow me a lot of
experiments, to the point that we've just been tired of crab. given the
chance, i'll grill over deep fry. i can still get a crispy exterior but
added hints of smoke. and cleanup / dealing with used oil is so much easier.

i am doing a little head scratching on how broiling crab cakes will release
more oil if there is no oil. crabs are not a very fatty animal.

alton brown is very entertaining, please don't share with me if you follow
the directions given in his beer making show.

i just loooooooooove stealth criticism, i can stealthily ignore it.

it's spelled "opilio"

you like crabs under the broiler? glad i'm not one of your local experts.

joe
petersburg (who also has opinions on shrimp) alaska

Little Malice wrote:
>
> One time on Usenet, Serene > said:
>
> > I will check google, and I know I'll find some great stuff, but if
> > anyone feels like posting a crab cake recipe, I'm listening. I got
> > some lump crabmeat on sale, and I was planning on just doing crab,
> > parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
> > and frying them in butter. Better ideas?
>
> I don't have a tried and true recipe (wish I did) -- that being
> said, I like your idea, but wonder if you need some egg as a binder?
> And a little diced red pepper would add color and be tasty. Just a
> thought, do let us know what you end up making...
>
> --
> Jani in WA

Instant potato flakes also work well in crab or any other seafood cakes.

"just joe" > wrote in message
...
> >> >
> >> > They really turn out best deep fried. Short of that, I use 1/2 inch
> >> > neutral
> >> > oil in a skillet at 350F. Drain on paper towels or brown paper. The
> >> > butter
> >> > is already in the cake.
> >> >
> >>
> >> sorry, guess i'm just some numbnutts w/ 20 crab traps that's never
> >> learned
> >> jack about crab.
> >
> > In other words you are claiming expert status in all things crab. OK.
> > Whatever.
> >
> > if i wasn't so fookin' stoopid i'd try the broiler if i
> >> couldn't fire up the grill. but if you have to fry them, don't use
butter
> >> (low smoking temp). try canola and do it quick and hot. i just love how
> > the
> >> oil coats the walls of the kitchen, makes cleanup a dream.
> >
> > How astute of you to realize that my post was a stealth criticism of
YOU.
> >
> > Broiling will release oil into the air far worse than frying. I've
never
> > had greasy stains in my kitchen even on the cove moldings and I fry food
> > al
> > the time. Done right, it is a superb cooking method and for teaching me
> > how
> > to do it right I thank Alton Brown.
> >
> > And the best crabs for cakes don't come from Alaska. I dig king,
> > dungeness
> > and opillos under the broiler but you can't beat rock, stone or blue for
> > cakes. That's just this landlubbers useless opinion anyway.
> >
> > Paul
> >
> >
>
> whoa skippy, if you're having a flare up you can borrow my prep h, but you
> have to provide your own applicator. not sure where you live but when
> someone calls themselves numbnutts and fookin' stoopid and you declare
they
> are claiming expert status...........
>
> have you tried crab cakes cooked over a grill? my traps allow me a lot of
> experiments, to the point that we've just been tired of crab. given the
> chance, i'll grill over deep fry. i can still get a crispy exterior but
> added hints of smoke. and cleanup / dealing with used oil is so much
easier.
>
> i am doing a little head scratching on how broiling crab cakes will
release
> more oil if there is no oil. crabs are not a very fatty animal.
>
> alton brown is very entertaining, please don't share with me if you follow
> the directions given in his beer making show.
>
> i just loooooooooove stealth criticism, i can stealthily ignore it.
>
> it's spelled "opilio"
>
> you like crabs under the broiler? glad i'm not one of your local experts.


I have to admit, you have a way with words. You can shorten your whole post
to "I like my crab cakes broiled." All the drama is simply not necessary.
I like broiled crab cakes, too. In fact I like them baked and pan fried. I
like them any way I can get them. I like to pack the shell with the raw
mixture, cover with bread crumbs and parmesan cheese and broil it. My
favorite is deep fried cakes covered in panko crumbs, obviously. I can
sleep nights knowing somebody else likes it different, though.

Paul

"Dee.Dee" wrote:
>
> "Serene" > wrote in message
> ...
> > margaret suran wrote:
> >
> >> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
> >> tried it and it is wonderful.
> >>
> >>
> >> http://mikulski.senate.gov/crabcake.html
> >
> > I have six large crab cakes resting in the fridge. I used two eggs because
> > my eggs are small. Also, I made a copycat recipe of Old Bay Seasoning,
> > because I have none:
> >
> > http://www.copykat.com/component/opt...recipe_id,672/
> >
> > I'll let y'all know how they turned out.
> >
> > Serene
>
> Serene, I'm interested how closely the Old Bay copykat resembles the real
> thing. I'm a bit sick of Old Bay. DH still loves it.
> If you can remember what it tastes like --
> I'm not sure I could compare the two without them being side-by-side.
> Good luck.
> Dee Dee

The new garlic and herb version of Old Bay is rather good, and a nice
change from the regular.

just joe wrote:
>
> >> >
> >> > They really turn out best deep fried. Short of that, I use 1/2 inch
> >> > neutral
> >> > oil in a skillet at 350F. Drain on paper towels or brown paper. The
> >> > butter
> >> > is already in the cake.
> >> >
> >>
> >> sorry, guess i'm just some numbnutts w/ 20 crab traps that's never
> >> learned
> >> jack about crab.
> >
> > In other words you are claiming expert status in all things crab. OK.
> > Whatever.
> >
> > if i wasn't so fookin' stoopid i'd try the broiler if i
> >> couldn't fire up the grill. but if you have to fry them, don't use butter
> >> (low smoking temp). try canola and do it quick and hot. i just love how
> > the
> >> oil coats the walls of the kitchen, makes cleanup a dream.
> >
> > How astute of you to realize that my post was a stealth criticism of YOU.
> >
> > Broiling will release oil into the air far worse than frying. I've never
> > had greasy stains in my kitchen even on the cove moldings and I fry food
> > al
> > the time. Done right, it is a superb cooking method and for teaching me
> > how
> > to do it right I thank Alton Brown.
> >
> > And the best crabs for cakes don't come from Alaska. I dig king,
> > dungeness
> > and opillos under the broiler but you can't beat rock, stone or blue for
> > cakes. That's just this landlubbers useless opinion anyway.
> >
> > Paul
> >
> >
>
> whoa skippy, if you're having a flare up you can borrow my prep h, but you
> have to provide your own applicator. not sure where you live but when
> someone calls themselves numbnutts and fookin' stoopid and you declare they
> are claiming expert status...........
>
> have you tried crab cakes cooked over a grill? my traps allow me a lot of
> experiments, to the point that we've just been tired of crab. given the
> chance, i'll grill over deep fry. i can still get a crispy exterior but
> added hints of smoke. and cleanup / dealing with used oil is so much easier.
>
> i am doing a little head scratching on how broiling crab cakes will release
> more oil if there is no oil. crabs are not a very fatty animal.
>
> alton brown is very entertaining, please don't share with me if you follow
> the directions given in his beer making show.
>
> i just loooooooooove stealth criticism, i can stealthily ignore it.
>
> it's spelled "opilio"
>
> you like crabs under the broiler? glad i'm not one of your local experts.
>
> joe
> petersburg (who also has opinions on shrimp) alaska

I'm pretty sure I'd be equally happy whether you placed a plate of
grilled crab cakes in front of me, or fried ones. What are your opinions
on shrimp?

"Hal Laurent" > wrote in message
news:S1clj.2853$uB6.1914@trndny05...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Serene" > wrote in message
>> ...
>>> margaret suran wrote:
>>>
>>>> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I have
>>>> tried it and it is wonderful.
>>>>
>>>>
>>>> http://mikulski.senate.gov/crabcake.html
>>>
>>> I have six large crab cakes resting in the fridge. I used two eggs
>>> because my eggs are small. Also, I made a copycat recipe of Old Bay
>>> Seasoning, because I have none:
>>>
>>> http://www.copykat.com/component/opt...recipe_id,672/
>>>
>>> I'll let y'all know how they turned out.
>>>
>>> Serene
>>
>>
>> Serene, I'm interested how closely the Old Bay copykat resembles the real
>> thing. I'm a bit sick of Old Bay. DH still loves it.
>> If you can remember what it tastes like --
>> I'm not sure I could compare the two without them being side-by-side.
>> Good luck.
>> Dee Dee
>
> The copy cat Old Bay recipe doesn't look totally accurate, as there's no
> red pepper, allspice, ginger, or cinnamon. It does, however, have plenty
> of celery seed. A number of years ago we were about to steam some crabs
> and realized we were almost out of Old Bay. We looked at the ingredient
> list on the can and did some experimenting to replicate it (pretty
> successfully). The thing that surprised us the most was how much of the
> spice mix was celery seed.
>
> --
> Hal Laurent
> Baltimore
>

Maybe it's the allspice that turns me off. Lordy, that's not a spice that I
can handle. I had no idea that it would be in the Old Bay. I don't have a
can around to check, not that I don't believe you.

Give me crab, plain!
Dee Dee

"Dora" > wrote in message
...
> Serene wrote:
>> I will check google, and I know I'll find some great stuff, but if
>> anyone feels like posting a crab cake recipe, I'm listening. I got
>> some lump crabmeat on sale, and I was planning on just doing crab,
>> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
>> and frying them in butter. Better ideas?
>>
>> Serene
>
> Serene, not only do I live in Maryland, but in Chesapeake Bay country,
> where crabs and crab cakes are worshipped.
>
> Barbara Mikulski's recipe, as posted by Margaret Suran, is the recognized
> recipe in Maryland - pretty well identical to the official State of
> Maryland one, but with much better cooking directions. Refrigerating after
> mixing and shaping is mandatory, otherwise the crab cakes tend to fall
> apart in the pan.
> I've cooked many a crab cake using this recipe.
>
> And ---!! I always sauté mine in butter, not oil - and no way would I
> grill them or deep fry them. Some people broil them to save calories,
> but I go all the way and sauté.
>
> Dora


The best crab cakes I ever had was in Baltimore -- I wish I had the recipe;
I swear they were broiled. They were small and ravishingly delicious to
taste and look at. I had them at http://www.kalismezze.com/

I feel like getting in the car and going over there and getting a dozen --
mon dieu!
Dee Dee

On Mon 21 Jan 2008 08:16:54p, Dee.Dee told us...

>
> "Hal Laurent" > wrote in message
> news:S1clj.2853$uB6.1914@trndny05...
>>
>> "Dee.Dee" > wrote in message
>> ...
>>>
>>> "Serene" > wrote in message
>>> ...
>>>> margaret suran wrote:
>>>>
>>>>> This is Senator Barbara Mikulski's (Maryland) Crab Cake recipe. I
>>>>> have tried it and it is wonderful.
>>>>>
>>>>>
>>>>> http://mikulski.senate.gov/crabcake.html
>>>>
>>>> I have six large crab cakes resting in the fridge. I used two eggs
>>>> because my eggs are small. Also, I made a copycat recipe of Old Bay
>>>> Seasoning, because I have none:
>>>>
>>>> http://www.copykat.com/component/opt...page,viewrecip
>>>> e/recipe_id,672/
>>>>
>>>> I'll let y'all know how they turned out.
>>>>
>>>> Serene
>>>
>>>
>>> Serene, I'm interested how closely the Old Bay copykat resembles the
>>> real thing. I'm a bit sick of Old Bay. DH still loves it.
>>> If you can remember what it tastes like --
>>> I'm not sure I could compare the two without them being side-by-side.
>>> Good luck.
>>> Dee Dee
>>
>> The copy cat Old Bay recipe doesn't look totally accurate, as there's
>> no red pepper, allspice, ginger, or cinnamon. It does, however, have
>> plenty of celery seed. A number of years ago we were about to steam
>> some crabs and realized we were almost out of Old Bay. We looked at
>> the ingredient list on the can and did some experimenting to replicate
>> it (pretty successfully). The thing that surprised us the most was how
>> much of the spice mix was celery seed.
>>
>> --
>> Hal Laurent
>> Baltimore
>>
>
> Maybe it's the allspice that turns me off. Lordy, that's not a spice
> that I can handle. I had no idea that it would be in the Old Bay. I
> don't have a can around to check, not that I don't believe you.
>
> Give me crab, plain!
> Dee Dee
>
>
>

I'm not talking crab cakes, but I do use allspice in many things. The
trick, at least for me, is to use a "shake" or two, not even a measurable
amount. It adds a very subtle flavor when restrained.

--
Wayne Boatwright

*******************************************
Date: Monday, 01(I)/21(XXI)/08(MMVIII)
Today is: Martin Luther King's Birthday
*******************************************
Who is Art, and why does life imitate him?
*******************************************

"Wayne Boatwright" > wrote in message > I'm not
talking crab cakes, but I do use allspice in many things. The
> trick, at least for me, is to use a "shake" or two, not even a measurable
> amount. It adds a very subtle flavor when restrained.
>
> --
> Wayne Boatwright



I'll try that the next time a recipe calls for it. I always keep it around
in case I decide I 'must' use it. I seem to get a headache and some other
'usual' symptoms with certain foods; maybe a smaller amount would do it for
me. Then I'll know.

Thanks, Wayne.
Dee Dee

>
>
> I have to admit, you have a way with words. You can shorten your whole
> post
> to "I like my crab cakes broiled." All the drama is simply not necessary.
> I like broiled crab cakes, too. In fact I like them baked and pan fried.
> I
> like them any way I can get them. I like to pack the shell with the raw
> mixture, cover with bread crumbs and parmesan cheese and broil it. My
> favorite is deep fried cakes covered in panko crumbs, obviously. I can
> sleep nights knowing somebody else likes it different, though.
>

paul, i like them grilled. broiled would be my first substitute. i have
enjoyed them pan fried, but if i can grill them....... stop by the house,
we'll take the boat out and pull up some dungies and tanners.

have you read 'beautiful swimmers' by warner? magic book about the
chesapeake. if i ever get to the east side of the
missisiisiisiiiisiiisissspi, i gotta have a blue crab sandwich.

do a search for me on alt.binaries.food and you can see some of my crabs
(that doesn't sound right) and cakes.

joe
where there is no sunlight.

"just joe" > wrote in message
...
> >
> >
> > I have to admit, you have a way with words. You can shorten your whole
> > post
> > to "I like my crab cakes broiled." All the drama is simply not
necessary.
> > I like broiled crab cakes, too. In fact I like them baked and pan
fried.
> > I
> > like them any way I can get them. I like to pack the shell with the raw
> > mixture, cover with bread crumbs and parmesan cheese and broil it. My
> > favorite is deep fried cakes covered in panko crumbs, obviously. I can
> > sleep nights knowing somebody else likes it different, though.
> >
>
> paul, i like them grilled. broiled would be my first substitute. i have
> enjoyed them pan fried, but if i can grill them....... stop by the house,
> we'll take the boat out and pull up some dungies and tanners.
>
> have you read 'beautiful swimmers' by warner? magic book about the
> chesapeake. if i ever get to the east side of the
> missisiisiisiiiisiiisissspi, i gotta have a blue crab sandwich.

Soft shell blue crab is a true delicacy. I've had them breaded, fried and
served on a kaiser roll with cole slaw on top.

> do a search for me on alt.binaries.food and you can see some of my crabs
> (that doesn't sound right) and cakes.

I never met a crab cake I didn't like. I even like the frozen ones you can
buy in the store. They make great sandwiches.

Paul

>
> I'm pretty sure I'd be equally happy whether you placed a plate of
> grilled crab cakes in front of me, or fried ones. What are your opinions
> on shrimp?

well, my first opinion is that if you're not making soup, try to steam it
rather than boil it. all you have to do is look at the water to see all the
goodness you just washed off.

shrimp, hmmmmmmmmmmmmmmmmm

okay, peel shrimp but leave the final tail intact (you don't have to, it's
just accent)
marinate in:
1/3 cup dry sherry
1/3 cup seasame oil
1/3 cup soy sauce
1/2 tsp sugar
1/4 tsp minced garlic
1/4 tsp ground ginger

for 3 hours, stir occasionally

thread on skewers and grill uncovered for 3-4 minutes a side until they take
on a gold cooked color.
serve as is, no fookin' red sauce.

but
if you have to boil them
the moment they float to the surface, they are done and fish those babies
out.

joe
save your heads and shells to make fish stock.

> I never met a crab cake I didn't like. I even like the frozen ones you
> can
> buy in the store. They make great sandwiches.
>
> Paul
>
>

cool
gimme a call before you arrive so i can make sure the traps are baited.

joe
who is old and now has an electric puller for the 60lb traps

Dora wrote:

> Barbara Mikulski's recipe, as posted by Margaret Suran, is the
> recognized recipe in Maryland - pretty well identical to the official
> State of Maryland one, but with much better cooking directions.
> Refrigerating after mixing and shaping is mandatory, otherwise the crab
> cakes tend to fall apart in the pan.

They fell apart a little bit, but they mostly held together.

> I've cooked many a crab cake using this recipe.
>
> And ---!! I always sauté mine in butter, not oil - and no way would I
> grill them or deep fry them. Some people broil them to save calories,
> but I go all the way and sauté.

I did half oil, half butter. The butter didn't burn. They turned
out beautifully. I served them with my makeshift tartar sauce
(mayo, sweet relish, lemon zest) and makeshift cocktail sauce
(ketchup, horseradish, lemon juice), and they were a big hit. (Well,
a big hit with me and Carin -- we love crab. James thought they were
fine, but he's not a big fan of crab.)

Serene

"Serene" > ha scritto nel messaggio
...
>I will check google, and I know I'll find some great stuff, but if anyone
>feels like posting a crab cake recipe, I'm listening. I got some lump
>crabmeat on sale, and I was planning on just doing crab, parsley, a bit of
>lemon, and a bare-tiny amount of cracker crumbs and frying them in butter.
>Better ideas?
>
> Serene

Just enough Old Bay-seasoned mayonnaise to make the crab stick together,
rolled in dry breadcrumbs, dropped into a pan of sizzling butter, which
flattens them slightly. Sauté on each side until golden and crisp.

Serene wrote:
>
> I did half oil, half butter. The butter didn't burn. They turned
> out beautifully. I served them with my makeshift tartar sauce
> (mayo, sweet relish, lemon zest) and makeshift cocktail sauce
> (ketchup, horseradish, lemon juice), and they were a big hit. (Well,
> a big hit with me and Carin -- we love crab. James thought they were
> fine, but he's not a big fan of crab.)
>
> Serene

Great! You're now an official Marylander! You've passed the test.

Dora

just joe wrote:
>
> >
> > I'm pretty sure I'd be equally happy whether you placed a plate of
> > grilled crab cakes in front of me, or fried ones. What are your opinions
> > on shrimp?
>
> well, my first opinion is that if you're not making soup, try to steam it
> rather than boil it. all you have to do is look at the water to see all the
> goodness you just washed off.
>
> shrimp, hmmmmmmmmmmmmmmmmm
>
> okay, peel shrimp but leave the final tail intact (you don't have to, it's
> just accent)
> marinate in:
> 1/3 cup dry sherry
> 1/3 cup seasame oil
> 1/3 cup soy sauce
> 1/2 tsp sugar
> 1/4 tsp minced garlic
> 1/4 tsp ground ginger
>
> for 3 hours, stir occasionally
>
> thread on skewers and grill uncovered for 3-4 minutes a side until they take
> on a gold cooked color.
> serve as is, no fookin' red sauce.
>
> but
> if you have to boil them
> the moment they float to the surface, they are done and fish those babies
> out.
>
> joe
> save your heads and shells to make fish stock.

Sounds good, I'll have to try that. I rarely ever boil shrimp. I also
don't often get head on shrimp here in northeast TX. I can sometimes get
them if I truck down to Dallas and Central Market.

Most of the time I sauté them in olive oil, salt, pepper, basil,
oregano, garlic powder and a pinch of sugar. I use a little more olive
oil than needed, and once the shrimp are done I take them out and put
them on top of a salad (basic lettuce and seeded diced tomato), then
deglaze the pan with red wine vinegar, let it cool on my granite slab
for a minute or two and then pour the resulting dressing over the salad.
Going from a handful (4-8 depending on size) frozen raw shrimp to
finished warm salad is like 15 min max and makes a great lunch.

Little Malice wrote:
> One time on Usenet, Serene > said:
>
>> I will check google, and I know I'll find some great stuff, but if
>> anyone feels like posting a crab cake recipe, I'm listening. I got
>> some lump crabmeat on sale, and I was planning on just doing crab,
>> parsley, a bit of lemon, and a bare-tiny amount of cracker crumbs
>> and frying them in butter. Better ideas?
>
> I don't have a tried and true recipe (wish I did) -- that being
> said, I like your idea, but wonder if you need some egg as a binder?
> And a little diced red pepper would add color and be tasty. Just a
> thought, do let us know what you end up making...

I made crab cakes when I was visiting my parents in December. I didn't have
my recipes with me (next time I'll think to print some out). I winged it
but it was pretty close to this I made from Mom's recipe (sorry, no idea
which cookbook she got it from).

Crab Cakes

3c. cooked lump crabmeat, shelled (about 1-1/2 pounds, 2 large cans)
1/3 c. breadcrumbs
2 Tbs. mayonnaise
2 tsp. minced parsley
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
butter for pan frying

In a large bowl, shred the crabmeat. Mix in remaining ingredients except
butter. Divide into 8 cakes. In large skillet over medium heat, melt
butter until hot. Fry cakes in butter, flattening gently with spatula as
they are added, until golden brown (turn only once). Serves 4 (2 cakes
each).

Jill

"Serene" > wrote in message
...
> Dora wrote:
>
>> Barbara Mikulski's recipe, as posted by Margaret Suran, is the recognized
>> recipe in Maryland - pretty well identical to the official State of
>> Maryland one, but with much better cooking directions. Refrigerating
>> after mixing and shaping is mandatory, otherwise the crab cakes tend to
>> fall apart in the pan.
>
> They fell apart a little bit, but they mostly held together.
>
>> I've cooked many a crab cake using this recipe.
>>
>> And ---!! I always sauté mine in butter, not oil - and no way would I
>> grill them or deep fry them. Some people broil them to save calories,
>> but I go all the way and sauté.
>
> I did half oil, half butter. The butter didn't burn. They turned out
> beautifully. I served them with my makeshift tartar sauce (mayo, sweet
> relish, lemon zest) and makeshift cocktail sauce (ketchup, horseradish,
> lemon juice), and they were a big hit. (Well, a big hit with me and
> Carin -- we love crab. James thought they were fine, but he's not a big
> fan of crab.)
>
> Serene


Not a big fan of crab? And you love him? And you *wasted* crab cakes on
him???????



Seriously hon, next time YOU guys eat the crab cakes and he can have, well,
whatever else that's not crab!



helen (former Marylander who doesn't understand that some folks just think
crab is "ok".

chefhelen wrote:
>
> Not a big fan of crab? And you love him? And you *wasted* crab
> cakes on him???????
>
> Seriously hon, next time YOU guys eat the crab cakes and he can have,
> well, whatever else that's not crab!
>
> helen (former Marylander who doesn't understand that some folks just
> think crab is "ok".

Serene - I forgot to mention......
When turning the crab cakes in the pan, use two spatulas - one on each
side of the crab. Cuts down on the tendency to break apart a little.

Yesterday, I stopped at our local seafood restaurant and picked up a
container of their famed cream of crab soup to take home. I'm
addicted. Great lunch, with a side salad.

Dora

On Thu, 24 Jan 2008 18:17:09 -0600, "chefhelen"
> wrote:

>
>"Serene" > wrote in message
...
>>
>> I did half oil, half butter. The butter didn't burn. They turned out
>> beautifully. I served them with my makeshift tartar sauce (mayo, sweet
>> relish, lemon zest) and makeshift cocktail sauce (ketchup, horseradish,
>> lemon juice), and they were a big hit. (Well, a big hit with me and
>> Carin -- we love crab. James thought they were fine, but he's not a big
>> fan of crab.)
>>
>> Serene
>
>
>Not a big fan of crab? And you love him? And you *wasted* crab cakes on
>him???????
>
>
>
>Seriously hon, next time YOU guys eat the crab cakes and he can have, well,
>whatever else that's not crab!
>
>
>
>helen (former Marylander who doesn't understand that some folks just think
>crab is "ok".
>

they're eating dungeness crabs and other freak species, not maryland
blues.

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 24 Jan 2008 18:17:09 -0600, "chefhelen"
> > wrote:
>
>>
>>"Serene" > wrote in message
...
>>>
>>> I did half oil, half butter. The butter didn't burn. They turned out
>>> beautifully. I served them with my makeshift tartar sauce (mayo, sweet
>>> relish, lemon zest) and makeshift cocktail sauce (ketchup, horseradish,
>>> lemon juice), and they were a big hit. (Well, a big hit with me and
>>> Carin -- we love crab. James thought they were fine, but he's not a big
>>> fan of crab.)
>>>
>>> Serene
>>
>>
>>Not a big fan of crab? And you love him? And you *wasted* crab cakes on
>>him???????
>>
>>
>>
>>Seriously hon, next time YOU guys eat the crab cakes and he can have,
>>well,
>>whatever else that's not crab!
>>
>>
>>
>>helen (former Marylander who doesn't understand that some folks just think
>>crab is "ok".
>>
>
> they're eating dungeness crabs and other freak species, not maryland
> blues.
>
> your pal,
> blake
>

Well, that may explain *some* of the problem.....perhaps even a *lot* of the
problem but I've still never met a crab that I wasn't overly fond of.
Overly fond of eating at least! Beautiful swimmers fresh out of the water
are my favorite but in a pinch, I'll eat a distant relative of that one.

And I'll like it too!

helen

Dora wrote:
> Serene wrote:
>>
>> I did half oil, half butter. The butter didn't burn. They turned
>> out beautifully. I served them with my makeshift tartar sauce
>> (mayo, sweet relish, lemon zest) and makeshift cocktail sauce
>> (ketchup, horseradish, lemon juice), and they were a big hit. (Well,
>> a big hit with me and Carin -- we love crab. James thought they were
>> fine, but he's not a big fan of crab.)

> Great! You're now an official Marylander! You've passed the test.

*grin* Yay, and I've never even been to Maryland. (But my dad was
raised in Baltimore, if that counts. :-)

Serene

just joe wrote:

> have you tried crab cakes cooked over a grill? my traps allow me a lot of
> experiments, to the point that we've just been tired of crab. given the
> chance, i'll grill over deep fry. i can still get a crispy exterior but
> added hints of smoke.

I personally don't see "added hints of smoke" as an improvement. That's not
a criticism; you're entitled to like what you like, and it's possible that
many people would agree with your tastes. Thanks for the suggestion.

Bob