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Crab cakes again
I got some backfin meat and would like to make crab cakes but I can't use
the whole container at one sitting. Should I make crabcakes and freeze them or freeze the leftover crab meat? |
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Crab cakes again
"Cheryl" wrote:
> >I got some backfin meat and would like to make crab cakes but I can't use >the whole container at one sitting. Should I make crabcakes and freeze them >or freeze the leftover crab meat? While you're making crab cakes may as well make them all and freeze what you don't eat, you'll be way ahead. |
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Crab cakes again
On Sep 1, 6:07*pm, "Cheryl" > wrote:
> I got some backfin meat and would like to make crab cakes but I can't use > the whole container at one sitting. *Should I make crabcakes and freeze them > or freeze the leftover crab meat? make the cakes and do not cook the ones you want to freeze. cook them after you thaw them. |
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Crab cakes again
"ImStillMags" > wrote in message
... > On Sep 1, 6:07 pm, "Cheryl" > wrote: >> I got some backfin meat and would like to make crab cakes but I can't use >> the whole container at one sitting. Should I make crabcakes and freeze >> them >> or freeze the leftover crab meat? > > make the cakes and do not cook the ones you want to freeze. cook > them after you thaw them. Sounds like you and Sheldon are in agreement. I can make up the cakes and freeze what I don';t use and seal the cakes in foodsaver bags.. I just wondered if I can freeze the rest of the meat and use it for something else later. |
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Crab cakes again
On Sep 1, 6:07 pm, "Cheryl" > wrote:
> I got some backfin meat and would like to make crab cakes but I can't use > the whole container at one sitting. Should I make crabcakes and freeze them > or freeze the leftover crab meat? I don't understand the compulsion to make crabcakes. Why not drizzle a little lemon juice over the crab and eat it all by itself on crackers? -aem |
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Crab cakes again
"aem" > wrote in message ... > On Sep 1, 6:07 pm, "Cheryl" > wrote: >> I got some backfin meat and would like to make crab cakes but I can't use >> the whole container at one sitting. Should I make crabcakes and freeze >> them >> or freeze the leftover crab meat? > > I don't understand the compulsion to make crabcakes. Why not drizzle > a little lemon juice over the crab and eat it all by itself on > crackers? -aem Or crabmeat salad sandwiches. Beats tunafish by a mile. Felice |
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Crab cakes again
Felice wrote:
> "aem" > wrote in message > ... >> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>> I got some backfin meat and would like to make crab cakes but I can't use >>> the whole container at one sitting. Should I make crabcakes and freeze >>> them >>> or freeze the leftover crab meat? >> I don't understand the compulsion to make crabcakes. Why not drizzle >> a little lemon juice over the crab and eat it all by itself on >> crackers? -aem > > Or crabmeat salad sandwiches. Beats tunafish by a mile. > > Felice > > You bring back memories of getting a can of crab in my Christmas stocking when I was a kid. That happened for several years. I used it to make sandwiches. -- Jean B. |
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Crab cakes again
On 9/1/2010 8:07 PM, Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I can't > use the whole container at one sitting. Should I make crabcakes and > freeze them or freeze the leftover crab meat? Perhaps some crab cakes or 'she-crab soup' even if there's no crab roe ??? There's also another soup I know of that's really weird, but it's oh-so good!!!! It uses canned soups (cough cough!!!) One can tomato, one can green pea (NOT split-pea with ham), and one can consomme (none gets diluted), mix all in a double boiler until smooth and heated through, add curry powder to taste, then add crabmeat until gently mixed & heated through, serve in a bowl with a dollop of sour cream and sprinkle of 'herb of choice' (parsley, tarragon, thyme, cilantro?, etc.), all done!!! Sky -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!! |
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Crab cakes again
On 9/1/2010 8:07 PM, Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I can't > use the whole container at one sitting. Should I make crabcakes and > freeze them or freeze the leftover crab meat? > > > You can freeze the crab meat. It will be fine and will make great crab cakes at a later date. I, personally, would not freeze the crab cakes as they would be too wet when defrosted. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Crab cakes again
"Cheryl" > wrote in message ... > I got some backfin meat and would like to make crab cakes but I can't use > the whole container at one sitting. Should I make crabcakes and freeze > them or freeze the leftover crab meat? Depends how often you like crab cakes. If you usually make crab cakes with it, why not make up the whole lot in one go? Otherwise, why not freeze the meat in the size of portions you will use -- -- https://www.shop.helpforheroes.org.uk/ |
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Crab cakes again
On Wed, 01 Sep 2010 22:02:52 -0500, Janet Wilder
> wrote: >On 9/1/2010 8:07 PM, Cheryl wrote: >> I got some backfin meat and would like to make crab cakes but I can't >> use the whole container at one sitting. Should I make crabcakes and >> freeze them or freeze the leftover crab meat? >> >> >> >You can freeze the crab meat. It will be fine and will make great crab >cakes at a later date. > >I, personally, would not freeze the crab cakes as they would be too wet >when defrosted. Nonsense, not if they're frozen cooked... in fact that's what most eateries do. |
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Crab cakes again
Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I > can't > use the whole container at one sitting. Should I make crabcakes and > freeze them or freeze the leftover crab meat? Cheryl - you can freeze the crabmeat if you want, provided you package it properly. I place it in a plastic freezer container and cover it with water. When thawed, gently squeeze out the water. This method stops the crabmeat from getting dry and tough. I've not frozen crab cakes but I've seen commercial ones (Phillips comes to mind). Dora |
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Crab cakes again
ImStillMags wrote:
> On Sep 1, 6:07 pm, "Cheryl" > wrote: >> I got some backfin meat and would like to make crab cakes but I >> can't use the whole container at one sitting. Should I make >> crabcakes and freeze them or freeze the leftover crab meat? > > make the cakes and do not cook the ones you want to freeze. cook > them after you thaw them. That's how I do it. I wrap them individually and they fry up just fine after defrosting. nancy |
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Crab cakes again
On Thu, 2 Sep 2010 09:06:02 -0400, "Nancy Young"
> wrote: >ImStillMags wrote: >> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>> I got some backfin meat and would like to make crab cakes but I >>> can't use the whole container at one sitting. Should I make >>> crabcakes and freeze them or freeze the leftover crab meat? >> >> make the cakes and do not cook the ones you want to freeze. cook >> them after you thaw them. > >That's how I do it. I wrap them individually and they fry up just fine >after defrosting. While fying why not fry them all... just creating another clean up project to fry some now and fry some later. I see no advantage to freezing raw crab cakes or any fish cakes... in fact it's more food safe to freeze after cooking... freezing raw fish cakes is like freezing raw meat loaf. |
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Crab cakes again
On 09/02/10 9:03 AM, sometime in the recent past Dora posted this:
> Cheryl wrote: >> I got some backfin meat and would like to make crab cakes but I can't >> use the whole container at one sitting. Should I make crabcakes and >> freeze them or freeze the leftover crab meat? > > Cheryl - you can freeze the crabmeat if you want, provided you package it > properly. I place it in a plastic freezer container and cover it with water. > When thawed, gently squeeze out the water. > This method stops the crabmeat from getting dry and tough. I've not frozen > crab cakes but I've seen commercial ones (Phillips comes to mind). > > Dora On covering it with water, the folks here in Downeast Maine cover both crab meat and lobster meat with milk when it's frozen. But water or milk should cover the meat, as you say, to avoid freezer burn. I think the reasoning behind milk was that it made different ice crystals than water and caused less tissue damage to the frozen meat. Maybe somebody else knows. Another thought is that you might consider a bit of salt to bring the water up to the natural salinity of the crab meat. I've always just guessed, but looking around the consensus seems to be that seawater is about 3.4% salt or about 34 grams/liter of fresh water. -- Wilson 44.69, -67.3 |
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Crab cakes again
brooklyn1 wrote:
> On Thu, 2 Sep 2010 09:06:02 -0400, "Nancy Young" > > wrote: > >> ImStillMags wrote: >>> make the cakes and do not cook the ones you want to freeze. cook >>> them after you thaw them. >> >> That's how I do it. I wrap them individually and they fry up just >> fine after defrosting. > > While fying why not fry them all... just creating another clean up > project to fry some now and fry some later. I see no advantage to > freezing raw crab cakes or any fish cakes... in fact it's more food > safe to freeze after cooking... freezing raw fish cakes is like > freezing raw meat loaf. The crab isn't raw, I buy it in a container. I have tried both ways and I found that they came out much better by cooking them right before eating rather than reheating the finished product. nancy |
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Crab cakes again
On Thu, 2 Sep 2010 09:06:02 -0400, Nancy Young wrote:
> ImStillMags wrote: >> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>> I got some backfin meat and would like to make crab cakes but I >>> can't use the whole container at one sitting. Should I make >>> crabcakes and freeze them or freeze the leftover crab meat? >> >> make the cakes and do not cook the ones you want to freeze. cook >> them after you thaw them. > > That's how I do it. I wrap them individually and they fry up just fine > after defrosting. > > nancy i think that's the way to go - don't cook 'em before freezing. your pal, blake |
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Crab cakes again
Andy > wrote:
> >The fish store sells the 1 lb. tubs of jumbo lump crabmeat, > >I've never frozen crab OR shrimp. Why ruin expensive fresh delicacies by >freezing them?!? > >I buy what I'll use in a day or two, not by the ton! > >Andy Turns out these folks are tawkin' cooked crab meat, not much different from canned tuna/salmon cakes. But regardless, if I made extras I'd freeze them cooked, not raw. |
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Crab cakes again
"Jean B." > wrote in message ... > Felice wrote: >> "aem" > wrote in message >> ... >>> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>>> I got some backfin meat and would like to make crab cakes but I can't >>>> use >>>> the whole container at one sitting. Should I make crabcakes and freeze >>>> them >>>> or freeze the leftover crab meat? >>> I don't understand the compulsion to make crabcakes. Why not drizzle >>> a little lemon juice over the crab and eat it all by itself on >>> crackers? -aem >> >> Or crabmeat salad sandwiches. Beats tunafish by a mile. >> >> Felice > You bring back memories of getting a can of crab in my Christmas stocking > when I was a kid. That happened for several years. I used it to make > sandwiches. > -- > Jean B. Well, wasn't Santa good to you! Beat an orange, didn't it? Felice |
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Crab cakes again
brooklyn1 wrote:
> Andy > wrote: >> >> The fish store sells the 1 lb. tubs of jumbo lump crabmeat, >> >> I've never frozen crab OR shrimp. Why ruin expensive fresh >> delicacies by freezing them?!? >> >> I buy what I'll use in a day or two, not by the ton! > Turns out these folks are tawkin' cooked crab meat, not much different > from canned tuna/salmon cakes. But regardless, if I made extras I'd > freeze them cooked, not raw. I've never heard of crabmeat being taken out of an uncooked crab. I hope they kill the poor thing first. nancy |
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Crab cakes again
On Thu, 2 Sep 2010 12:32:47 -0400, "Nancy Young"
> wrote: >brooklyn1 wrote: >> Andy > wrote: >>> >>> The fish store sells the 1 lb. tubs of jumbo lump crabmeat, >>> >>> I've never frozen crab OR shrimp. Why ruin expensive fresh >>> delicacies by freezing them?!? >>> >>> I buy what I'll use in a day or two, not by the ton! > >> Turns out these folks are tawkin' cooked crab meat, not much different >> from canned tuna/salmon cakes. But regardless, if I made extras I'd >> freeze them cooked, not raw. > >I've never heard of crabmeat being taken out of an uncooked crab. >I hope they kill the poor thing first. There e all manner of canned seafood. I'm sure the crustaseans are all processed about the same way... crabs are probably minimally cooked (live), the meat removed, then fully cooked during canning. |
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Crab cakes again
On Thu, 02 Sep 2010 11:39:56 -0500, Andy > wrote:
>brooklyn1 > wrote: > >> Andy > wrote: >>> >>>The fish store sells the 1 lb. tubs of jumbo lump crabmeat, >>> >>>I've never frozen crab OR shrimp. Why ruin expensive fresh delicacies >by >>>freezing them?!? >>> >>>I buy what I'll use in a day or two, not by the ton! >>> >>>Andy >> >> Turns out these folks are tawkin' cooked crab meat, not much different >> from canned tuna/salmon cakes. But regardless, if I made extras I'd >> freeze them cooked, not raw. > > >Trader Joe's frozen formed salmon cakes (4-pak) cooked up tough (or I >overcooked it for a few seconds too long). The frozen mahi-mahi filets >fished in Australian waters are great, imho! > >Andy Years ago I'd grind fresh caught cod and make a ton of fish cakes, cooked them all and froze them all... was rare I'd want to eat any right after preparing them. I don't like to eat chicken the day I cleaned it either... probably for the same reason I can't imagine the OB-GYN wanting sex right after work. |
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Crab cakes again
blake wrote:
>> ImStillMags wrote: >>> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>>> I got some backfin meat and would like to make crab cakes but I >>>> can't use the whole container at one sitting. Should I make >>>> crabcakes and freeze them or freeze the leftover crab meat? >>> >>> make the cakes and do not cook the ones you want to freeze. cook >>> them after you thaw them. >> >> That's how I do it. I wrap them individually and they fry up just fine >> after defrosting. >> >> nancy > > i think that's the way to go - don't cook 'em before freezing. I find this advice to be in accordance with the "Sheldon is always wrong" rule. Bob |
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Crab cakes again
"Dora" > wrote in message
... > Cheryl wrote: >> I got some backfin meat and would like to make crab cakes but I can't >> use the whole container at one sitting. Should I make crabcakes and >> freeze them or freeze the leftover crab meat? > > Cheryl - you can freeze the crabmeat if you want, provided you package it > properly. I place it in a plastic freezer container and cover it with > water. > When thawed, gently squeeze out the water. > This method stops the crabmeat from getting dry and tough. I've not frozen > crab cakes but I've seen commercial ones (Phillips comes to mind). > That is very interesting! I'm going to try that with some of it and make up crab cakes with some of it. I might like to make some crab dip later, too. |
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Crab cakes again
"aem" > wrote in message
... > On Sep 1, 6:07 pm, "Cheryl" > wrote: >> I got some backfin meat and would like to make crab cakes but I can't use >> the whole container at one sitting. Should I make crabcakes and freeze >> them >> or freeze the leftover crab meat? > > I don't understand the compulsion to make crabcakes. 3 words. I'm in Maryland. Why not drizzle > a little lemon juice over the crab and eat it all by itself on > crackers? -aem Might try that too. Thanks! |
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Crab cakes again
Thank you everyone for your great suggestions. I think I'll freeze crab
cakes prior to frying, and freeze a little separately to do something else with. |
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Crab cakes again
Cheryl wrote:
> "Dora" > wrote in message > ... >> Cheryl wrote: >>> I got some backfin meat and would like to make crab cakes but I >>> can't use the whole container at one sitting. Should I make >>> crabcakes and freeze them or freeze the leftover crab meat? >> >> Cheryl - you can freeze the crabmeat if you want, provided you >> package it properly. I place it in a plastic freezer container and >> cover it with water. >> When thawed, gently squeeze out the water. >> This method stops the crabmeat from getting dry and tough. I've not >> frozen crab cakes but I've seen commercial ones (Phillips comes to >> mind). > > That is very interesting! I'm going to try that with some of it and > make up crab cakes with some of it. I might like to make some crab > dip later, too. I lived on the Eastern Shore of Maryland (in crab country) and was taught that by a waterman. They know their crabs. |
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Crab cakes again
Felice wrote:
> "Jean B." > wrote in message > ... >> Felice wrote: >>> "aem" > wrote in message >>> ... >>>> On Sep 1, 6:07 pm, "Cheryl" > wrote: >>>>> I got some backfin meat and would like to make crab cakes but I can't >>>>> use >>>>> the whole container at one sitting. Should I make crabcakes and freeze >>>>> them >>>>> or freeze the leftover crab meat? >>>> I don't understand the compulsion to make crabcakes. Why not drizzle >>>> a little lemon juice over the crab and eat it all by itself on >>>> crackers? -aem >>> Or crabmeat salad sandwiches. Beats tunafish by a mile. >>> >>> Felice >> You bring back memories of getting a can of crab in my Christmas stocking >> when I was a kid. That happened for several years. I used it to make >> sandwiches. >> -- >> Jean B. > > Well, wasn't Santa good to you! Beat an orange, didn't it? > > Felice > > I was thrilled. Otherwise, crab (even the canned crab that one could find back in the 50s) was not something I saw much of, so it was a real treat. -- Jean B. |
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Crab cakes again
On 9/1/2010 9:56 PM, Sky wrote:
> On 9/1/2010 8:07 PM, Cheryl wrote: >> I got some backfin meat and would like to make crab cakes but I can't >> use the whole container at one sitting. Should I make crabcakes and >> freeze them or freeze the leftover crab meat? > > Perhaps some crab cakes or 'she-crab soup' even if there's no crab roe ??? > > There's also another soup I know of that's really weird, but it's oh-so > good!!!! It uses canned soups (cough cough!!!) One can tomato, one can > green pea (NOT split-pea with ham), and one can consomme (none gets > diluted), mix all in a double boiler until smooth and heated through, > add curry powder to taste, then add crabmeat until gently mixed & heated > through, serve in a bowl with a dollop of sour cream and sprinkle of > 'herb of choice' (parsley, tarragon, thyme, cilantro?, etc.), all done!!! > > Sky > (sp) Mulligatawney? -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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