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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Crab cakes tonight
Bought a pound of lump crab meat so that will be dinner tonight. I just
mixed it up ahead of time so it will be simple later. I'll also peel potatoes and put them in the pot to boil and mash later. My son and DIL will be over later so there will be help in the kitchen if needed but should be simple enough. I'm hibernating but they live next door and I see the 4 or 5 times a week anyway. |
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Crab cakes tonight
On Thursday, March 26, 2020 at 11:18:14 AM UTC-5, Ed Pawlowski wrote:
> > Bought a pound of lump crab meat so that will be dinner tonight. I just > mixed it up ahead of time so it will be simple later. I'll also peel > potatoes and put them in the pot to boil and mash later. > > My son and DIL will be over later so there will be help in the kitchen > if needed but should be simple enough. I'm hibernating but they live > next door and I see the 4 or 5 times a week anyway. > Enjoy!! |
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Crab cakes tonight
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Crab cakes tonight
On Thursday, March 26, 2020 at 8:48:51 PM UTC-5, Ed Pawlowski wrote:>
> > Turned out good. > I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, > Worcestershire sauce. Then added the lump crab meat. > > I formed a thick patty, dredged in panko, then fried. They were kind of > loose, two did break, but overall, came out good. > > Mashed potatoes, Italian mixed veggies, chardonnay. Even used the good > crystal for the wine. > Oh, they do sound like they were really good. |
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Crab cakes tonight
Ed Pawlowski wrote:
> > Turned out good. > I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, > Worcestershire sauce. Then added the lump crab meat. > > I formed a thick patty, dredged in panko, then fried. They were kind of > loose, two did break, but overall, came out good. Just for the record, Ed. Not good to add lots of filler to a crab cake but just adding 4-6 crushed saltines to the mix with a pound of crab meat is minimal and will hold them together better. |
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Crab cakes tonight
On Monday, March 30, 2020 at 11:39:46 AM UTC-5, Gary wrote:
> > Ed Pawlowski wrote: > > > > Turned out good. > > I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, > > Worcestershire sauce. Then added the lump crab meat. > > > > I formed a thick patty, dredged in panko, then fried. They were kind of > > loose, two did break, but overall, came out good. > > Just for the record, Ed. Not good to add lots of filler to > a crab cake but just adding 4-6 crushed saltines to the mix with > a pound of crab meat is minimal and will hold them together > better. > Ed did not add a lot of filler. Mostly what he added was spices. |
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Crab cakes tonight
" wrote:
> > On Monday, March 30, 2020 at 11:39:46 AM UTC-5, Gary wrote: > > > > Ed Pawlowski wrote: > > > > > > Turned out good. > > > I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, > > > Worcestershire sauce. Then added the lump crab meat. > > > > > > I formed a thick patty, dredged in panko, then fried. They were kind of > > > loose, two did break, but overall, came out good. > > > > Just for the record, Ed. Not good to add lots of filler to > > a crab cake but just adding 4-6 crushed saltines to the mix with > > a pound of crab meat is minimal and will hold them together > > better. > > > Ed did not add a lot of filler. Mostly what he added was spices. Ed added no filler and I didn't say that he did. I suggested adding a small amount (crackers) to avoid breakage. Read for comprehension. |
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Crab cakes tonight
On 3/30/2020 4:12 PM, Gary wrote:
> " wrote: >> >> On Monday, March 30, 2020 at 11:39:46 AM UTC-5, Gary wrote: >>> >>> Ed Pawlowski wrote: >>>> >>>> Turned out good. >>>> I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, >>>> Worcestershire sauce. Then added the lump crab meat. >>>> >>>> I formed a thick patty, dredged in panko, then fried. They were kind of >>>> loose, two did break, but overall, came out good. >>> >>> Just for the record, Ed. Not good to add lots of filler to >>> a crab cake but just adding 4-6 crushed saltines to the mix with >>> a pound of crab meat is minimal and will hold them together >>> better. >>> >> Ed did not add a lot of filler. Mostly what he added was spices. > > Ed added no filler and I didn't say that he did. > I suggested adding a small amount (crackers) to avoid breakage. > Read for comprehension. > I've seen recipes with and without. I'll try some next time. What I wanted was a good crab cake, not like some of the commercial products that are bread cakes with a touch of crab. A little less may may have helped too. |
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Crab cakes tonight
On 2020-03-30 4:26 p.m., Ed Pawlowski wrote:
> On 3/30/2020 4:12 PM, Gary wrote: Ed did not add a lot of filler.Â* Mostly what he added was spices. >> >> Ed added no filler and I didn't say that he did. >> I suggested adding a small amount (crackers) to avoid breakage. >> Read for comprehension. >> > I've seen recipes with and without.Â* I'll try some next time.Â* What I > wanted was a good crab cake, not like some of the commercial products > that are bread cakes with a touch of crab.Â* A little less may may have > helped too. I can't get crab meat here, I can't remember the last time I saw crabs at the fish counter. I had them in a restaurant in Toronto many years ago and they were pretty good. I made the mistake of buying them ready made the fish counter of local grocery store and that was a mistake i am not going to make again. I had thought that I would try then on my trip to Tybee island a couple years ago. It never happened because while I was there I had soft shell crab a couple times and we went to the Crab Shack and had a feed of crab and shrimp. |
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Crab cakes tonight
On Monday, March 30, 2020 at 3:13:44 PM UTC-5, Gary wrote:
> > Ed added no filler and I didn't say that he did. > I suggested adding a small amount (crackers) to avoid breakage. > Read for comprehension. > I read it as you were admonishing Ed about adding too much filter. You say you didn't but I read it that way. |
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Crab cakes tonight
" wrote:
> > On Monday, March 30, 2020 at 3:13:44 PM UTC-5, Gary wrote: > > > > Ed added no filler and I didn't say that he did. > > I suggested adding a small amount (crackers) to avoid breakage. > > Read for comprehension. > > > I read it as you were admonishing Ed about adding too much filter. You say > you didn't but I read it that way. I reread what I wrote. I can see how you misinterpreted that. Read it again now that you know my meaning and you will see my true meaning. I guess I could have written it better. ------------------------------------------------------------- Just for the record, Ed. Not good to add lots of filler to a crab cake but just adding 4-6 crushed saltines to the mix with a pound of crab meat is minimal and will hold them together better. ------------------------------------------------------------- |
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Crab cakes tonight
I use Stove top brand chicken stuffing.
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Crab cakes tonight
On 2020-03-31 5:17 p.m., Thomas wrote:
> I use Stove top brand chicken stuffing. > Ew. |
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Crab cakes tonight
On Tuesday, March 31, 2020 at 11:17:12 AM UTC-10, Thomas wrote:
> I use Stove top brand chicken stuffing. I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. https://www.youtube.com/watch?v=VHkHw-NQ5Wk |
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Crab cakes tonight
On Tue, 31 Mar 2020 14:17:08 -0700 (PDT), Thomas >
wrote: >I use Stove top brand chicken stuffing. "Stove Top Stuffing Mix, for Chicken Enriched Wheat Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], High Fructose Corn Syrup, Onions (Dried), Salt, Contains Less than 2% of: Partially Hydrogenated Soybean and/or Cottonseed Oil, Hydrolyzed Soy Protein, Yeast, Cooked Chicken and Chicken Broth, Maltodextrin, Monosodium Glutamate, Parsley (Dried), Celery (Dried), Spice, Sugar, Corn Syrup (Dried), Caramel Color, Turmeric, Disodium Guanylate, Disodium Inosinate, with BHA, BHT, Citric Acid, and Propyl Gallate as Preservatives." Could this be the vaccine against corona virus? |
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Crab cakes tonight
On Tuesday, March 31, 2020 at 5:49:12 PM UTC-5, dsi1 wrote:
> > I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. > > > https://www.youtube.com/watch?v=VHkHw-NQ5Wk > You poor thing, you have my sympathy. |
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Crab cakes tonight
On Tuesday, March 31, 2020 at 1:01:54 PM UTC-10, wrote:
> On Tuesday, March 31, 2020 at 5:49:12 PM UTC-5, dsi1 wrote: > > > > I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. > > > > > > https://www.youtube.com/watch?v=VHkHw-NQ5Wk > > > You poor thing, you have my sympathy. You guys have the luxury of disdaining food. I won't ever take food for granted. |
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Crab cakes tonight
On Tue, 31 Mar 2020 16:09:23 -0700 (PDT), dsi1
> wrote: >On Tuesday, March 31, 2020 at 1:01:54 PM UTC-10, wrote: >> On Tuesday, March 31, 2020 at 5:49:12 PM UTC-5, dsi1 wrote: >> > >> > I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. >> > >> > >> > https://www.youtube.com/watch?v=VHkHw-NQ5Wk >> > >> You poor thing, you have my sympathy. > >You guys have the luxury of disdaining food. I won't ever take food for granted. You must come from a long line of potato famine, I mean rice famine. |
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Crab cakes tonight
Bruce wrote:
> On Tue, 31 Mar 2020 16:09:23 -0700 (PDT), dsi1 > > wrote: > >> On Tuesday, March 31, 2020 at 1:01:54 PM UTC-10, wrote: >>> On Tuesday, March 31, 2020 at 5:49:12 PM UTC-5, dsi1 wrote: >>>> >>>> I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. >>>> >>>> >>>> https://www.youtube.com/watch?v=VHkHw-NQ5Wk >>>> >>> You poor thing, you have my sympathy. >> >> You guys have the luxury of disdaining food. I won't ever take food for granted. > > You must come from a long line of potato famine, I mean rice famine. > Do you get any calories from sniffing his ass Kruce? |
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Crab cakes tonight
Bruce wrote:
> > dsi1 wrote: (about stove top stuffing) > > I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. > >You guys have the luxury of disdaining food. I won't ever take food for granted. > > You must come from a long line of potato famine, I mean rice famine. You've just never been really hungry, Bruce. If you ever got to an "eat this or die" situation, you would eat any darn thing in order to survive. Even the food containing all the chemicals that scare you. |
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Crab cakes tonight
Hank Rogers wrote:
> > Bruce wrote: > > You must come from a long line of potato famine, I mean rice famine. > Do you get any calories from sniffing his ass Kruce? He would quit sniffing asses if someone would provide an ingredient list. |
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Crab cakes tonight
On 4/1/2020 8:58 AM, Gary wrote:
> Bruce wrote: >> >> dsi1 wrote: (about stove top stuffing) >>> I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. >>> You guys have the luxury of disdaining food. I won't ever take food for granted. >> >> You must come from a long line of potato famine, I mean rice famine. > > You've just never been really hungry, Bruce. > If you ever got to an "eat this or die" situation, you > would eat any darn thing in order to survive. > > Even the food containing all the chemicals that scare you. > Have you ever watched Naked and Afraid? After a week of finding nothing, they are eating bugs, snakes, other strange forms of protein and saying "this tasted pretty good" |
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Crab cakes tonight
Ed Pawlowski wrote:
> On 4/1/2020 8:58 AM, Gary wrote: > > Bruce wrote: > >> > >> dsi1 wrote: (about stove top stuffing) > >>> I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. > >>> You guys have the luxury of disdaining food. I won't ever take food for granted. > >> > >> You must come from a long line of potato famine, I mean rice famine. > > > > You've just never been really hungry, Bruce. > > If you ever got to an "eat this or die" situation, you > > would eat any darn thing in order to survive. > > > > Even the food containing all the chemicals that scare you. > > > > Have you ever watched Naked and Afraid? After a week of finding > nothing, they are eating bugs, snakes, other strange forms of protein > and saying "this tasted pretty good" Just read a book about the Ukrainian "Holomdor", the brutal Stalin - induced famine of the early 1930's in which millions of peasants died of starvation. Travellers in the affected areas noted the eerie silence, not a bird, animal or insect around making noise, all had been consumed. People ate bark, weeds, grass - and each other, cannibalism was rife in the worst - affected areas. VERY hard to read those parts... -- Best Greg |
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Crab cakes tonight
Dave Smith wrote:
> > I can't get crab meat here, I can't remember the last time I saw crabs > at the fish counter. I had them in a restaurant in Toronto many years > ago and they were pretty good. I made the mistake of buying them ready > made the fish counter of local grocery store and that was a mistake i > am not going to make again. The only crab meat you'll ever see in a grocery store display is always killed, cooked and frozen. Just a good as fresh. I've only seen snow crab legs (don't waste your money) or dungeness crab legs (I've never tried those) Rather buy some on ice from the showcase, always ask for a bag of frozen. That's how they get them and will have some in their freezer. I do that with shrimp unless locally caught which a grocery never has. Very good crab meat to order is Alaskan King Crab. It's a bit pricey but tastes just like fresh blue crab without all the trouble to pick the meat out. Shipped overnight in a long insulated package with dry ice. Since it's already cooked, just heat up a few segments in the microwave to hot. I've lost the address for the one I've used but a google search will find a company for you. Order today and tomorrow you can be eating some. |
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Crab cakes tonight
On 2020-04-01 12:51 p.m., Gary wrote:
> Dave Smith wrote: >> >> I can't get crab meat here, I can't remember the last time I saw crabs >> at the fish counter. I had them in a restaurant in Toronto many years >> ago and they were pretty good. I made the mistake of buying them ready >> made the fish counter of local grocery store and that was a mistake i >> am not going to make again. > > The only crab meat you'll ever see in a grocery store display is > always killed, cooked and frozen. Just a good as fresh. > > I've only seen snow crab legs (don't waste your money) > or dungeness crab legs (I've never tried those) > Rather buy some on ice from the showcase, always ask for > a bag of frozen. That's how they get them and will > have some in their freezer. > > I do that with shrimp unless locally caught which a grocery > never has. > > Very good crab meat to order is Alaskan King Crab. It's a > bit pricey but tastes just like fresh blue crab without > all the trouble to pick the meat out. > We can get frozen king crab. It costs and arm and a leg, no pun intended. The last time I considered getting king crab was a few years ago and it would have been about $40 to get enough for the two of us. I can't see myself spending that kind of money to add fillers to make crab cakes. I will save them for restaurant meals.... and they are a rare item on restaurants menus around here. |
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Crab cakes tonight
On Wed, 01 Apr 2020 08:58:28 -0400, Gary > wrote:
>Bruce wrote: >> >> dsi1 wrote: (about stove top stuffing) >> > I love that stuff. That's like a special treat at this house. I have to wait until the cornbread stuffing mix is on sale. That's once or twice a year. >> >You guys have the luxury of disdaining food. I won't ever take food for granted. >> >> You must come from a long line of potato famine, I mean rice famine. > >You've just never been really hungry, Bruce. >If you ever got to an "eat this or die" situation, you >would eat any darn thing in order to survive. > >Even the food containing all the chemicals that scare you. Of course. Even without being really hungry I sometimes eat crap. But dsi1 likes to pretend there's already a famine going on. Or maybe he's very poor. But simple, healthy food is cheaper than prefab supermarket junk. |
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Crab cakes tonight
On 3/30/2020 4:12 PM, Gary wrote:
> " wrote: >> >> On Monday, March 30, 2020 at 11:39:46 AM UTC-5, Gary wrote: >>> >>> Ed Pawlowski wrote: >>>> >>>> Turned out good. >>>> I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard, >>>> Worcestershire sauce. Then added the lump crab meat. >>>> >>>> I formed a thick patty, dredged in panko, then fried. They were kind of >>>> loose, two did break, but overall, came out good. >>> >>> Just for the record, Ed. Not good to add lots of filler to >>> a crab cake but just adding 4-6 crushed saltines to the mix with >>> a pound of crab meat is minimal and will hold them together >>> better. >>> >> Ed did not add a lot of filler. Mostly what he added was spices. > > Ed added no filler and I didn't say that he did. > I suggested adding a small amount (crackers) to avoid breakage. > Read for comprehension. > He could have added some of the Panko to the mix rather than simply dredging them. Or added a little cornstarch to the crab mixture. Cornstarch would absorb some of the moisture and not affect the taste. I wouldn't recommend saltines but that's just me. It isn't a tragedy if a couple of his crab cakes slightly broke apart. What's important is they tasted good and he enjoyed them with his family. Jill |
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