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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 -- mayo vs egg
What's the difference between using mayo as a binder and using beaten
egg? Does the texture change? I'm looking at recipes, and somehow it doesn't seem like the mayo would work all that well. Dawn |
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crab cakes -- mayo vs egg
"Dawn" > wrote in message > What's the difference between using mayo as a binder and using beaten egg? > Does the texture change? I'm looking at recipes, and somehow it doesn't > seem like the mayo would work all that well. > > Dawn The recipe I always use calls for both mayo and beaten egg. With slight variations, it's the commonly used one here in Maryland. Dora (recipe follows) * Exported from MasterCook * Crab Cakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bread -- crusts removed 1 pound crab meat 1 teaspoon Old Bay Seafood seasoning 1/4 teaspoon salt 1 tablespoon mayonnaise 1 teaspoon Worcestershire sauce 1 tablespoon green bell pepper -- chopped fine 1 egg -- beaten Break bread in small pieces. Mix all ingredients, shape into 8 small cakes. (I then like to cover them with breadcrumbs and place in the refrigerator for 30 minutes or so to firm up.) Fry quickly in butter/oil mixture until brown. Source: "From the recipe on the original Old Bay can" |
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crab cakes -- mayo vs egg
"Dawn" > wrote in message
... > What's the difference between using mayo as a binder and using beaten egg? > Does the texture change? I'm looking at recipes, and somehow it doesn't > seem like the mayo would work all that well. > > > > Dawn > It does work although the result is more fragile than if you use egg. I prefer it. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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crab cakes -- mayo vs egg
limey wrote:
> "Dawn" > wrote in message > >> What's the difference between using mayo as a binder and using >> beaten egg? Does the texture change? I'm looking at recipes, and >> somehow it doesn't seem like the mayo would work all that well. >> >> Dawn > > The recipe I always use calls for both mayo and beaten egg. With > slight variations, it's the commonly used one here in Maryland. > > Dora (recipe follows) > Agreed, Dora. My crab cakes call for both. If no mayo is available sour cream works, too. But definitely not an either eggs or mayo situation. Jill |
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crab cakes -- mayo vs egg
"limey" > wrote > The recipe I always use calls for both mayo and beaten egg. With slight > variations, it's the commonly used one here in Maryland. > > Dora (recipe follows) That's exactly what I'm having for dinner one day this week, I have all but the green pepper, I'll use my dehydrated green peppers from Penzeys. I wanted to buy a green pepper last week, they had six, countem, six green peppers, all the worse for wear. Came to find out there is a shortage due to (bad weather problem here) and they won't be plentiful again until sometime in December. Now I want to know why there appears to be a shortage of California Late garlic, webites I checked are all out until fall 2006. nancy |
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crab cakes -- mayo vs egg
"Nancy Young" wrote in message > > "limey" > wrote > >> The recipe I always use calls for both mayo and beaten egg. With slight >> variations, it's the commonly used one here in Maryland. >> >> Dora (recipe follows) > > That's exactly what I'm having for dinner one day > this week, I have all but the green pepper, I'll use my > dehydrated green peppers from Penzeys. My recipe actually called for chopped parsley, but I prefer finely-chopped green pepper (adds more flavor). > > I wanted to buy a green pepper last week, they had > six, countem, six green peppers, all the worse for > wear. Came to find out there is a shortage due to > (bad weather problem here) and they won't be plentiful > again until sometime in December. Green peppers and tomatoes took a beating in the recent Florida hurricane. Yes, I read the promised December date, too, for the new crop. Citrus crops were decimated, too. > Now I want to know why there appears to be a shortage > of California Late garlic, webites I checked are all out until > fall 2006. Lots more garlic lovers, I bet! Dora > nancy > |
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