Cleverness
Jack and Kay Hartman
Kay
Mordea
: Guess I don't have much. What else can I say?
Tell us how to make crab cakes!
Mordea
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Jack and Kay Hartman
>
>Jack and Kay Hartman (hart...@ix.netcom.com) wrote:
>: Guess I don't have much. What else can I say?
>
> Tell us how to make crab cakes!
I've never made them. I eat crab so rarely that I usually just eat it
as is. I did once ask the group for ideas on different things to do
with crabs. Then I went to crab country (Dungeness) and the annual
crab strike was not over and I didn't get to try any of the ideas I
collected. It was Susan's idea that I continue to eat the crabs as is.
She said that some lilies should not be guilded.
See what I mean?
Kay
Jack and Kay Hartman
> I wanna make crab cakes! What I was planning on doing was taking a
>package (they are about eight ounces each, and since crab is so rich,
>this is enough for the two of us) thawing it, and tossing it with an
egg,
>fresh bread crumbs, green onions, salt, pepper, lemon juice, and maybe
>some dry mustard. I'll be aiming for a mixture a little dryer than
>meatloaf.
> I have been cooking ever since I was old enough to reach the top
of
>the stove by standing on a chair, and have do it professionally for a
>few years as well. I think that I can manage to come up with
something
>that if not crab cakey, will at least be eatible.
Maybe someone else can provide a recipe for crabcakes. I can only do
what you are doing, make it up.
Kay
Mordea
: I've never made them. I eat crab so rarely that I usually just eat it
: as is. I did once ask the group for ideas on different things to do
: with crabs. Then I went to crab country (Dungeness) and the annual
: crab strike was not over and I didn't get to try any of the ideas I
: collected. It was Susan's idea that I continue to eat the crabs as is.
: She said that some lilies should not be guilded.
: See what I mean?
Hey, I'm not as stupid as I look.
However, The fact is that the last time I bought crab legs I bunch
extra, and shelled and froze the meat. I now have two packages with
enough in to make a nice meal each for my true love and me. I did _not_
save the shells so I cannot eat it "as was".
I wanna make crab cakes! What I was planning on doing was taking a
package (they are about eight ounces each, and since crab is so rich,
this is enough for the two of us) thawing it, and tossing it with an egg,
fresh bread crumbs, green onions, salt, pepper, lemon juice, and maybe
some dry mustard. I'll be aiming for a mixture a little dryer than
meatloaf.
I have been cooking ever since I was old enough to reach the top of
the stove by standing on a chair, and have do it professionally for a
few years as well. I think that I can manage to come up with something
that if not crab cakey, will at least be eatible.
Mordea
David Schwoegler
It responds to the high price for crab meat, and answers the
imponderable, "What to do with all the small pieces at the bottom of the
5# bag of corn chips from the warehouse club?"
The resultant crabcakes have a nice flavor and texture. The challenge is
to get them to hold together while you shape and coat them. Because the
binder is deep-fried corn-chip crumbs, which has fat in it, press them
FIRMLY into cakes, then coat them GENTLY in a small bowl of the crumbs.
- SOUTHWESTERN CRAB CAKES -
Using a food processor with the utility blade, or a mini-processor,
crumb enough "residual" corn chips to yield one cup. Set aside.
In the processor, flake 1/3# of surimi--imitation crab-meat (sort of the
particle-board of the seafood industry). Place in mixing bowl.
Add:
2 T mayo,
1 beaten egg,
2 sliced scallions,
1 diced jalapeño pepper (seeded if you don't like it hot),
Mix in enough corn-chip meal to bind and make mixture manageable to shap
into cakes.
(Taste for salt. Probably won't need any because it's in the surimi and
probably on the corn chips.)
Shape into cakes by hand, pressing FIRMLY to hold the mixture together.
GENTLY roll formed cakes in remaining corn-chip meal to coat all sides.
Should yield 6-8 cakes depending on size.
Pan fry at 350F in vegetable oil until browned; flip and brown other
side. (The mixture didn't hold together well in the deep fryer.)
Plate in pairs as first course, and serve with cilantro and dipping
sauce (follows). Also makes a great filling for a soft taco in a warm
corn tortilla, garnished with cilantro, a raw chiffonade of red or green
cabbage and the same dipping sauce.
DIPPING SAUCE-
Wisk together:
2 oz mayo, (can sub. sour cream or yougert)
2 oz bottled ranch-style dressing,
1 t hot pepper-sauce,
1 T coarse-chopped cilantro,
1/2 t ground cumin.
Joel Ehrlich
Mordea wrote about Cleverness to
All on 23 Feb 96 02:47:18 saying...
Mo>
Mo> However, The fact is that the last time I bought crab legs I bunch
Mo> extra, and shelled and froze the meat. I now have two packages with
Mo> enough in to make a nice meal each for my true love and me. I did
Mo> _not_ save the shells so I cannot eat it "as was".
Mo> I wanna make crab cakes! What I was planning on doing was taking a
Mo> package (they are about eight ounces each, and since crab is so rich,
Mo> this is enough for the two of us) thawing it, and tossing it with an
Mo> egg, fresh bread crumbs, green onions, salt, pepper, lemon juice, and
Mo> maybe some dry mustard. I'll be aiming for a mixture a little dryer
Mo> than meatloaf.
Mo> I have been cooking ever since I was old enough to reach the top
Mo> of the stove by standing on a chair, and have do it professionally for
Mo> a few years as well. I think that I can manage to come up with
Mo> something that if not crab cakey, will at least be eatible.
Here are a couple of ideas which might help:
Crab Cakes No. 643 Yields 12 Cakes
Basic Crab Cakes: 1/3 Cup Dill, Chopped
1 lb Crab Meat, Flaked 1/2 tsp Salt
1 Egg 1 1/2 Cups Peanut Oil
1/4 Cup Butter, Melted Mayonnaise:
1/4 Cup Bread Crumbs 2 Egg Yolks
1/2 Cup Green Onion, Chopped 1 Tbls Lemon Juice
1 Tbls Lemon Juice 1 Cup Safflower Oil
1/4 tsp Tabasco Sauce 1/4 tsp Cayenne
2 tsp Worcestershire Sauce 1/4 tsp Salt
1 Tbls Mayonnaise (See Below) 1/4 Cup Green Onions, Chopped
1 tsp Dijon Mustard
Prepare the Mayonnaise:
Mix the egg yolks and lemon juice in a food processor.
With the motor running, add the safflower oil in a slow, steady stream until
the mixture thickens.
Add the cayenne, salt and chopped green onions.
Refrigerate until ready to use.
Prepare the crab cakes:
Mix all the ingredients except the peanut oil together with your hands.
Form into patties and refrigerate for 30 minutes.
Heat the oil in a large frying pan and saute the cakes 2 to 3 minutes on each
side, until brown and crisp on the outside.
Serve at once with the rest of the mayonnaise.
Crab Cakes w/Red Bell Pepper No. 136 Yields 2 Servings
1/2 lb crab meat, lump, garnish, the other
picked over half quartered
1/4 tsp salt 1/3 cup white bread crumbs,
1/2 red bell pepper, fresh
minced 1 tbls vegetable oil
1/4 cup butter, unsalted lemon wedges for
1 1/2 tsps lemon juice, fresh garnish if desired
2 tbls egg, lightly beaten tartar sauce, as an
1 1/2 tsps Worcestershire sauce accompaniment, if
1 large egg, hard boiled, 1/2 desired
chopped fine for
Combine the crab meat, salt and black pepper to taste in a bowl.
Cook the bell pepper in 3/4 of the butter in a small saucepan over moderately
low heat, stirring, until it is softened.
Remove the pan from the heat.
Stir in the lemon juice, beaten egg and Worcestershire sauce.
Stir the mixture into the crab meat.
Add the chopped hard boiled egg and bread crumbs.
Combine the mixture gently but thoroughly.
Form it into patties, each about 1/2" thick.
Heat the oil with the remaining butter in a large, heavy skillet over
moderately high heat until the foam subsides.
Saute the crab cakes, turning them carefully, for 4 to 5 minutes on each side
or until they are golden brown and crisp.
Serve with lemon wedges, the remaining hard boiled egg and tartar sauce.
Crab Cakes No. 75 Yields 2 Servings
1/4 lb codfish fillet, 1/8 tsp cayenne pepper
skinned and cut into 1/8 tsp sesame oil
pieces 1 lb crab meat, lump,
1 tbls mayonnaise picked over to remove
1 tbls heavy cream remaining shell
1 tsp Dijon mustard 1 tsp parsley, chopped
1 tsp lemon juice 1 tsp scallion, chopped
1/4 tsp salt 2 tbls olive oil
Combine codfish, mayonnaise, cream, mustard, lemon juice, salt, cayenne
pepper and sesame oil in the bowl of the food processor.
Process for a few seconds, until ingredients are well blended and fluffy.
Transfer to medium-size bowl.
Fold in crab meat, parsley and scallion.
Use your hands to shape the mixture into round, flat cakes.
Heat the olive oil in a skillet over medium-low heat.
Add crab cakes.
Cook 6 minutes.
Turn.
Cook 6 more minutes.
Serve.
Joel
Laura Lyman
>fresh bread crumbs, green onions, salt, pepper, lemon juice, and maybe
>some dry mustard. I'll be aiming for a mixture a little dryer than
>meatloaf.
>
Add a little chopped green peppers, some Old Bay seasoning and coat
in crushed oyster crackers before frying or baking and you hav e a
truely yummy cake!
-
LAURA LYMAN PNB...@prodigy.com <---- lives for crab