Any Crab Cake recipes without Mayo?
Mike in DE.
wife hates mayonnaise. I would sure appreciate any suggestions on what
I could use to hold it together instead of Mayo.
Thanks,
Mike
Mrs. Fat Man®
"Mike in DE." <hen...@hotmail.com> wrote in message
news:aa4fa6b7.04081...@posting.google.com...
I don't put mayo in mine. I just use egg and breadcrumbs. It works!
kili
SportKite1
>I have some crabmeat that I would love to make crabcakes with but my
>wife hates mayonnaise. I would sure appreciate any suggestions on what
>I could use to hold it together instead of Mayo.
Are you planning to saute or bake your crab cakes? If so, your wife will most
likely find it impossible to detect the presence of the 1 T of mayonnaise used
in most crab cake recipes.
Ellen
jmcquown
Agreed. I despise mayo, but I still add a tablespoon of it to my crab cake
recipe (along with egg and breadcrumbs) as a binder. I can't tell it is
there.
Jill
PENMART01
>
>SportKite1 wrote:
>>> (Mike the Pinhead in DE.) says:
>>
>>> I have some crabmeat that I would love to make crabcakes with but my
>>> wife hates mayonnaise. I would sure appreciate any suggestions on
>>> what
>>> I could use to hold it together instead of Mayo.
>>
>> Are you planning to saute or bake your crab cakes? If so, your wife
>> will most likely find it impossible to detect the presence of the 1 T
>> of mayonnaise used in most crab cake recipes.
>
>recipe (along with egg and breadcrumbs) as a binder. I can't tell it is
>there.
Mayo wouldn't be a binder, if anything it would have the opposite effect
because mayo is essentially fat/oil. Normal folks don't add mayo to fish cakes
before cooking, they use eggs as a binder, and they usually serve mayo (or mayo
based dressing - tartar sauce) with the finished product.
ODEON'S SAUTEED CRABCAKE
1 lb. jumbo lump crabmeat
1/4 c. chopped parsley
1 c. thinly sliced scallions, thinly sliced
3/4 c. fresh bread crumbs
2 eggs
1/4 c. milk
Cayenne pepper to taste
1 tsp. Worcestershire sauce
Salt and pepper to taste
Butter, for sauteing
Pick over the crabmeat to remove shells, keeping the meat as whole as possible.
Combine the crab with the parsley, scallions and bread crumbs. Mix together the
eggs, milk, cayenne, Worcestershire, salt and pepper. Blend well, and pour over
the crab mixture.
Mix gently to blend, trying not to break up the crabmeat. Shape into round
cakes, pressing gently to hold together the crabcakes. Saute in butter for
three minutes on each side, or until golden brown and warmed through.
---
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
Paul M. Cook┊
I just mnade crab cakes. I didn't use mayo and they turned out great. I
used 2 eggs for the recipe which called fror a pound of crab meat. I also
added enough cream to make the mixture more moist. Also, don't use those
store-bought bread crumbs. They never absorb the liquid and you get a
grainy texture that IMO opinion ruins the cakes. The inside of the cakes
should be moist and delicate and melt in your mouth.
Paul
Netguy
@hotmail.com says...
Miracle Whip light.
Steve Calvin
>
>>I have some crabmeat that I would love to make crabcakes with but my
>>wife hates mayonnaise. I would sure appreciate any suggestions on what
>>I could use to hold it together instead of Mayo.
>>Thanks,
>>Mike
1 lb Jumbo lump
3 slices of white bread
1 tblsp dijon mustard (I usually use mayo and dry mustard but this
should substitute well)
Old Bay seasoning (to your taste)
fresh chopped parsley (dunno, may a tblsp)
1 egg + 1 egg white
Beat the eggs in a bowl. Remove the crusts from the bread and
break/cut the slices into small pieces. Mix in, Dijon mustard, Old Bay
seasoning, parsley and beat well. Place the crab meat in a bowl and
pour the egg mixture over the top. Gently toss or fold the ingredients
together, taking care not to break up the lumps of crab meat. Form the
cakes to whatever size you want. Do not pack pack 'em hard!. The cakes
should be loose yet still hold together. I've found that it helps to
cover with plastic wrap and put into the fridge for a while.
Heat a small amount of clarified butter or oil, or a combination, in a
skillet and sauté the cakes, turning them several times, until golden
brown, about 8 minutes total cooking time.
I'd include my recipe for chipotle sauce or blue cheese sauce, but if
you don't like mayo you wouldn't like 'em.
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
Gregory Toomey
Try thai fish cakes with crab instead of fish:
http://www.abc.net.au/illawarra/stories/s1042601.htm
gtoomey
HiTech RedNeck
"PENMART01" <penm...@aol.como> wrote in message
news:20040819144925...@mb-m16.aol.com...
> Normal folks don't add mayo to fish cakes
> before cooking, they use eggs as a binder, and they usually serve mayo (or
mayo
> based dressing - tartar sauce) with the finished product.
I'm weird. I like cheese sauce with mine.
ecur...@gmail.com
Nancy2
do the job as well as or better than mayo. (I use thick white sauce in the chicken
croquettes I make.)
N.
Nancy2
N.
Julie Bove
"Nancy2" <ellor...@gmail.com> wrote in message
news:3ba77501-72e0-4caf...@googlegroups.com...
Sqwertz
other than that it's Elmers Glue like consistency. Ketchup and
mustard would do the same thing.
Don't day "its the eggs". Because when you cook it the 10% amount
of eggs just curdle while the 75% emulsified oil just oozes out and
makes a mess of it all.
Croquettes have demonstrated the "thick white sauce" theory for over
a hundred years :-) Oil inside? No.
-sw
Sqwertz
But I didn't even see Nancy's mention of "croquettes" until I
re-read her post in your quote I tend to type before I read). I
like when I don't stick my foot my mouth, just into the wrong shoe.
-sw
Thomas
Nancy2
so...there would be no reason for egg. I will say they are best when deep fried, and as I
recall, you don't like to deep fry stuff.
If you are really interested, ping me and I will try to find the recipe without turning my
recipe box upside down. It may have been a BH&G recipe, even...I just can't
remember. ;-)). I have made salmon croquettes using the same recipe, though. I do
remember that.
N.
Julie Bove
baked instead of fried.
Doris Night
binder. Process the shrimp in a food processor until pureed, then mix
with the main ingredient - crab, more shrimp, fish, whatever.
The shrimp paste gives you the "stickiness" without adding any foreign
ingredient like egg, bechamel, etc.
Doris
Gary
>
> Going simple, i just use a box of stove-top stuffing mix. A slow fry in butter keeps it together.