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09-09-2009, 02:41 PM | #271 |
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Crab Cake Recipe
Famous Restaurant Recipe (see below for smaller recipe) Preparation time: 15-20 minutes. Makes 16 cakes for appetizers. Makes 8 cakes for an entree. Ingredients 2 eggs 1/4 cup mayonnaise 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes) 1 teaspoon Worcestershire 1 teaspoon Old Bay seasoning 1/4 teaspoon white pepper 1 pinch of cayenne 1/2 teaspoon salt 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you) 2 tablespoons finely ground cracker crumbs Clarified butter as needed for frying (sauteing) Bread crumbs (Japanese bread crumbs) as needed Instructions: Whisk the eggs in a mixing bowl to blend Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth Mix in crab and cracker crumbs Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes Coat the crab cakes with Panko bread crumbs Fry in clarified butter until golden brown on both sides Serve with tartar sauce or cocktail sauce or your favorite sauce Crab Cake Appetizer For Two Preparation time: 15-20 minutes. Makes 4 appetizer size crab cakes Cooking Conversion Table Ingredients: 1/2 egg (That's right. 1/2 an egg! Use 1 large egg - which weighs about 2 ounces or 4 tablespoons - To use, beat the egg lightly in a small bowl and measure 2 tablespoons for use in making this recipe) 1 tablespoon mayonnaise 1/2 teaspoon Dijon mustard (this instead of English dry mustard is my variation on traditional recipes) 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay seasoning Pinch of white pepper Pinch of cayenne 1/8 teaspoon salt 6 ounces Dungeness crab meat (or lump crab meat from the best crab available to you) 1 1/2 teaspoons finely ground cracker crumbs Clarified butter as needed for frying (sauteing) Bread crumbs (Japanese bread crumbs - Panko) as needed Instructions: Whisk the 1/2 egg in a mixing bowl Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth Mix in crab and cracker crumbs Form into 4 small (about 1/2 inch thick) crab cakes Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes Coat the crab cakes with Panko bread crumbs Fry in clarified butter until golden brown on both sides Serve with tartar sauce or cocktail sauce or your favorite sauce Enjoy your crab cake recipe and the company of those you share it with! Enjoy all the real restaurant recipes on the web site and in the e-cookbooks. You can cook with confidence and style. |
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09-09-2009, 02:43 PM | #272 |
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09-09-2009, 02:49 PM | #273 | |
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09-09-2009, 02:49 PM | #274 |
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SR, you need blue crab, not dungeness. The bread crumbs and crackers have to go as well. What you want is lump backfin, a little season and the binding agents. Also, broiled is way better than fried. I like mine on crackers. I had one Saturday with some fresh local tomatoes, a bowl of cream of crab soup and a half dozen oysters. Full disclosure: the oysters were from Long Island.
I was in heaven. Gawd I miss the food back there. |
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09-09-2009, 02:50 PM | #275 | |
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i know, that was the first one i found, I think i'd use Ritz in mine, for the butteryness. |
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09-09-2009, 02:54 PM | #276 |
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I think I'd rather have smoked salmon spread. Best I ever had I made from salmon I caught myself in Alaska.
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09-09-2009, 02:54 PM | #277 |
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09-09-2009, 03:10 PM | #278 |
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I thought the crackers were used to soak up excess liquid?
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09-09-2009, 03:14 PM | #279 |
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09-09-2009, 03:16 PM | #280 |
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The cracker crumbs are useful as a binder. If I use them it is in very small quantities. The best crab cakes are mostly crab meat, if you handle them very gently and broil rather than fry they will hold together nicely without the bread or cracker crumbs. Of course, if you do use the crumbs you can stretch that crab meat a bit further. At today's prices that wouldn't be a bad thing. |
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09-09-2009, 03:43 PM | #281 |
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Next hes gonna tells us that they have the best Mexican food in upstate Maine. Hes just a dumbass.
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02-16-2012, 12:12 PM | #282 |
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Well, my father in law was in KU Med last week and my family ate at OK Joe's for the first time and, well.....I have a new number 1. That place was awesome! The Z Man sandwich is legit and the sauces are perfect. Also, Arthur Bryant's was very good but Jack Stack is still #2
Thanks KC for the hospitality and BBQ when we were in town.
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02-16-2012, 12:16 PM | #283 | |
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02-16-2012, 12:53 PM | #284 |
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OK Joes is da bomb!
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02-16-2012, 02:06 PM | #285 |
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OK Joes is far and away the best.
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