On 8/19/2011 8:01 AM, Pete C. wrote:
>
> Andy wrote:
>>
>> > wrote:
>>
>>> On Aug 18, 9:29 pm, > wrote:
>>>> My mom is a newbie at scanning but she's doing a good job lately.
>> Though
>>>> the other day she scanned a pattern for me but the title had "crab
>>>> recipe" in it so I said she had to send me the crab recipe. I SO have
>>>> to make these. A girl I grew up with has a seafood store (I just
>> found
>>>> this out this summer) so I will have to go get some lump crab meat
>> from
>>>> there.
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> Crab Cakes A-La-Maryland
>>>>
>>>> fish and seafood, main dish, seafood
>>>>
>>>> 1 lb crab meat
>>>> 2 tablespoons mayonnaise
>>>> 1/4 teaspoon red pepper (optional)
>>>> seafood seasoning
>>>> 2 tablespoons parsley, chopped
>>>> 2 tablespoons green pepper, chopped
>>>> 2 slices bread, crumbled fine
>>>> 1 egg, beaten
>>>> 2 tablespoons butter
>>>> 1 tablespoons flour
>>>> 1/2 cup milk
>>>> white sauce
>>>> 2 tablespoons butter
>>>> 1 tablespoons flour
>>>> 1/2 cup milk
>>>>
>>>> Melt butter. Blend in flour and add milk to make white sauce. Mix all
>>>> ingredients including white sauce. Shape into cakes. Roll in flour
>>> and
>>>> then in bread crumbs. Fry in vegetable shortening until light brown
>> on
>>>> both sides.
>>>>
>>>> Source: My mom, but not sure of the cookbook she scanned it from. I
>>>> will fry in olive oil unless someone thinks that's going to ruin the
>>>> taste. I could use canola oil. Maybe with some butter in it.
>>>
>>> ***A few suggestions...
>>>
>>> ~ Drop the green and/or red pepper
>>> If you want it mince it instead
>>>
>>> ~ Minced celery or minced shallot might work better
>>>
>>> ~ Used cream instead of milk
>>>
>>> ~ Seafood tastes better with a touch of Old Bay
>>>
>>> ~ Very light flour ~ Tap off excess
>>>
>>> ~ Might fry in clarified butter/canola combination
>
> I've become a fan of using coconut oil for shallow frying of seafood
> dishes. It seems to produce better results.
>
>>
>> I think the recipe needed to be fixed. It seems to me that the last three
>> ingredients are a repeat of the three prior ingredients.
>
> The last three ingredients are supposed to be a white sauce to go on the
> crab cakes. I've never run into crab cakes served with white sauce
> before and at the very least I would season the white sauce with some
> Old Bay. Horseradish tartar sauce used sparingly is my preference on
> crab cakes.

Tartar sauce is good. I sometimes make a coulis of red bell pepper. It's
a winner.

--



Janet Wilder
Posting from the Netbaby