Janet Wilder wrote:
> Becca wrote:

>>> Most commercially available ones have too much bread or other fillers
>>> in them. My crab cakes have crab, Old Bay, home made fresh mayo and
>>> an egg for binding. I gently dip them in panko then after they've
>>> been refrigerated for a couple of hours, saute them in lots of melted
>>> sweet butter. Crab cakes is one dish that doesn't do well being
>>> messed-about with. Ask any real Marylander.
>>
>> When I make crab cakes, I have to refrigerate them before I can cook
>> them or they fall apart when I cook them. Do you have that problem or
>> is it just me?
>>
>> Becca
>
> I refrigerate them for a couple of hours. See my description above. If
> they aren't rested and chilled, they will fall apart in the skillet.

Doh! I read the recipe again, and you mentioned that the crab cakes had
to be chilled, first. Thanks for bringing that to my attention.

Becca

Wayne Boatwright wrote:
> On Mon 29 Dec 2008 01:05:48p, Janet Wilder told us...
>
>> Gloria P wrote:
>>> sf wrote:
>>>> On Sun, 28 Dec 2008 19:30:05 -0600, Melba's Jammin'
>>>> > wrote:
>>>>
>>>>> I suppose but I've always been underwhelmed by crab cakes and have
>>>>> never understood what the shouting is about.
>>>> Ditto
>>>
>>>
>>> Me, too. I've never met a crab cake (or crab anything)
>>> that was better than "barely OK".
>>>
>>> Lobster, OTOH, is fan-dam-tastic.
>>>
>>> gloria p
>> When I've caught the crabs myself, steamed them just the way I like them
>> to be steamed and picked off the meat with my own little fingers, the
>> crab cakes are delicious.
>>
>> Most commercially available ones have too much bread or other fillers in
>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
>> for binding. I gently dip them in panko then after they've been
>> refrigerated for a couple of hours, saute them in lots of melted sweet
>> butter. Crab cakes is one dish that doesn't do well being messed-about
>> with. Ask any real Marylander.
>>
>> I think it's all in the where and how something is prepared. I've had
>> some pretty awful lobster tails.
>>
>
> Janet, I think I'd really like your crab cakes!
>

My friend with the boat is here but I haven't had time to go out with
him. I also need to get my fishing license. The stores have been so
crowded. I'll get it next week and see if I can go with my friend.
Here's a photo of a catch last winter

http://i39.tinypic.com/2e0irzl.jpg
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Omelet wrote:

> I can't recall the brand, but they are called scoop chips or some such.
> They are shaped like little tiny cups. I've resisted temptation so far.
> <g>
>
> <googles>
>
> Ok, here we go. Tostitos Scoops:
>
> http://www.tostitos.com/prod_scoops.php
>
> I want to get a bag of them and put refried beans in the bottom and add
> a little salsa (Pace Medium Picante sauce) then top with colby jack
> shredded cheese for the ultimate nacho snack!

Let us know how you like them. My diet starts in the morning, so I will
have to wait before I try them.

Becca

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> When I've caught the crabs myself,
>
> Be careful what you type... <snicker>

You do have to be careful with those public toilets. <vbg>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

cybercat wrote:
> "Janet Wilder" > wrote
>>> When I make crab cakes, I have to refrigerate them before I can cook them
>>> or they fall apart when I cook them. Do you have that problem or is it
>>> just me?
>>>
>>> Becca
>> I refrigerate them for a couple of hours. See my description above. If
>> they aren't rested and chilled, they will fall apart in the skillet.
>>
>
> Same here. I use lump backfin only, with a minimum of stuff holding them
> together. Sauteed in butter until lightly crispy on the outside.

Crab cakes are low in carbs, which is a real plus for dieters.

Becca

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> Janet Wilder wrote:
>>
>>> When I've caught the crabs myself, steamed them just the way I like them
>>> to be steamed and picked off the meat with my own little fingers, the
>>> crab cakes are delicious.
>>>
>>> Most commercially available ones have too much bread or other fillers in
>>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
>>> for binding. I gently dip them in panko then after they've been
>>> refrigerated for a couple of hours, saute them in lots of melted sweet
>>> butter. Crab cakes is one dish that doesn't do well being messed-about
>>> with. Ask any real Marylander.
>> When I make crab cakes, I have to refrigerate them before I can cook
>> them or they fall apart when I cook them. Do you have that problem or
>> is it just me?
>>
>> Becca
>
> You can try adding some eggs as a binder?

I use one egg, a small amount of mayo and seasonings. I lightly dust
them with bread crumbs, then brown them in butter. If they are not well
chilled, they fall apart on me.

Becca

On 2008-12-29 14:44:10 -0800, (Victor Sack) said:

> Melba's Jammin' > wrote:
>
>> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
>> what became of the other 4-6 ounces, OK? It's nunyabidness.)
>> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
>> I guess.
>
> Make a kind of salad, adjusting the amounts to your taste. Mix your
> crabmeat with finely chopped celery stalks, a couple of tablespoons
> small capers, and the flesh of a few ripe avocados. Pepper. Add good,
> preferably home-made, mayonnaise and mix well.
>
> Not my kind of dish (if only because I do not like avocados, unless made
> into a good guacamole), but people tend to like it, I am told.
>
> Bubba

I'm a late arrival on the thread. Has anyone mentioned Vietnamese Crab
and Asparagus Soup ? It is loverly. I don't know how to make it but it
is probably out there somewhere. gorley

Janet Wilder wrote:
> Wayne Boatwright wrote:
>> On Mon 29 Dec 2008 01:05:48p, Janet Wilder told us...
>>
>>> Gloria P wrote:
>>>> sf wrote:
>>>>> On Sun, 28 Dec 2008 19:30:05 -0600, Melba's Jammin'
>>>>> > wrote:
>>>>>
>>>>>> I suppose but I've always been underwhelmed by crab cakes and have
>>>>>> never understood what the shouting is about.
>>>>> Ditto
>>>>
>>>>
>>>> Me, too. I've never met a crab cake (or crab anything)
>>>> that was better than "barely OK".
>>>>
>>>> Lobster, OTOH, is fan-dam-tastic.
>>>>
>>>> gloria p
>>> When I've caught the crabs myself, steamed them just the way I like
>>> them to be steamed and picked off the meat with my own little
>>> fingers, the crab cakes are delicious.
>>>
>>> Most commercially available ones have too much bread or other fillers
>>> in them. My crab cakes have crab, Old Bay, home made fresh mayo and
>>> an egg for binding. I gently dip them in panko then after they've
>>> been refrigerated for a couple of hours, saute them in lots of melted
>>> sweet butter. Crab cakes is one dish that doesn't do well being
>>> messed-about with. Ask any real Marylander.
>>>
>>> I think it's all in the where and how something is prepared. I've had
>>> some pretty awful lobster tails.
>>>
>>
>> Janet, I think I'd really like your crab cakes!
>>
>
> My friend with the boat is here but I haven't had time to go out with
> him. I also need to get my fishing license. The stores have been so
> crowded. I'll get it next week and see if I can go with my friend.
> Here's a photo of a catch last winter
>
> http://i39.tinypic.com/2e0irzl.jpg
Ahh! Best crabs in the world, Atlantic blue crab. DW is from Maryland,
raised on the shores of the Patuxent River about a mile from Chesapeake
Bay. We courted along Nat's Creek and the Patuxent while poling her
Dad's boat and catching crabs along the bank. We always steam them in a
pot above water with Old Bay in it and then she picks them out, so fast
I can't do it nearly as well and I was raised close enough to the Gulf
to spit in it.

She always rests her crab cakes at least overnight before finishing them
off and they're at least 98% crab meat too.

When our kids were young, we spent a lot of days around Bridge City, TX
and the big bridge there crabbing. I had made my own nets, about two
feet across, with a heavy wire lip and a harness above leading to a
float. Used a long cane pole with a hook on the end to lift them and
baited them with beef bones, much better than chicken necks. Only
problem was keeping the gators away from the nets. Not unusual to bring
home a bushel of large crabs. Damn! I sure miss those days.

On Sun, 28 Dec 2008 20:00:05 -0800, "Bob Terwilliger"
> fired up random neurons and synapses to
opine:

>Do the green onions, lemon rind, lemon juice, parsley, Worcestershire sauce,
>mustard, salt, and (I hope) Tabasco go in at the same time as the crabmeat?

They do. This is one of those mix'n'fix recipes that can survive all
sorts of abuse. Don't have this? Substitute that. Too much crab? No
prob. I've even substituted those itty bitty canned cocktail shrimp
thingies with a fair amount of success.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Melba's Jammin'" > wrote in message
...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>

Crab Louie/Louis Salad - Both spellings of the salad are used on restaurant
menus, but it is usually pronounced LOO-ey. This famous west coast salad is
also called "King of Salads," and is sometimes written as Crab Louis Salad.
Today there are as many versions of this famous salad as there are cooks.
Credit for the origin of Crab Louie Salad depends on who you talk to and
which state of the West Coast you are in. Most historians agree that the
salad began appearing on menus of finer West Coast establishments between
the turn of the 20th century and World War I. < Other historians suggest
that the salad was named after King Louis XIV who was known for his enormous
amounts of food he could eat. After his death, it is said than an autopsy
was carried out and it revealed that his stomach was twice the size of that
of ordinary men. Your be the judge.
1904 - Some credit the origin of Crab Louis Salad to the chef at Seattle's
Olympic Club in Washington. In 1904, when the Metropolitan Opera Company
played in Seattle, Washington, Enrico Caruso (1873-1921), considered the
world's greatest tener, kept ordering the salad until none was left in the
restaurant's kitchen.

1910 - It is also said the salad was created in San Francisco by either the
chef at Solari's Restaurant. Helen Evans Brown, in her cookbook West Coast
Cook Book, states the following on the history:
Just which Louis invented this West Coast specialty I am not prepared to
say, but only because I don't know. I do know, however, that it was served
at Solari's, in San Francisco, in 1914, for Clarence Edwords gives their
recipe for it in his epicure's guide, Bohemian San Franciso.
1914 - The Davenport Hotel in Spokane, WA claims that the original founder
and owner, Louis Davenport, created this dish for the hotel restaurant. The
salad is still on their menu today. Lewellyn "Louis" Davenport came to
Spokane Falls, Washington Territory, in the Spring of 1889 at the age of 20
from San Francisco, CA.
1919 - Famed chef, Victor Hirtzler, is said to have included a recipe for
the salad in The Hotel St. Francis Cookbook, originally published in 1919.
1917 - James Beard (1903-1985), a native of Portland, Oregon spoke highly of
the Crab Louis. Evan Jones, in his book Epicurean Delight: The Life and
Times of James Beard says:
Most prosaically, in those years his mother would take her son to
restaurants that served food aimed at pleasing the average Oregon palate.
One of these was the Bohemian, a commendable dining place that Beard
remembered particularly for a dish called Crab Louis, Writing about this
chili-tinged way of serving Dungeness crab, he wanted to believe it had been
first served at the Bohemian and later he sparred with his friend, Helen
Evans Brown, who credited San Francisco's Solari REstaurant for its origin.
1950s - The Palace Hotel in San Francisco, California is noted as making the
salad famous. Dungeness crab is considered the symbol of the San Francisco
fishing industry with sidewalk vendors selling fresh-boiled crab during the
winter months.

From Epicurious:
For dressing
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste


1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

Preparation
Make dressing:
Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice,
Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
Pick over crabmeat, then divide among 4 plates lined with shredded iceberg
lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and
lemon and serve with dressing.


Dimitri

On Sun, 28 Dec 2008 21:07:09 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> Terry Pulliam Burd > wrote:
>- - - - - - - - - - - - - - - - - -
>>
>> Contributor: Anne Hughes
>
>> Terry "Squeaks" Pulliam Burd
>
>Thanks for the recipe.
>Hey, do you still hear from Ann?

You mean Ann C? No - she remarried and fell off the face of the earth.
<shrug> The Anne who gave me the recipe has been a pal for 30 years,
bless her, baking her bones in Phoenix.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

George Shirley wrote:

> Ahh! Best crabs in the world, Atlantic blue crab. DW is from Maryland,
> raised on the shores of the Patuxent River about a mile from Chesapeake
> Bay. We courted along Nat's Creek and the Patuxent while poling her
> Dad's boat and catching crabs along the bank. We always steam them in a
> pot above water with Old Bay in it and then she picks them out, so fast
> I can't do it nearly as well and I was raised close enough to the Gulf
> to spit in it.
>
> She always rests her crab cakes at least overnight before finishing them
> off and they're at least 98% crab meat too.
>
> When our kids were young, we spent a lot of days around Bridge City, TX
> and the big bridge there crabbing. I had made my own nets, about two
> feet across, with a heavy wire lip and a harness above leading to a
> float. Used a long cane pole with a hook on the end to lift them and
> baited them with beef bones, much better than chicken necks. Only
> problem was keeping the gators away from the nets. Not unusual to bring
> home a bushel of large crabs. Damn! I sure miss those days.

When I was a kid, we did a lot of crabbing and I always enjoyed it. My
youngest son will not eat crabs because it is too much work. He calls
himself a lazy eater. He enjoyed crabbing, though.

I will refrigerate my crab cakes overnight before I cook them. I have
been refrigerating them for at least 4 hours. Thanks for the hint.

Becca

On Mon, 29 Dec 2008 16:25:48 -0500, cybercat wrote:

> "Steve Pope" > wrote
>> It looks like it could pass as a crab cake recipe
>
> NO.

it seems like a lot of stuff in relation to the amount of crab for a crab
cake.

your pal,
blake

On Mon, 29 Dec 2008 19:09:59 -0600, Janet Wilder wrote:

> Wayne Boatwright wrote:
>> On Mon 29 Dec 2008 01:05:48p, Janet Wilder told us...
>>
>>> When I've caught the crabs myself, steamed them just the way I like them
>>> to be steamed and picked off the meat with my own little fingers, the
>>> crab cakes are delicious.
>>>
>>> Most commercially available ones have too much bread or other fillers in
>>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
>>> for binding. I gently dip them in panko then after they've been
>>> refrigerated for a couple of hours, saute them in lots of melted sweet
>>> butter. Crab cakes is one dish that doesn't do well being messed-about
>>> with. Ask any real Marylander.
>>>
>>> I think it's all in the where and how something is prepared. I've had
>>> some pretty awful lobster tails.
>>>
>>
>> Janet, I think I'd really like your crab cakes!
>>
>
> My friend with the boat is here but I haven't had time to go out with
> him. I also need to get my fishing license. The stores have been so
> crowded. I'll get it next week and see if I can go with my friend.
> Here's a photo of a catch last winter
>
> http://i39.tinypic.com/2e0irzl.jpg

sweet!

whereat in maryland do you live, janet?

your pal,
blake

In article >,
Christine Dabney > wrote:

> On Mon, 29 Dec 2008 11:47:22 -0600, Omelet >
> wrote:
>
>
> >I've never seen them either.
> >How does one make a toast cup?
>
> One of the ways I have seen suggested is to get thin sliced bread
> (such as Pepperidge Farm), cut off the crusts and flatten the slices
> with a rolling pin. Then press the bread into muffin tins and bake
> til toasted.
>
> I have some of the Pepperidge Farm thin bread in the freezer. I am
> thinking of making Squeaks' Creamy Crabbies for NYE, since I need to
> use up this bread.
>
> If they turn out well, they may show up in blog format later this
> week...
>
> Christine

Huh, ok. That computes!

Might be fun. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"blake murphy" > wrote in message
...
> On Mon, 29 Dec 2008 16:25:48 -0500, cybercat wrote:
>
>> "Steve Pope" > wrote
>>> It looks like it could pass as a crab cake recipe
>>
>> NO.
>
> it seems like a lot of stuff in relation to the amount of crab for a crab
> cake.
>
I realize that Marylanders have a stick up their butts about crab, but
really. DEVILED crab? Just put the crab DOWN and leave it for those who
appreciate it.

In article >,
"TammyM" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> > Kathleen wrote:
> >
> >> A quick crab soup
> >>
> >> Sautee half a small onion, minced, in a tablespoon of melted butter. Stir
> >> in a tablespoon of flour and 1/4 teaspoon curry powder, cook and stir
> >> briefly. Gradually stir in 2 cups of whole milk. Add the crab meat and a
> >> splash of sherry, salt and pepper to taste.
> >
> > I'm thinking I'd use Old Bay instead of the curry powder, but it sounds
> > very good.
>
> Et moi aussi. I just can't see crab with curry powder. I should give it a
> try. The flavor of crab is so delicate, I don't see the point of
> overwhelming it with curry? JMO.
>
> TammyM

1/4 tsp. is not a lot so I doubt it'd overwhelm. I agree with you about
going light with spices for crab for the reason you mentioned.

I'm the same way about shrimp so can't see adding cayanne to it. I go
ever so light with the garlic and stuff when I saute' shrimp.

Other than lemon butter, I've never spiced up crab meat.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Janet Wilder > wrote:

> My friend with the boat is here but I haven't had time to go out with
> him. I also need to get my fishing license. The stores have been so
> crowded. I'll get it next week and see if I can go with my friend.
> Here's a photo of a catch last winter
>
> http://i39.tinypic.com/2e0irzl.jpg
> --
> Janet Wilder

Ooh those are nice!

I've never gone crabbing off the gulf coast. I'll have to check the
season for them. :-)

We did, however, crab off of the Oregon coast several years ago for
dungeness.

We boiled them in seawater over the campfire and served them with lemon
butter, fresh sourdough bread and champagne.

Underneath a full moon at the campground, with the music of the sea in
the background...

Gods what a memory!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Mon, 29 Dec 2008 19:10:27 -0600, Janet Wilder wrote:

> Omelet wrote:
>> In article >,
>> Janet Wilder > wrote:
>>
>>> When I've caught the crabs myself,
>>
>> Be careful what you type... <snicker>
>
> You do have to be careful with those public toilets. <vbg>

but what do you do with them after you've caught them? they're too small
to be steamed.

your pal,
blake

In article >,
Becca > wrote:

> Omelet wrote:
>
> > I can't recall the brand, but they are called scoop chips or some such.
> > They are shaped like little tiny cups. I've resisted temptation so far.
> > <g>
> >
> > <googles>
> >
> > Ok, here we go. Tostitos Scoops:
> >
> > http://www.tostitos.com/prod_scoops.php
> >
> > I want to get a bag of them and put refried beans in the bottom and add
> > a little salsa (Pace Medium Picante sauce) then top with colby jack
> > shredded cheese for the ultimate nacho snack!
>
> Let us know how you like them. My diet starts in the morning, so I will
> have to wait before I try them.
>
> Becca

It'll be awhile for me too. ;-) I bought V-8 this morning and more
protein powder, and some celery heads. My only cheat will be some
monster shrimp I bought this morning on sale for $5.99 per lb. They
were 16/20's so I could NOT pass that up!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > Janet Wilder > wrote:
> >
> >> When I've caught the crabs myself,
> >
> > Be careful what you type... <snicker>
>
> You do have to be careful with those public toilets. <vbg>

ROFL!!!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> cybercat wrote:
> > "Janet Wilder" > wrote
> >>> When I make crab cakes, I have to refrigerate them before I can cook them
> >>> or they fall apart when I cook them. Do you have that problem or is it
> >>> just me?
> >>>
> >>> Becca
> >> I refrigerate them for a couple of hours. See my description above. If
> >> they aren't rested and chilled, they will fall apart in the skillet.
> >>
> >
> > Same here. I use lump backfin only, with a minimum of stuff holding them
> > together. Sauteed in butter until lightly crispy on the outside.
>
> Crab cakes are low in carbs, which is a real plus for dieters.
>
> Becca

Not if you add bread! ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >> Janet Wilder wrote:
> >>
> >>> When I've caught the crabs myself, steamed them just the way I like them
> >>> to be steamed and picked off the meat with my own little fingers, the
> >>> crab cakes are delicious.
> >>>
> >>> Most commercially available ones have too much bread or other fillers in
> >>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
> >>> for binding. I gently dip them in panko then after they've been
> >>> refrigerated for a couple of hours, saute them in lots of melted sweet
> >>> butter. Crab cakes is one dish that doesn't do well being messed-about
> >>> with. Ask any real Marylander.
> >> When I make crab cakes, I have to refrigerate them before I can cook
> >> them or they fall apart when I cook them. Do you have that problem or
> >> is it just me?
> >>
> >> Becca
> >
> > You can try adding some eggs as a binder?
>
> I use one egg, a small amount of mayo and seasonings. I lightly dust
> them with bread crumbs, then brown them in butter. If they are not well
> chilled, they fall apart on me.
>
> Becca

Makes sense.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

George Shirley wrote:
> Janet Wilder wrote:

>> My friend with the boat is here but I haven't had time to go out with
>> him. I also need to get my fishing license. The stores have been so
>> crowded. I'll get it next week and see if I can go with my friend.
>> Here's a photo of a catch last winter
>>
>> http://i39.tinypic.com/2e0irzl.jpg
> Ahh! Best crabs in the world, Atlantic blue crab. DW is from Maryland,
> raised on the shores of the Patuxent River about a mile from Chesapeake
> Bay. We courted along Nat's Creek and the Patuxent while poling her
> Dad's boat and catching crabs along the bank. We always steam them in a
> pot above water with Old Bay in it and then she picks them out, so fast
> I can't do it nearly as well and I was raised close enough to the Gulf
> to spit in it.

The blues in the photo were caught near the Brownsville ship channel out
on the flats. There is a small estuary there and a county boat ramp.
It's off TX 48.

I steam our crabs the same way.
>
> She always rests her crab cakes at least overnight before finishing them
> off and they're at least 98% crab meat too.
>
> When our kids were young, we spent a lot of days around Bridge City, TX
> and the big bridge there crabbing. I had made my own nets, about two
> feet across, with a heavy wire lip and a harness above leading to a
> float. Used a long cane pole with a hook on the end to lift them and
> baited them with beef bones, much better than chicken necks. Only
> problem was keeping the gators away from the nets. Not unusual to bring
> home a bushel of large crabs. Damn! I sure miss those days.

My friend, a retired Coastie, makes his own traps from coated chicken
wire. We bait them with chicken legs and drop 6 or so traps on the way
out to where we anchor. Then we jig with chicken legs for a few hours.
Catch a bunch (we always measure them for "legal" and throw back the
mommas)then on the way back we pick up the traps.

The place where we anchor is really quite with an ancient oyster bed and
lots of birds. There is almost always a family of roseate spoonbills on
the bank. It's really peaceful and lovely there.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

blake murphy wrote:
> On Mon, 29 Dec 2008 19:09:59 -0600, Janet Wilder wrote:
>
>> Wayne Boatwright wrote:
>>> On Mon 29 Dec 2008 01:05:48p, Janet Wilder told us...
>>>
>>>> When I've caught the crabs myself, steamed them just the way I like them
>>>> to be steamed and picked off the meat with my own little fingers, the
>>>> crab cakes are delicious.
>>>>
>>>> Most commercially available ones have too much bread or other fillers in
>>>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
>>>> for binding. I gently dip them in panko then after they've been
>>>> refrigerated for a couple of hours, saute them in lots of melted sweet
>>>> butter. Crab cakes is one dish that doesn't do well being messed-about
>>>> with. Ask any real Marylander.
>>>>
>>>> I think it's all in the where and how something is prepared. I've had
>>>> some pretty awful lobster tails.
>>>>
>>> Janet, I think I'd really like your crab cakes!
>>>
>> My friend with the boat is here but I haven't had time to go out with
>> him. I also need to get my fishing license. The stores have been so
>> crowded. I'll get it next week and see if I can go with my friend.
>> Here's a photo of a catch last winter
>>
>> http://i39.tinypic.com/2e0irzl.jpg
>
> sweet!
>
> whereat in maryland do you live, janet?
>

Harlingen, TX. The crabs were caught in a little estuary near the
Brownsville Chip Channel


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Omelet wrote:

>> Crab cakes are low in carbs, which is a real plus for dieters.
>>
>> Becca
>
> Not if you add bread! ;-)

When I make crab cakes, I just use mayo and one egg. If I make deviled
crab, I will use bread crumbs.

Becca

> Harlingen, TX. The crabs were caught in a little estuary near the
> Brownsville Chip Channel

Good blue crabbing all along the Gulf Coast. Good eating, too. About as
cheap a meal as you can get for meat that is downright expensive in the
store.

Steve

In article >,
Janet Wilder > wrote:

> My friend, a retired Coastie, makes his own traps from coated chicken
> wire. We bait them with chicken legs and drop 6 or so traps on the way
> out to where we anchor. Then we jig with chicken legs for a few hours.
> Catch a bunch (we always measure them for "legal" and throw back the
> mommas)then on the way back we pick up the traps.
>
> The place where we anchor is really quite with an ancient oyster bed and
> lots of birds. There is almost always a family of roseate spoonbills on
> the bank. It's really peaceful and lovely there.
> --
> Janet Wilder

Sounds like a delightful way to spend the day. I need to renew dad's
fishing license.

It's a good way to get away from it all imho.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"SteveB" <toquerville@zionvistas> wrote:

> > Harlingen, TX. The crabs were caught in a little estuary near the
> > Brownsville Chip Channel
>
> Good blue crabbing all along the Gulf Coast. Good eating, too. About as
> cheap a meal as you can get for meat that is downright expensive in the
> store.
>
> Steve

Not if you can find them live. Even now, they can often be had for 3 for
$1.00.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Janet Wilder wrote:
> George Shirley wrote:
>> Janet Wilder wrote:
>
>>> My friend with the boat is here but I haven't had time to go out with
>>> him. I also need to get my fishing license. The stores have been so
>>> crowded. I'll get it next week and see if I can go with my friend.
>>> Here's a photo of a catch last winter
>>>
>>> http://i39.tinypic.com/2e0irzl.jpg
>> Ahh! Best crabs in the world, Atlantic blue crab. DW is from Maryland,
>> raised on the shores of the Patuxent River about a mile from
>> Chesapeake Bay. We courted along Nat's Creek and the Patuxent while
>> poling her Dad's boat and catching crabs along the bank. We always
>> steam them in a pot above water with Old Bay in it and then she picks
>> them out, so fast I can't do it nearly as well and I was raised close
>> enough to the Gulf to spit in it.
>
> The blues in the photo were caught near the Brownsville ship channel out
> on the flats. There is a small estuary there and a county boat ramp.
> It's off TX 48.
>
> I steam our crabs the same way.
>>
>> She always rests her crab cakes at least overnight before finishing
>> them off and they're at least 98% crab meat too.
>>
>> When our kids were young, we spent a lot of days around Bridge City,
>> TX and the big bridge there crabbing. I had made my own nets, about
>> two feet across, with a heavy wire lip and a harness above leading to
>> a float. Used a long cane pole with a hook on the end to lift them and
>> baited them with beef bones, much better than chicken necks. Only
>> problem was keeping the gators away from the nets. Not unusual to
>> bring home a bushel of large crabs. Damn! I sure miss those days.
>
> My friend, a retired Coastie, makes his own traps from coated chicken
> wire. We bait them with chicken legs and drop 6 or so traps on the way
> out to where we anchor. Then we jig with chicken legs for a few hours.
> Catch a bunch (we always measure them for "legal" and throw back the
> mommas)then on the way back we pick up the traps.
Most of the crab traps around this part of Louisiana are baited with
fish parts, generally heads, if available. Used to visit my sister's
boathouse* on Bolivar Peninsula and she always had a couple of crab
traps set out so we could have a feed. *Actually a living place attached
to a house for the big boat, was very nice as you could step out the
back door and fish in a canal off of the Intracoastal Canal.
>
> The place where we anchor is really quite with an ancient oyster bed and
> lots of birds. There is almost always a family of roseate spoonbills on
> the bank. It's really peaceful and lovely there.

We get lots of roseate spoonbills around here too Janet. Watched a
flight of them earlier in the fall flying over about sunset. By the time
I found the camera they were gone. Beautiful sight. Cajuns used to eat
them on a regular basis until the Feds stopped it many years ago. My Dad
had an oyster lease in Galveston Bay when I was small. We used to go out
and rake the oysters for sale and home use and take a bottle of hot
sauce with us. Open a few dozen fresh oysters and put a little sauce on
them and chew them up. Those were some happy days on the water.

In article >,
Becca > wrote:

> Omelet wrote:
>
> >> Crab cakes are low in carbs, which is a real plus for dieters.
> >>
> >> Becca
> >
> > Not if you add bread! ;-)
>
> When I make crab cakes, I just use mayo and one egg. If I make deviled
> crab, I will use bread crumbs.
>
> Becca

Ah, got it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' wrote:
> I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice ‹ claw meat,
> I guess.
>
> I await your counsel

This is easy and delicious. If you don't have Old Bay use Tabasco sauce
and adjust it to your liking.


Maryland Crab Soup

1 pound crabmeat
3 cups low fat chicken broth
2 cups spicy V8 juice
16 ounces frozen mixed vegetables, (such as carrots, green beans,
corn, peas - not lima beans)
1 - 3 tablespoons Old Bay seasoning (Depending on how much spice you
like)
3 bay leaves

Bring broth and V8 juice to a boil in a large stockpot. Add vegetables,
Old Bay and bay leaves. Simmer at least 10 minutes or until vegetables
are tender. Add crabmeat and heat through. Remove bay leaves and serve.
Serves 6

George Shirley wrote:

> We get lots of roseate spoonbills around here too Janet. Watched a
> flight of them earlier in the fall flying over about sunset. By the time
> I found the camera they were gone. Beautiful sight. Cajuns used to eat
> them on a regular basis until the Feds stopped it many years ago.

I hate to ask: Do they taste like chicken? :-)


> My Dad had an oyster lease in Galveston Bay when I was small. We used to go out
> and rake the oysters for sale and home use and take a bottle of hot
> sauce with us. Open a few dozen fresh oysters and put a little sauce on
> them and chew them up. Those were some happy days on the water.

We get fresh oysters from the Laguna Madre. The beds are protected and
approved. I wouldn't take any from another source. We took the visiting
kids to Port Isabel Saturday and DH and I split a dozen as an appetizer.

Gulf oysters are different tasting than ocean oysters. Less briney but
sweeter. I just like a dab of horseradish and a minute dro of fresh
lemon juice on mine. I want to taste the yummy oysters.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Omelet wrote:
> In article >,
> "SteveB" <toquerville@zionvistas> wrote:
>
>>> Harlingen, TX. The crabs were caught in a little estuary near the
>>> Brownsville Chip Channel
>> Good blue crabbing all along the Gulf Coast. Good eating, too. About as
>> cheap a meal as you can get for meat that is downright expensive in the
>> store.
>>
>> Steve
>
> Not if you can find them live. Even now, they can often be had for 3 for
> $1.00.

It's more fun catching one's own.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> George Shirley wrote:
>
>> We get lots of roseate spoonbills around here too Janet. Watched a
>> flight of them earlier in the fall flying over about sunset. By the
>> time I found the camera they were gone. Beautiful sight. Cajuns used
>> to eat them on a regular basis until the Feds stopped it many years ago.
>
> I hate to ask: Do they taste like chicken? :-)
Old joke: Two federal game wardens catch a Cajun with a bag full of sea
gulls. First they tell him they are a federally protected bird and thus
illegal to have. Then they ask him what he's going to do with them. Make
gumbo he says. How do they taste says the game warden, Like a cross
between a golden eagle and a great horned owl he says.
>
>
>> My Dad had an oyster lease in Galveston Bay when I was small. We used
>> to go out and rake the oysters for sale and home use and take a bottle
>> of hot sauce with us. Open a few dozen fresh oysters and put a little
>> sauce on them and chew them up. Those were some happy days on the water.
>
> We get fresh oysters from the Laguna Madre. The beds are protected and
> approved. I wouldn't take any from another source. We took the visiting
> kids to Port Isabel Saturday and DH and I split a dozen as an appetizer.
>
> Gulf oysters are different tasting than ocean oysters. Less briney but
> sweeter. I just like a dab of horseradish and a minute dro of fresh
> lemon juice on mine. I want to taste the yummy oysters.
I no longer eat raw oysters around here as the restaurants want you to
sign a waiver of any responsibility from them if you get sick. When I
did eat them it was generally either with hot sauce or just lemon juice.
A dozen wouldn't even have been a small snack back in the day. Once, in
Maryland, my son, two brothers-in-law, and myself, ate twelve dozen raw
oysters at a sitting and then went on to a complete seafood dinner. Of
course that was when the son was about sixteen and he's now forty-five,
so it's been a while.
>

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > "SteveB" <toquerville@zionvistas> wrote:
> >
> >>> Harlingen, TX. The crabs were caught in a little estuary near the
> >>> Brownsville Chip Channel
> >> Good blue crabbing all along the Gulf Coast. Good eating, too. About as
> >> cheap a meal as you can get for meat that is downright expensive in the
> >> store.
> >>
> >> Steve
> >
> > Not if you can find them live. Even now, they can often be had for 3 for
> > $1.00.
>
> It's more fun catching one's own.

No arguments there! Especially on a camping trip.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Tue, 30 Dec 2008 19:22:06 -0600, George Shirley wrote:

> Janet Wilder wrote:
>> George Shirley wrote:
>>
>>> We get lots of roseate spoonbills around here too Janet. Watched a
>>> flight of them earlier in the fall flying over about sunset. By the
>>> time I found the camera they were gone. Beautiful sight. Cajuns used
>>> to eat them on a regular basis until the Feds stopped it many years ago.
>>
>> I hate to ask: Do they taste like chicken? :-)

> Old joke: Two federal game wardens catch a Cajun with a bag full of sea
> gulls. First they tell him they are a federally protected bird and thus
> illegal to have. Then they ask him what he's going to do with them. Make
> gumbo he says. How do they taste says the game warden, Like a cross
> between a golden eagle and a great horned owl he says.
>>
<snort>

your pal,
blake

On Tue, 30 Dec 2008 12:53:35 -0600, Janet Wilder wrote:

> blake murphy wrote:
>> On Mon, 29 Dec 2008 19:09:59 -0600, Janet Wilder wrote:
>>
>>> Wayne Boatwright wrote:
>>>> On Mon 29 Dec 2008 01:05:48p, Janet Wilder told us...
>>>>
>>>>> When I've caught the crabs myself, steamed them just the way I like them
>>>>> to be steamed and picked off the meat with my own little fingers, the
>>>>> crab cakes are delicious.
>>>>>
>>>>> Most commercially available ones have too much bread or other fillers in
>>>>> them. My crab cakes have crab, Old Bay, home made fresh mayo and an egg
>>>>> for binding. I gently dip them in panko then after they've been
>>>>> refrigerated for a couple of hours, saute them in lots of melted sweet
>>>>> butter. Crab cakes is one dish that doesn't do well being messed-about
>>>>> with. Ask any real Marylander.
>>>>>
>>>>> I think it's all in the where and how something is prepared. I've had
>>>>> some pretty awful lobster tails.
>>>>>
>>>> Janet, I think I'd really like your crab cakes!
>>>>
>>> My friend with the boat is here but I haven't had time to go out with
>>> him. I also need to get my fishing license. The stores have been so
>>> crowded. I'll get it next week and see if I can go with my friend.
>>> Here's a photo of a catch last winter
>>>
>>> http://i39.tinypic.com/2e0irzl.jpg
>>
>> sweet!
>>
>> whereat in maryland do you live, janet?
>>
>
> Harlingen, TX. The crabs were caught in a little estuary near the
> Brownsville Chip Channel

ah, i half-thought i remembered texas.

still, nice-looking blues. the only kind of crab worth ****ing with, in my
opinion.

your pal,
blake

On Tue, 30 Dec 2008 14:13:45 -0600, Omelet wrote:

> In article >,
> "SteveB" <toquerville@zionvistas> wrote:
>
>>> Harlingen, TX. The crabs were caught in a little estuary near the
>>> Brownsville Chip Channel
>>
>> Good blue crabbing all along the Gulf Coast. Good eating, too. About as
>> cheap a meal as you can get for meat that is downright expensive in the
>> store.
>>
>> Steve
>
> Not if you can find them live. Even now, they can often be had for 3 for
> $1.00.

they're not cheap anymore in maryland. the chesapeake harvests have been
pretty lousy for a number of years.

your pal,
blake

"blake murphy" > wrote
> they're not cheap anymore in maryland. the chesapeake harvests have been
> pretty lousy for a number of years.
>

Sadly, I am not even sure I would eat Chesapeake crabs, from what I have
read about the condition of the bay. That area is one of many chewed up and
spit out by 100+ years of heavy industry.