Paul M. Cook > wrote:

>"Steve Pope" > wrote in message

>> Melba's Jammin' > wrote:

>>>I've always been underwhelmed by crab cakes and have never
>>>understood what the shouting is about.

>> They satisfy the primal need experienced by some for
>> fried mayonnaise.

>I'm betting you just nevr had them prepared right. Thy are incredibly good
>when prepared properly with high quality and fresh ingrdients.

Yeah, I haven't. I've made homemade mayo for crab sandwiches,
but not crab cakes (yet). If I do crab cakes, I also include
diced pimento and some bay seasoninig. I like them with
cocktail sauce (using the aforementioned Fred's Horseradish).

>> Personally I like freshly cooked crabmeat cold: cocktail,
>> Louis, or sandwich.
>
>Crab stuffed sole served with a hollandaise sauce is my favorite.

Nod, nod....

Steve

"Melba's Jammin'" ha scritto nel messaggio

> I'd like to see the Louie thang if it's not an imposition to post.
> Grazie.
>
> --
> -Barb,

I am afraid our time zones have made this unworkable for you, but here's the
recipe. You will have to trust me, because it sounds weird, but everyone
loves it.

10-16 ounces crabmeat
1 cup soft bread crumbs (or cubes)
1 cup mayonnaise
4-6 hard-cooked eggs, chopped
1/2 cup onions chopped
1/4 cup sliced green olives
1/4 teaspoon Tabasco
1/2 cup buttered bread crumbs

Check the crabmeat for cartilege and remove. Mix with the next 7
ingredients and then pile into a shallow gratiniere and top with the
buttered breadcrumbs.
Bake at 350°F for 35 minutes until puffed and browned.
Can be made ahead up to cooking and refrigerated, Reheats and repuffs
really well.

My notes say that I first made it in May 1970, but not where or when I found
the recipe.

Melba's Jammin' > wrote in
:

> 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

If you're in the mood for a seafood salad type dish:

2 heads Belgian endive
6 oz. crab meat
1 tender inner celery stalk, finely diced (about 1/4 cup)
2 Tbsp. mayonnaise
1 tsp. freshly squeezed lemon juice
Salt
Chives

Trim the base off the endives and separate the heads into leaves; rinse
the leaves and pat them dry. In a small bowl, mix the crab meat, celery,
mayonnaise, and lemon juice. Season to taste with salt.

Spoon the crab mixture onto the bottom third of each endive leaf (about
a heaping teaspoon for each). Criss-cross two 1-inch pieces of chive
over the crab, then serve. Makes 24 portions (about 12 servings).

If you want something oriental and deep-fried:

Cha Gio:

2 cloves garlic, minced
2 carrots, small dice
6 green onions, thinly sliced
¼ head small cabbage, thinly sliced
4-5 Shiitake mushrooms, stems removed, diced
1 lb. shrimp, shelled and deveined
4 Tbsp. soy sauce
1 tsp. sesame oil
½ tsp. sugar
½ tsp. black pepper
½ lb. crab meat
1 egg, white and yolk separated
1 package 8" spring roll wrappers

Blanch cabbage and place in an ice bath. Drain and squeeze out excess
water. In a large bowl, mix together garlic, carrots, green onions and
cabbage.

Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce,
sesame oil, sugar, and black pepper and mix. Add crab meat and egg white
to mixture and combine evenly.

Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling
in center of wrapper, diagonally. Fold the two sides on the diagonal
over the filling. Fold the non-egg yolk corner over and tuck snugly
under filling and roll up.

Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or
until golden brown. Work in batches. Flip half way through. Remove and
place on paper towels to absorb excess oil. Eat wrapped in lettuce with
dipping sauce.

Makes 25-30 rolls, which serves 4-6

And whatever you do, enjoy!

Mark.

--
Verbing weirds language--Calvin

On Sun 28 Dec 2008 11:39:18p, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Sun 28 Dec 2008 10:51:48p, Steve Pope told us...
>>
>> > Melba's Jammin' > wrote:
>> >
>> >>I've always been underwhelmed by crab cakes and have never
>> >>understood what the shouting is about.
>> >
>> > They satisfy the primal need experienced by some for
>> > fried mayonnaise.
>> >
>> > Personally I like freshly cooked crabmeat cold: cocktail,
>> > Louis, or sandwich.
>> >
>> > Steve
>> >
>>
>> Oh, I love crab louis!
>
> Ok, I'd never had it so did some googling.
>
> From Cooks.com:
>
> CRAB LOUIS
>
> 1 whole med. head iceberg lettuce
> 2 (7 oz.) cans crab meat, chilled and drained
> 2 whole large tomatoes, cut into wedges
> 2 whole hard cooked eggs, cut into wedges
> Pinch paprika
> 1 whole lemon, cut in wedges
>
> LOUIS DRESSING:
>
> 1 c. mayonnaise
> 1/4 c. chili sauce
> 1/4 c. finely chopped green pepper
> 1/4 c. finely chopped green onion
> 1 tsp. lemon juice
> Pinch salt
>
> Prepare the first 6 ingredients in a large bowl. Make the Louis dressing
> together. Beat 1/4 cup whipping cream to soft peak and fold it into the
> Louis dressing. Cover and chill. Makes 4 servings.
>
> It does sound rather good!

Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
favorites are (cold) crab Louis and crab cocktail, and (hot) deviled crab.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 19hrs 47mins
************************************************** **********************
Radioactive cats have 18 half-lives.
************************************************** **********************

On Mon 29 Dec 2008 01:34:13a, Giusi told us...

> "Melba's Jammin'" ha scritto nel messaggio
>
>> I'd like to see the Louie thang if it's not an imposition to post.
>> Grazie.
>>
>> --
>> -Barb,
>
> I am afraid our time zones have made this unworkable for you, but here's
> the recipe. You will have to trust me, because it sounds weird, but
> everyone loves it.
>
> 10-16 ounces crabmeat
> 1 cup soft bread crumbs (or cubes)
> 1 cup mayonnaise
> 4-6 hard-cooked eggs, chopped
> 1/2 cup onions chopped
> 1/4 cup sliced green olives
> 1/4 teaspoon Tabasco
> 1/2 cup buttered bread crumbs
>
> Check the crabmeat for cartilege and remove. Mix with the next 7
> ingredients and then pile into a shallow gratiniere and top with the
> buttered breadcrumbs.
> Bake at 350°F for 35 minutes until puffed and browned.
> Can be made ahead up to cooking and refrigerated, Reheats and repuffs
> really well.
>
> My notes say that I first made it in May 1970, but not where or when I
> found the recipe.
>
>
>

Sounds like version of deviled crab to me.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 19hrs 34mins
************************************************** **********************
Useless Invention: Braille TV guide.
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled crab.

I don't do crab cakes. Too much bread/filling so you don't taste the
crab meat. It's why I'll never buy stuffed crab.

How do you devil crab? I've never done that.
--
Peace! Om

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

On Mon 29 Dec 2008 04:41:18a, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
>> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled
crab.
>
> I don't do crab cakes. Too much bread/filling so you don't taste the
> crab meat. It's why I'll never buy stuffed crab.
>
> How do you devil crab? I've never done that.

This is the recipe I've used for 40 years.

Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny mixture.
Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 19hrs 12mins
************************************************** **********************
'If you can read this, you're too close to my car.'
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> On Mon 29 Dec 2008 04:41:18a, Omelet told us...
>
> > In article 0>,
> > Wayne Boatwright > wrote:
> >
> >> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
> >> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled
> crab.
> >
> > I don't do crab cakes. Too much bread/filling so you don't taste the
> > crab meat. It's why I'll never buy stuffed crab.
> >
> > How do you devil crab? I've never done that.
>
> This is the recipe I've used for 40 years.
>
> Napa Valley Deviled Crab
>
> 2 cups crabmeat, flaked
> 2 hard cooked eggs, finely chopped
> 1 tablespoon grated onion
> 1 tablespoon finely chopped celery
> 1 tablespoon finely chopped green pepper
> 1 tablespoon finely chopped fresh parsley
> 2 teaspoons lemon juice
> 1/2 teaspoon Worcestershire sauce
> 1/2 teaspoon prepared mustard (Grey Poupon)
> 3 tablespoons dry sherry or dry vermouth
> 1/2 - 1 cup mayonnaise
> 1 cup buttered fresh bread crumbs, divided
>
> Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
> Use more or less mayonnaise to achieve a spoonable but not runny mixture.
> Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
> remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
> immediately.

Sounds tasty...

But is there a cold, uncooked recipe like you'd use for deviled eggs?

I know I can google. ;-)
--
Peace! Om

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

"Wayne Boatwright" ha scritto nel messaggio >
Giusi told us...
> Sounds like version of deviled crab to me.

Perhaps, but it isn't devilish at all. It really tastes very crabby, no
spiciness.

On Mon 29 Dec 2008 05:22:02a, Omelet told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Mon 29 Dec 2008 04:41:18a, Omelet told us...
>>
>> > In article 0>,
>> > Wayne Boatwright > wrote:
>> >
>> >> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
>> >> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled
>> crab.
>> >
>> > I don't do crab cakes. Too much bread/filling so you don't taste the
>> > crab meat. It's why I'll never buy stuffed crab.
>> >
>> > How do you devil crab? I've never done that.
>>
>> This is the recipe I've used for 40 years.
>>
>> Napa Valley Deviled Crab
>>
>> 2 cups crabmeat, flaked
>> 2 hard cooked eggs, finely chopped
>> 1 tablespoon grated onion
>> 1 tablespoon finely chopped celery
>> 1 tablespoon finely chopped green pepper
>> 1 tablespoon finely chopped fresh parsley
>> 2 teaspoons lemon juice
>> 1/2 teaspoon Worcestershire sauce
>> 1/2 teaspoon prepared mustard (Grey Poupon)
>> 3 tablespoons dry sherry or dry vermouth
>> 1/2 - 1 cup mayonnaise
>> 1 cup buttered fresh bread crumbs, divided
>>
>> Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
>> Use more or less mayonnaise to achieve a spoonable but not runny
mixture.
>> Divide among 4 ramekins, shells, or individual casserole dishes.
Sprinkle
>> remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
>> immediately.
>
Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny mixture.
Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.
> Sounds tasty...
>
> But is there a cold, uncooked recipe like you'd use for deviled eggs?
>
> I know I can google. ;-)

Im not aware of any, but surely some exist.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 14hrs 56mins
************************************************** **********************
A few thousand rads never hurt anybody.
************************************************** **********************

On Mon 29 Dec 2008 06:25:56a, Giusi told us...

> "Wayne Boatwright" ha scritto nel messaggio >
> Giusi told us...
>> Sounds like version of deviled crab to me.
>
> Perhaps, but it isn't devilish at all. It really tastes very crabby, no
> spiciness.
>
>
>

It sounds good. The deviled crab I make (posted in this thread) is also
not especially spicy.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 14hrs 55mins
************************************************** **********************
Dogs and cats living together, real wrath of God type stuff.
************************************************** **********************

Terry Pulliam Burd wrote:
> On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
>> 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
>
> These kick butt and freeze like a dream. You can also multiple it 'til
> the cows come home. Caveat: this is the original recipe, but you can
> cut the filling in half and come out about even. They're also dead
> easy, esp. if you cheat and buy prepared toast cups.

They make prepared toast cups? I need to get out more often.

Becca

Wayne Boatwright wrote:

> This is the recipe I've used for 40 years.
>
> Napa Valley Deviled Crab
>
> 2 cups crabmeat, flaked
> 2 hard cooked eggs, finely chopped
> 1 tablespoon grated onion
> 1 tablespoon finely chopped celery
> 1 tablespoon finely chopped green pepper
> 1 tablespoon finely chopped fresh parsley
> 2 teaspoons lemon juice
> 1/2 teaspoon Worcestershire sauce
> 1/2 teaspoon prepared mustard (Grey Poupon)
> 3 tablespoons dry sherry or dry vermouth
> 1/2 - 1 cup mayonnaise
> 1 cup buttered fresh bread crumbs, divided
>
> Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
> Use more or less mayonnaise to achieve a spoonable but not runny mixture.
> Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
> remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
> immediately.

Your recipe is similar to mine, but I do not have mine written down. I
have not used the boiled eggs, but I will give it a try. I will add
small shrimp to the recipe and use it to stuff flounder. This is a
great recipe, thanks for posting it.

Becca

In article >,
"Michael \"Dog3\"" > wrote:

> I can't possibly get through all the posts I'm behind on. Crabmeat being a
> favorite of mine, I had to read some of the posts. What did you finally do
> with it? In one post you indicated you were pretty pooped and didn't feel
> like fussing with it. My first thought was to put it either on some nice
> greens and make a salad or do a crabmeat cocktail type of thing. Guisi's
> Crab Louis (like) recipe sounded good to me too. I snipped and saved it.
>
> Michael

Are you doing ok Michael? I know you were closer to Allan and Christy
than I was so I imagine this has been very hard on you.

Sending you virtual hugs dear!
--
Peace! Om

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

In article >,
Becca > wrote:

> Terry Pulliam Burd wrote:
> > On Sun, 28 Dec 2008 12:26:36 -0600, Melba's Jammin'
> > > fired up random neurons and synapses to
> > opine:
> >
> >> 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 Ð claw meat,
> >> I guess.
> >>
> >> I await your counsel
> >
> > These kick butt and freeze like a dream. You can also multiple it 'til
> > the cows come home. Caveat: this is the original recipe, but you can
> > cut the filling in half and come out about even. They're also dead
> > easy, esp. if you cheat and buy prepared toast cups.
>
> They make prepared toast cups? I need to get out more often.
>
> Becca

I've never seen them either.
How does one make a toast cup?

One of the tortilla chip companies is now making a cup shaped tortilla
chip that has loads of creative potential. ;-)
--
Peace! Om

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

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> > Are you doing ok Michael? I know you were closer to Allan and Christy
> > than I was so I imagine this has been very hard on you.
> >
> > Sending you virtual hugs dear!
>
> Thanks for the sentiments OM. It's hard for all of us to lose a friend. I'm
> doing okay. Christy wouldn't want any of us getting all maudlin over it.
> Just pick it up and live life to the fullest of our abilities would be what
> she would want from us.
>
> Michael

Celebrate her life with food and cheer. :-) That's the ticket!

I AM worried about Allan tho'.
--
Peace! Om

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

On Mon 29 Dec 2008 09:53:56a, Becca told us...

> Wayne Boatwright wrote:
>
>> This is the recipe I've used for 40 years.
>>
>> Napa Valley Deviled Crab
>>
>> 2 cups crabmeat, flaked
>> 2 hard cooked eggs, finely chopped
>> 1 tablespoon grated onion
>> 1 tablespoon finely chopped celery
>> 1 tablespoon finely chopped green pepper
>> 1 tablespoon finely chopped fresh parsley
>> 2 teaspoons lemon juice
>> 1/2 teaspoon Worcestershire sauce
>> 1/2 teaspoon prepared mustard (Grey Poupon)
>> 3 tablespoons dry sherry or dry vermouth
>> 1/2 - 1 cup mayonnaise
>> 1 cup buttered fresh bread crumbs, divided
>>
>> Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
>> Use more or less mayonnaise to achieve a spoonable but not runny
mixture.
>> Divide among 4 ramekins, shells, or individual casserole dishes.
Sprinkle
>> remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
>> immediately.
>
AM
PM
> Your recipe is similar to mine, but I do not have mine written down. I
> have not used the boiled eggs, but I will give it a try. I will add
> small shrimp to the recipe and use it to stuff flounder. This is a
> great recipe, thanks for posting it.
>
> Becca
>

Becca, when I "chop" the boiled eggs, I use a pastry blender and work them
down to the size of small fresh breadcrumbs.

Adding shrimp is a great idea. I'd never have thought of that. I'll have
to give it a try.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 12hrs 49mins
************************************************** **********************
Kindly practice beautiful acts of senseless randomness!
************************************************** **********************

Omelet > wrote:

> Wayne Boatwright > wrote:

>> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
>> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled crab.

>How do you devil crab? I've never done that.

Yes I'm curious as well.

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > Wayne Boatwright > wrote:
>
> >> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
> >> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled crab.
>
> >How do you devil crab? I've never done that.
>
> Yes I'm curious as well.
>
> Steve

Ok, I just googled for some cold recipes. This link looked good:

<http://findarticles.com/p/articles/mi_qn4188/is_/ai_n17090856>
--
Peace! Om

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

On Mon 29 Dec 2008 12:14:32p, Steve Pope told us...

> Omelet > wrote:
>
>> Wayne Boatwright > wrote:
>
>>> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
>>> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled
>>> crab.
>
>>How do you devil crab? I've never done that.
>
> Yes I'm curious as well.
>
> Steve
>

I've used this recipe for 40 years...

Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny mixture.
Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny mixture.
Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 11hrs 42mins
************************************************** **********************
The Thanksgiving turkey, the baloney, and other deli meats belong
to the cat.
************************************************** **********************

On Mon 29 Dec 2008 12:16:44p, Omelet told us...

> In article >,
> (Steve Pope) wrote:
>
>> Omelet > wrote:
>>
>> > Wayne Boatwright > wrote:
>>
>> >> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why.
>> >> My favorites are (cold) crab Louis and crab cocktail, and (hot)
>> >> deviled crab.
>>
>> >How do you devil crab? I've never done that.
>>
>> Yes I'm curious as well.
>>
>> Steve
>
> Ok, I just googled for some cold recipes. This link looked good:
>
> <http://findarticles.com/p/articles/mi_qn4188/is_/ai_n17090856>

I'd probably like that one cold but not hot. Sounds good.

"Steve Pope" > wrote in message
...
> Omelet > wrote:
>
>> Wayne Boatwright > wrote:
>
>>> Like Barb, I'm somewhat underwhelmed with crab cakes. Dunno why. My
>>> favorites are (cold) crab Louis and crab cocktail, and (hot) deviled
>>> crab.
>
>>How do you devil crab? I've never done that.
>
> Yes I'm curious as well.
>
It's an insult to the crab. Don't do it. *shudder*

Omelet wrote:
> In article >,
> Becca > wrote:

>> They make prepared toast cups? I need to get out more often.
>
> I've never seen them either.
> How does one make a toast cup?
>
> One of the tortilla chip companies is now making a cup shaped tortilla
> chip that has loads of creative potential. ;-)

That should be popular. I can think of plenty of fillings for tortilla
cup/chips.

Becca

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 Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:
> On Mon 29 Dec 2008 09:53:56a, Becca told us...

>> Your recipe is similar to mine, but I do not have mine written down. I
>> have not used the boiled eggs, but I will give it a try. I will add
>> small shrimp to the recipe and use it to stuff flounder. This is a
>> great recipe, thanks for posting it.
>>
>> Becca
>>
>
> Becca, when I "chop" the boiled eggs, I use a pastry blender and work them
> down to the size of small fresh breadcrumbs.
>
> Adding shrimp is a great idea. I'd never have thought of that. I'll have
> to give it a try.

Thanks for telling me about the eggs, and using a pastry blender is a
good idea. I do that when I make egg salad.

Whether I add shrimp will sometimes depend on the price of crab and
shrimp. If shrimp are on sale, it makes a great addition to the recipe.

Becca

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

On Mon 29 Dec 2008 01:06:56p, Becca told us...

> Wayne Boatwright wrote:
>> On Mon 29 Dec 2008 09:53:56a, Becca told us...
>
>>> Your recipe is similar to mine, but I do not have mine written down. I
>>> have not used the boiled eggs, but I will give it a try. I will add
>>> small shrimp to the recipe and use it to stuff flounder. This is a
>>> great recipe, thanks for posting it.
>>>
>>> Becca
>>>
>>
>> Becca, when I "chop" the boiled eggs, I use a pastry blender and work
>> them down to the size of small fresh breadcrumbs.
>>
>> Adding shrimp is a great idea. I'd never have thought of that. I'll
>> have to give it a try.
>
> Thanks for telling me about the eggs, and using a pastry blender is a
> good idea. I do that when I make egg salad.
>
> Whether I add shrimp will sometimes depend on the price of crab and
> shrimp. If shrimp are on sale, it makes a great addition to the recipe.
>
>
> Becca
>
>
>

I'm looking forward to giving the shrimp a whirl in this dish. I have to
buy some any way to make cold boiled shrimp for New Year's Eve, so will
just buy extra.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 10hrs 41mins
************************************************** **********************
Cats must pull the phone cord out of the back of the modem.
************************************************** **********************

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

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.

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

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
>
> >> They make prepared toast cups? I need to get out more often.
> >
> > I've never seen them either.
> > How does one make a toast cup?
> >
> > One of the tortilla chip companies is now making a cup shaped tortilla
> > chip that has loads of creative potential. ;-)
>
> That should be popular. I can think of plenty of fillings for tortilla
> cup/chips.
>
> Becca

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!
--
Peace! Om

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

"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.

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!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 10hrs 32mins
************************************************** **********************
I took a baby shower.
************************************************** **********************

In article >,
Janet Wilder > wrote:

> When I've caught the crabs myself,

Be careful what you type... <snicker>
--
Peace! Om

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

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?
--
Peace! Om

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

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

Wayne Boatwright > wrote:

>I've used this recipe for 40 years...
>
>Napa Valley Deviled Crab
>
>2 cups crabmeat, flaked
>2 hard cooked eggs, finely chopped
>1 tablespoon grated onion
>1 tablespoon finely chopped celery
>1 tablespoon finely chopped green pepper
>1 tablespoon finely chopped fresh parsley
>2 teaspoons lemon juice
>1/2 teaspoon Worcestershire sauce
>1/2 teaspoon prepared mustard (Grey Poupon)
>Napa Valley Deviled Crab
>
>2 cups crabmeat, flaked
>2 hard cooked eggs, finely chopped
>1 tablespoon grated onion
>1 tablespoon finely chopped celery
>1 tablespoon finely chopped green pepper
>1 tablespoon finely chopped fresh parsley
>2 teaspoons lemon juice
>1/2 teaspoon Worcestershire sauce
>1/2 teaspoon prepared mustard (Grey Poupon)
>3 tablespoons dry sherry or dry vermouth
>1/2 - 1 cup mayonnaise
>1 cup buttered fresh bread crumbs, divided

Cool.

It looks like it could pass as a crab cake recipe, just
baked/crumbed instead of fried... perhaps though it would
fall apart as cakes.

Steve

"Steve Pope" > wrote
> It looks like it could pass as a crab cake recipe

NO.

On Mon 29 Dec 2008 02:24:25p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>I've used this recipe for 40 years...
>>
>>Napa Valley Deviled Crab
>>
>>2 cups crabmeat, flaked
>>2 hard cooked eggs, finely chopped
>>1 tablespoon grated onion
>>1 tablespoon finely chopped celery
>>1 tablespoon finely chopped green pepper
>>1 tablespoon finely chopped fresh parsley
>>2 teaspoons lemon juice
>>1/2 teaspoon Worcestershire sauce
>>1/2 teaspoon prepared mustard (Grey Poupon)
>>Napa Valley Deviled Crab
>>
>>2 cups crabmeat, flaked
>>2 hard cooked eggs, finely chopped
>>1 tablespoon grated onion
>>1 tablespoon finely chopped celery
>>1 tablespoon finely chopped green pepper
>>1 tablespoon finely chopped fresh parsley
>>2 teaspoons lemon juice
>>1/2 teaspoon Worcestershire sauce
>>1/2 teaspoon prepared mustard (Grey Poupon)
>>3 tablespoons dry sherry or dry vermouth
>>1/2 - 1 cup mayonnaise
>>1 cup buttered fresh bread crumbs, divided
>
> Cool.
>
> It looks like it could pass as a crab cake recipe, just
> baked/crumbed instead of fried... perhaps though it would
> fall apart as cakes.
>
> Steve
>

I think if the mayo was kept to a minimum and a raw egg was added it might
just work, Steve.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 9hrs 20mins
************************************************** **********************
DOS Tip #63: add BUGS=OFF to CONFIG.SYS
************************************************** **********************

"Bob Terwilliger" > wrote in message
...
> Barb wrote:
>
>> I suppose but I've always been underwhelmed by crab cakes and have never
>> understood what the shouting is about.
>
> The thing which makes most crab cakes so underwhelming is the use of
> shredded crab meat and too much filler. If you have jumbo lump crab meat
> (or
> unbroken claw meat) you can make some world-class crabcakes which will
> live
> in your memory for years and years. Cook's Illustrated has a fantastic
> recipe for crab cakes; I can dig it out and post it if you think you might
> be interested.

Ditto, ditto, ditto! Anyone who is underwhelmed by crab cakes has not had
ones properly made. I've had lovely ones here in California (more
specifically in Napa), but the hands down, make you smack your momma upside
the head, were the ones I had in Baltimore.

TammyM, drooling at the memory

"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

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