What's the difference between crab cakes and crab burgers, I
have no idea.

This recipe caught Ron's eye in the most recent Bon Appetit, and
I'm glad it did. Such a delicious dinner. This is the link to the
recipe if anyone is interested. Open Face Crab Burgers with
Red Pepper Dressing:

http://www.epicurious.com/recipes/fo...ressing-352591

or

http://tinyurl.com/d9v6yp

Here's a picture of my dinner. Served with the previously mentioned
cole slaw from Sunday.

http://i43.tinypic.com/wjcmx2.jpg

We didn't have any hot chili sauce, so he used regular chili sauce with
a few dashed of Tabasco, what can I say. These turned out delicious
and with a wonderful crispy yet tender texture.

nancy

On Wed, 15 Apr 2009 17:47:23 -0400, "Nancy Young"
> wrote:

>Open Face Crab Burgers with
>Red Pepper Dressing:

WOW!!! that is a keeper too.

Christine Dabney wrote:
> On Wed, 15 Apr 2009 17:47:23 -0400, "Nancy Young"
> > wrote:

>> Here's a picture of my dinner. Served with the previously mentioned
>> cole slaw from Sunday.
>>
>> http://i43.tinypic.com/wjcmx2.jpg
>
> Beautiful, Nancy!!!

They were fried in a cast iron pan, I think that helped the
crunchiness. If that's a word.

> You are making me hungry!!

And I ate every bite you see on that plate! (laugh)

nancy

Nancy Young said...

> What's the difference between crab cakes and crab burgers, I
> have no idea.
>
> This recipe caught Ron's eye in the most recent Bon Appetit, and
> I'm glad it did. Such a delicious dinner. This is the link to the
> recipe if anyone is interested. Open Face Crab Burgers with
> Red Pepper Dressing:
>
> http://www.epicurious.com/recipes/fo...-Burgers-with-
> Red-Pepper-Dressing-352591
>
> or
>
> http://tinyurl.com/d9v6yp
>
> Here's a picture of my dinner. Served with the previously mentioned
> cole slaw from Sunday.
>
> http://i43.tinypic.com/wjcmx2.jpg
>
> We didn't have any hot chili sauce, so he used regular chili sauce with
> a few dashed of Tabasco, what can I say. These turned out delicious
> and with a wonderful crispy yet tender texture.
>
> nancy


nancy,

Sticking my neck out...

I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
adding chili sauce would turn the prized crab meat into nothing more than
"filler" for consistency's sake.

And I'd question using crusty ciabatta rolls to further disrupt the crab
meat's delicate nature. I imagine it oozing out the roll.

Imho,

Andy
--
Eat first, talk later.

On Apr 15, 3:10*pm, Andy > wrote:
> Sticking my neck out...
>
> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
> adding chili sauce would turn the prized crab meat into nothing more than
> "filler" for consistency's sake.
>
> And I'd question using crusty ciabatta rolls to further disrupt the crab
> meat's delicate nature. I imagine it oozing out the roll.
>
Oh, I dunno. I love picking fresh crab and eating it with nothing
more than lemon wedges and melted butter, but this recipe sounds
really good to me. Trader Joe's is selling a new (to me) kind of
canned crab they say is fresher-tasting than previous kinds. Think
I'll use this recipe as a test of it. The ciabatta is used as an open-
faced platform, shouldn't be a disruption or distraction at all. Suum
cuique, as the sign over Jake Wirth's bar says, to each his own. -
aem

said...

> On Apr 15, 3:10*pm, Andy > wrote:
>> Sticking my neck out...
>>
>> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
>> adding chili sauce would turn the prized crab meat into nothing more
than
>> "filler" for consistency's sake.
>>
>> And I'd question using crusty ciabatta rolls to further disrupt the crab
>> meat's delicate nature. I imagine it oozing out the roll.
>>
> Oh, I dunno. I love picking fresh crab and eating it with nothing
> more than lemon wedges and melted butter, but this recipe sounds
> really good to me. Trader Joe's is selling a new (to me) kind of
> canned crab they say is fresher-tasting than previous kinds. Think
> I'll use this recipe as a test of it. The ciabatta is used as an open-
> faced platform, shouldn't be a disruption or distraction at all. Suum
> cuique, as the sign over Jake Wirth's bar says, to each his own. -
> aem


aem,

I certainly skipped over the "Open Face" in the recipe title, didn't I?

Oops.

Everything else about the dish obviously sounds delicious, except the chili
sauce [tapping fingers, staring off into space, wondering]

Best,

Andy
--
Eat first, talk later.

"Nancy Young" > wrote in message
...
> What's the difference between crab cakes and crab burgers, I
> have no idea.
>
> This recipe caught Ron's eye in the most recent Bon Appetit, and
> I'm glad it did. Such a delicious dinner. This is the link to the
> recipe if anyone is interested. Open Face Crab Burgers with
> Red Pepper Dressing:
>
> http://www.epicurious.com/recipes/fo...ressing-352591
>
> or
>
> http://tinyurl.com/d9v6yp
>
> Here's a picture of my dinner. Served with the previously mentioned
> cole slaw from Sunday.
>
> http://i43.tinypic.com/wjcmx2.jpg
>
>
Oh man does that look good, I can smell them, ambrosia!

On Wed, 15 Apr 2009 17:47:23 -0400, "Nancy Young"
> wrote:

>What's the difference between crab cakes and crab burgers, I
>have no idea.

snippage
>
>Here's a picture of my dinner. Served with the previously mentioned
>cole slaw from Sunday.
>
>http://i43.tinypic.com/wjcmx2.jpg
>
>We didn't have any hot chili sauce, so he used regular chili sauce with
>a few dashed of Tabasco, what can I say. These turned out delicious
>and with a wonderful crispy yet tender texture.
>
>nancy

Oh my, does that look delicious. Great photo also.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/15

Wow! that looks good. I luuuv crab.

Dena

In article >,
"Nancy Young" > wrote:

> What's the difference between crab cakes and crab burgers, I
> have no idea.
>
> This recipe caught Ron's eye in the most recent Bon Appetit, and
> I'm glad it did. Such a delicious dinner. This is the link to the
> recipe if anyone is interested. Open Face Crab Burgers with
> Red Pepper Dressing:
>
> http://www.epicurious.com/recipes/fo...ers-with-Red-P
> epper-Dressing-352591
>
> or
>
> http://tinyurl.com/d9v6yp
>
> Here's a picture of my dinner. Served with the previously mentioned
> cole slaw from Sunday.
>
> http://i43.tinypic.com/wjcmx2.jpg
>
> We didn't have any hot chili sauce, so he used regular chili sauce with
> a few dashed of Tabasco, what can I say. These turned out delicious
> and with a wonderful crispy yet tender texture.
>
> nancy

Looks yummy to me. :-) Thanks for sharing!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, Andy > wrote:

> Nancy Young said...
>
> > What's the difference between crab cakes and crab burgers, I
> > have no idea.
> >
> > This recipe caught Ron's eye in the most recent Bon Appetit, and
> > I'm glad it did. Such a delicious dinner. This is the link to the
> > recipe if anyone is interested. Open Face Crab Burgers with
> > Red Pepper Dressing:
> >
> > http://www.epicurious.com/recipes/fo...-Burgers-with-
> > Red-Pepper-Dressing-352591
> >
> > or
> >
> > http://tinyurl.com/d9v6yp
> >
> > Here's a picture of my dinner. Served with the previously mentioned
> > cole slaw from Sunday.
> >
> > http://i43.tinypic.com/wjcmx2.jpg
> >
> > We didn't have any hot chili sauce, so he used regular chili sauce with
> > a few dashed of Tabasco, what can I say. These turned out delicious
> > and with a wonderful crispy yet tender texture.
> >
> > nancy
>
>
> nancy,
>
> Sticking my neck out...
>
> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
> adding chili sauce would turn the prized crab meat into nothing more than
> "filler" for consistency's sake.
>
> And I'd question using crusty ciabatta rolls to further disrupt the crab
> meat's delicate nature. I imagine it oozing out the roll.
>
> Imho,
>
> Andy

One of my favorite ways to eat crab meat is dipped in melted butter and
placed on fresh sourdough italian bread that is nice and crusty. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> In article >, Andy > wrote:
>
>> Nancy Young said...
>>
>> > What's the difference between crab cakes and crab burgers, I
>> > have no idea.
>> >
>> > This recipe caught Ron's eye in the most recent Bon Appetit, and
>> > I'm glad it did. Such a delicious dinner. This is the link to the
>> > recipe if anyone is interested. Open Face Crab Burgers with
>> > Red Pepper Dressing:
>> >
>> > http://www.epicurious.com/recipes/fo...rab-Burgers-wi
>> > th- Red-Pepper-Dressing-352591
>> >
>> > or
>> >
>> > http://tinyurl.com/d9v6yp
>> >
>> > Here's a picture of my dinner. Served with the previously mentioned
>> > cole slaw from Sunday.
>> >
>> > http://i43.tinypic.com/wjcmx2.jpg
>> >
>> > We didn't have any hot chili sauce, so he used regular chili sauce
>> > with a few dashed of Tabasco, what can I say. These turned out
>> > delicious and with a wonderful crispy yet tender texture.
>> >
>> > nancy
>>
>>
>> nancy,
>>
>> Sticking my neck out...
>>
>> I'd leave out the chili sauce altogether. Crab is so delicate in
>> flavor, adding chili sauce would turn the prized crab meat into nothing
>> more than "filler" for consistency's sake.
>>
>> And I'd question using crusty ciabatta rolls to further disrupt the
>> crab meat's delicate nature. I imagine it oozing out the roll.
>>
>> Imho,
>>
>> Andy
>
> One of my favorite ways to eat crab meat is dipped in melted butter and
> placed on fresh sourdough italian bread that is nice and crusty. ;-d


Dipped in clarified butter! Then placed...

Andy
--
Eat first, talk later.

wrote:
> On Apr 15, 3:10 pm, Andy > wrote:
>> Sticking my neck out...

What!? You, Andy?? Heh.

>> I'd leave out the chili sauce altogether. Crab is so delicate in
>> flavor, adding chili sauce would turn the prized crab meat into
>> nothing more than "filler" for consistency's sake.

It was nice, but I can see why not everyone would like it.

> Oh, I dunno. I love picking fresh crab and eating it with nothing
> more than lemon wedges and melted butter, but this recipe sounds
> really good to me. Trader Joe's is selling a new (to me) kind of
> canned crab they say is fresher-tasting than previous kinds. Think
> I'll use this recipe as a test of it. The ciabatta is used as an
> open- faced platform, shouldn't be a disruption or distraction at
> all.

Exactly, and it made a nice a nice toast to have with the crab.
I think the recipe is a keeper.

nancy

Michael "Dog3" wrote:
> "Nancy Young" >

>> This recipe caught Ron's eye in the most recent Bon Appetit, and
>> I'm glad it did. Such a delicious dinner. This is the link to the
>> recipe if anyone is interested. Open Face Crab Burgers with
>> Red Pepper Dressing:
>>
>> http://www.epicurious.com/recipes/fo...ab-Burgers-wit
>> h-Red-Pepper-Dressing-352591
>>
>> or
>>
>> http://tinyurl.com/d9v6yp

>> We didn't have any hot chili sauce, so he used regular chili sauce
>> with a few dashed of Tabasco, what can I say. These turned out
>> delicious and with a wonderful crispy yet tender texture.
>
> This looks really delicious Nancy. Did you use the "organic"
> ingredients that were suggested?

You know, maybe I should have but I just am not one for
buying organic mayonnaise, you know? I mean, if that's what
I normally had, great, but to buy organic just because a recipe
calls for it, nah. If I was going to do anything special, I'd make
my own mayonnaise.

nancy

Andy wrote:

> Sticking my neck out...
>
> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
> adding chili sauce would turn the prized crab meat into nothing more than
> "filler" for consistency's sake.

One of the most famous dishes from Singapore is Singapore Chili Crab, which
is crab stir-fried in a spicy sauce. I'd keep the recipe just as it is,
though if I made it regularly I might change it up from time to time just
for variety's sake. (For example, I might take the ketchup and sriracha out
of the burgers and replace them with minced celery, then serve with an
Old-Bay-spiked cocktail sauce instead of the spicy red-pepper sauce.)

Bob

Bob Terwilliger said...

> Andy wrote:
>
>> Sticking my neck out...
>>
>> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
>> adding chili sauce would turn the prized crab meat into nothing more
than
>> "filler" for consistency's sake.
>
> One of the most famous dishes from Singapore is Singapore Chili Crab,
which
> is crab stir-fried in a spicy sauce. I'd keep the recipe just as it is,
> though if I made it regularly I might change it up from time to time just
> for variety's sake. (For example, I might take the ketchup and sriracha
out
> of the burgers and replace them with minced celery, then serve with an
> Old-Bay-spiked cocktail sauce instead of the spicy red-pepper sauce.)
>
> Bob


Bob,

Good ideas.

I'm more in favor of dipping sauces on the side. I'd enjoy that kind of
experimentation.

Best,

Andy
--
Eat first, talk later.

"Nancy Young" > wrote in message
...
> What's the difference between crab cakes and crab burgers, I
> have no idea.
>
> This recipe caught Ron's eye in the most recent Bon Appetit, and
> I'm glad it did. Such a delicious dinner. This is the link to the
> recipe if anyone is interested. Open Face Crab Burgers with
> Red Pepper Dressing:
>
> http://tinyurl.com/d9v6yp
>
> Here's a picture of my dinner. Served with the previously mentioned
> cole slaw from Sunday.
>
> http://i43.tinypic.com/wjcmx2.jpg
>
> We didn't have any hot chili sauce, so he used regular chili sauce with
> a few dashed of Tabasco, what can I say. These turned out delicious
> and with a wonderful crispy yet tender texture.
>
> nancy

They look fantastic. Thanks for sharing this!

Jill

In article >, Andy > wrote:

> > One of my favorite ways to eat crab meat is dipped in melted butter and
> > placed on fresh sourdough italian bread that is nice and crusty. ;-d
>
>
> Dipped in clarified butter! Then placed...
>
> Andy
> --
> Eat first, talk later.

NO clarified butter! Can't stand the stuff. No flavor!
I prefer just plain melted WHOLE butter.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> In article >, Andy > wrote:
>
>> > One of my favorite ways to eat crab meat is dipped in melted butter
and
>> > placed on fresh sourdough italian bread that is nice and crusty. ;-d
>>
>>
>> Dipped in clarified butter! Then placed...
>>
>> Andy
>> --
>> Eat first, talk later.
>
> NO clarified butter! Can't stand the stuff. No flavor!
> I prefer just plain melted WHOLE butter.


Queen Om,

Tough!!!

Andy
--
Eat first, talk later.

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> > One of my favorite ways to eat crab meat is dipped in melted butter
> and
> >> > placed on fresh sourdough italian bread that is nice and crusty. ;-d
> >>
> >>
> >> Dipped in clarified butter! Then placed...
> >>
> >> Andy
> >> --
> >> Eat first, talk later.
> >
> > NO clarified butter! Can't stand the stuff. No flavor!
> > I prefer just plain melted WHOLE butter.
>
>
> Queen Om,
>
> Tough!!!
>
> Andy

<smooch>

No bread at the moment, so it matters not.

When I eat crab right now, it's by itself with a bit of melted butter
mixed with fresh lemon juice.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> In article >, Andy > wrote:
>
>> Omelet said...
>>
>> > In article >, Andy > wrote:
>> >
>> >> > One of my favorite ways to eat crab meat is dipped in melted butter
>> and
>> >> > placed on fresh sourdough italian bread that is nice and crusty. ;-
d
>> >>
>> >>
>> >> Dipped in clarified butter! Then placed...
>> >>
>> >> Andy
>> >> --
>> >> Eat first, talk later.
>> >
>> > NO clarified butter! Can't stand the stuff. No flavor!
>> > I prefer just plain melted WHOLE butter.
>>
>>
>> Queen Om,
>>
>> Tough!!!
>>
>> Andy
>
> <smooch>
>
> No bread at the moment, so it matters not.
>
> When I eat crab right now, it's by itself with a bit of melted butter
> mixed with fresh lemon juice.


Om,

While not as "rich" (?) as crab, I'm definitely A-OK with shrimp!

Shrimp cocktail has been a magic dish I would eat at all times of day, from
birth, if allowed, dammit!!!

For Christmas, I want a shrimp farm! AND a crab farm if they're especially
invasive.

Thanks folks! I'll be here all week!!!

Hello...??

Lights???

And to think, this used to be fun!

Andy
--
Eat first, talk later.

On Apr 16, 12:18*pm, Omelet > wrote:
> In article >, Andy > wrote:
> > > One of my favorite ways to eat crab meat is dipped in melted butter and
> > > placed on fresh sourdough italian bread that is nice and crusty. ;-d
>
> > Dipped in clarified butter! Then placed...
>
> > Andy
> > --
> > Eat first, talk later.
>
> NO clarified butter! Can't stand the stuff. No flavor!
> I prefer just plain melted WHOLE butter.
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Om's right. plain melted butter - sweet cream salted. No bread, no
lemon, no nothing!
Lynn
Preferably King - Snow's too salty, have never eaten Dungeness or
Stone Claws

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Apr 16, 12:18*pm, Omelet > wrote:
> > In article >, Andy > wrote:
> > > > One of my favorite ways to eat crab meat is dipped in melted butter and
> > > > placed on fresh sourdough italian bread that is nice and crusty. ;-d
> >
> > > Dipped in clarified butter! Then placed...
> >
> > > Andy
> > > --
> > > Eat first, talk later.
> >
> > NO clarified butter! Can't stand the stuff. No flavor!
> > I prefer just plain melted WHOLE butter.
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> Om's right. plain melted butter - sweet cream salted. No bread, no
> lemon, no nothing!

;-)

> Lynn
> Preferably King - Snow's too salty, have never eaten Dungeness or
> Stone Claws

I concur. King is the king of crab indeed! But I really think you'd
enjoy dungeness. It's my second favorite. ;-d

Blue crab is excellent in flavor, but I don't buy them anymore simply
because they are so small. Too much work for the meat.

I can get frozen crab meat from the asian market and have used it in
crab rangoon.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Nancy Young wrote:

> What's the difference between crab cakes and crab burgers, I
> have no idea.
>
> This recipe caught Ron's eye in the most recent Bon Appetit, and
> I'm glad it did. Such a delicious dinner. This is the link to the
> recipe if anyone is interested. Open Face Crab Burgers with
> Red Pepper Dressing:
>
>
http://www.epicurious.com/recipes/fo...ressing-352591
>
> or
>
> http://tinyurl.com/d9v6yp
>
> Here's a picture of my dinner. Served with the previously mentioned
> cole slaw from Sunday.
>
> http://i43.tinypic.com/wjcmx2.jpg
>
> We didn't have any hot chili sauce, so he used regular chili sauce with
> a few dashed of Tabasco, what can I say. These turned out delicious
> and with a wonderful crispy yet tender texture.


Wow, just lovely!

Will you be serving this to us "al fresco" around your pool when you have us
over this summer...???

;-)

I am a coleslaw maven and that coleslaw looks really good...


--
Best
Greg

Gregory Morrow wrote:
> Nancy Young wrote:

>> Here's a picture of my dinner. Served with the previously mentioned
>> cole slaw from Sunday.
>>
>> http://i43.tinypic.com/wjcmx2.jpg
>>
>> We didn't have any hot chili sauce, so he used regular chili sauce
>> with a few dashed of Tabasco, what can I say. These turned out
>> delicious and with a wonderful crispy yet tender texture.
>
>
> Wow, just lovely!

Thank you!

> Will you be serving this to us "al fresco" around your pool when you
> have us over this summer...???

(laugh) Sure!

> ;-)
>
> I am a coleslaw maven and that coleslaw looks really good...

It's the slaw recipe from Tyler Florence's pulled pork barbecue
sandwiches. I did not have the scallions or the red chili pepper
the recipe called for. It's still a nice recipe.

nancy