Crab cake recipe?

Jill

jmcquown wrote:
>
> Crab cake recipe?

My favorite -
Chesapeake Bay Crab Cakes
-------------------------

- 1 pound fresh blue-crab meat
- 9 crushed saltine crackers
- 1 TBS mustard
- 1 TBS mayonnaise
- 1 egg
- 3/4 tsp. red pepper (or not) (I've never added this)
- 3 TBS chopped fresh parsley
- salt and pepper to taste

Mix all ingredients together, shape into small patties and fry in hot
butter until golden brown on both sides!
(or fry in a neutral tasting oil)

Serve with a good coleslaw and whatever else sounds good to you.

LOL! I'm sure there will be no good cole slaw for Jill.
Also Jill, this assumes you cooked fresh crab along with Old Bay.
If you are using frozen, I'd put just a pinch of Old Bay in it too.
If you are using canned crab, don't bother...use albacore tuna
instead and save your money.

Purists insist on no filler but don't worry about the 9 saltines.
Added to 1 pound of crab meat, those disappear into the mix.
The little bit of cracker and the egg bind up the crabcake well.
Without those, your crab cakes will fall apart.
This is good eats.
-----------------------------------------------------------------

also: Here's two that I've never tried but sound good.


----------------------------------------------------------------
From Chef Todd Jurich of "Bistro!" in Norfolk, VA; reprinted from
"Virginia Waterfront Cuisine" (Bicast Publishing, 1995)
================================================== ====================

CHESAPEAKE BAY BLUE CRAB CAKES


- 1/3 cup fresh-made mayonnaise
- 1 1/2 tablespoons dijon mustard
- 2 to 3 extra large eggs
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Old Bay or other seafood seasoning
- 1/2 cup fresh soft bread crumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, finely chopped
- 1 teaspoon zest of fresh lemon
- 1 pinch of cayenne pepper
- 2 teaspoons prepared horseradish
- Salt and black pepper, to taste

- 2 pounds fresh Chesapeake all-lump blue crab, picked
- Flour
- Clarified butter or peanut oil for saute

* Combine all ingredients except crabmeat, flour and butter or oil.
Taste and adjust seasonings.

* Gently fold in crabmeat. Portion into 3 1/2 ounce cakes.

* Lightly flour crabcakes and saute in clarified butter or peanut oil.
Serve immediately.

---------------------
---------------------

And one more that I've never tried but saved-

Mr's Kitching's crab cakes
It's close to the first recipe.

1 lb crabmeat, backfin
3 Tbs self-rising flour or pancake mix
(can use all purpose flour with 1/4 tsp
baking powder)
4 shakes Worcestershire sauce, appx 1/8
tsp
1 egg
1 Tb parsley flakes
1 Tb prepared mustard
2 generous Tbs mayo
oil for frying (about 3/4 cup)

Place crab in a bowl and sort thru for shell pieces. Avoid breaking the
lumps. Add the rest of the ingredients, except the oil, and blend
together gently with a 2 pronged fork (her words, not mine).

Pour about 1 inch of oil into a skillet. Heat over med-high heat. When a
drop of water splatters when in contact with the oil it is hot enough to
fry crab cakes.

Form crabcakes (an ice-cream scoop's worth is fine) and fry until golden
brown, about 3 minutes. Turn and fry on other side till brown. Remove
and drain on paper towels. Repeat until all crabmeat is used. Makes
about 8 to 10 crabcakes.

Notice--- NO bread or crumbs.
---------------------------------

On 11/14/2016 11:46 AM, Gary wrote:
> jmcquown wrote:
>>
>> Crab cake recipe?
>
> My favorite -
> Chesapeake Bay Crab Cakes
> -------------------------
>
> - 1 pound fresh blue-crab meat
> - 9 crushed saltine crackers
> - 1 TBS mustard
> - 1 TBS mayonnaise
> - 1 egg
> - 3/4 tsp. red pepper (or not) (I've never added this)
> - 3 TBS chopped fresh parsley
> - salt and pepper to taste
>
> Mix all ingredients together, shape into small patties and fry in hot
> butter until golden brown on both sides!
> (or fry in a neutral tasting oil)
>
> Serve with a good coleslaw and whatever else sounds good to you.
>
> LOL! I'm sure there will be no good cole slaw for Jill.
> Also Jill, this assumes you cooked fresh crab along with Old Bay.


No, sorry. It's not fresh crab season. You should know that.

> If you are using frozen, I'd put just a pinch of Old Bay in it too.
> If you are using canned crab, don't bother...use albacore tuna


I hate tuna.

> Purists insist on no filler but don't worry about the 9 saltines.

I'd rather use some seasoned flour than saltines. But hey, I did ask.

> Added to 1 pound of crab meat, those disappear into the mix.
> The little bit of cracker and the egg bind up the crabcake well.
> Without those, your crab cakes will fall apart.
> This is good eats.
> -----------------------------------------------------------------
>
> also: Here's two that I've never tried but sound good.
>
>
> ----------------------------------------------------------------
> From Chef Todd Jurich of "Bistro!" in Norfolk, VA; reprinted from
> "Virginia Waterfront Cuisine" (Bicast Publishing, 1995)
> ================================================== ====================
>
> CHESAPEAKE BAY BLUE CRAB CAKES
>
>
> - 1/3 cup fresh-made mayonnaise
> - 1 1/2 tablespoons dijon mustard
> - 2 to 3 extra large eggs
> - 2 tablespoons lemon juice, freshly squeezed
> - 1 teaspoon Old Bay or other seafood seasoning
> - 1/2 cup fresh soft bread crumbs
> - 2 tablespoons fresh parsley, chopped
> - 2 tablespoons green onion, finely chopped
> - 1 teaspoon zest of fresh lemon
> - 1 pinch of cayenne pepper
> - 2 teaspoons prepared horseradish
> - Salt and black pepper, to taste
>
> - 2 pounds fresh Chesapeake all-lump blue crab, picked
> - Flour
> - Clarified butter or peanut oil for saute
>
> * Combine all ingredients except crabmeat, flour and butter or oil.
> Taste and adjust seasonings.
>
> * Gently fold in crabmeat. Portion into 3 1/2 ounce cakes.
>
> * Lightly flour crabcakes and saute in clarified butter or peanut oil.
> Serve immediately.
>
> ---------------------
> ---------------------
>
> And one more that I've never tried but saved-
>
> Mr's Kitching's crab cakes
> It's close to the first recipe.
>
> 1 lb crabmeat, backfin
> 3 Tbs self-rising flour or pancake mix
> (can use all purpose flour with 1/4 tsp
> baking powder)
> 4 shakes Worcestershire sauce, appx 1/8
> tsp
> 1 egg
> 1 Tb parsley flakes
> 1 Tb prepared mustard
> 2 generous Tbs mayo
> oil for frying (about 3/4 cup)
>
> Place crab in a bowl and sort thru for shell pieces. Avoid breaking the
> lumps. Add the rest of the ingredients, except the oil, and blend
> together gently with a 2 pronged fork (her words, not mine).
>
> Pour about 1 inch of oil into a skillet. Heat over med-high heat. When a
> drop of water splatters when in contact with the oil it is hot enough to
> fry crab cakes.
>
> Form crabcakes (an ice-cream scoop's worth is fine) and fry until golden
> brown, about 3 minutes. Turn and fry on other side till brown. Remove
> and drain on paper towels. Repeat until all crabmeat is used. Makes
> about 8 to 10 crabcakes.
>
> Notice--- NO bread or crumbs.
> ---------------------------------
>
Thank you.

Jill

jmcquown wrote:
>
> Gary wrote:
> > Also Jill, this assumes you cooked fresh crab along with Old Bay.
>
> No, sorry. It's not fresh crab season. You should know that.

Up until a few years ago, live crabs were available here year round.
I see that's changed here but didn't know about SC rules.


http://www.chesapeakebay.net/blog/po...dredge_fishery

On Mon, 14 Nov 2016 11:46:17 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > Crab cake recipe?
>
> My favorite -
> Chesapeake Bay Crab Cakes
> -------------------------
>
> - 1 pound fresh blue-crab meat
> - 9 crushed saltine crackers
> - 1 TBS mustard
> - 1 TBS mayonnaise
> - 1 egg
> - 3/4 tsp. red pepper (or not) (I've never added this)
> - 3 TBS chopped fresh parsley
> - salt and pepper to taste
>
> Mix all ingredients together, shape into small patties and fry in hot
> butter until golden brown on both sides!
> (or fry in a neutral tasting oil)
>
> Serve with a good coleslaw and whatever else sounds good to you.
>
> LOL! I'm sure there will be no good cole slaw for Jill.
> Also Jill, this assumes you cooked fresh crab along with Old Bay.
> If you are using frozen, I'd put just a pinch of Old Bay in it too.
> If you are using canned crab, don't bother...use albacore tuna
> instead and save your money.
>
> Purists insist on no filler but don't worry about the 9 saltines.
> Added to 1 pound of crab meat, those disappear into the mix.
> The little bit of cracker and the egg bind up the crabcake well.
> Without those, your crab cakes will fall apart.
> This is good eats.
> -----------------------------------------------------------------
>

That's one even I'd try if my husband could still eat crab.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/14/2016 9:01 PM, sf wrote:
> On Mon, 14 Nov 2016 11:46:17 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> Crab cake recipe?
>>
>> My favorite -
>> Chesapeake Bay Crab Cakes
>> -------------------------
>>
>> - 1 pound fresh blue-crab meat
>> - 9 crushed saltine crackers
>> - 1 TBS mustard
>> - 1 TBS mayonnaise
>> - 1 egg
>> - 3/4 tsp. red pepper (or not) (I've never added this)
>> - 3 TBS chopped fresh parsley
>> - salt and pepper to taste
>>
>> Mix all ingredients together, shape into small patties and fry in hot
>> butter until golden brown on both sides!
>> (or fry in a neutral tasting oil)
>>
>> Serve with a good coleslaw and whatever else sounds good to you.
>>
>> LOL! I'm sure there will be no good cole slaw for Jill.
>> Also Jill, this assumes you cooked fresh crab along with Old Bay.
>> If you are using frozen, I'd put just a pinch of Old Bay in it too.
>> If you are using canned crab, don't bother...use albacore tuna
>> instead and save your money.
>>
>> Purists insist on no filler but don't worry about the 9 saltines.
>> Added to 1 pound of crab meat, those disappear into the mix.
>> The little bit of cracker and the egg bind up the crabcake well.
>> Without those, your crab cakes will fall apart.
>> This is good eats.
>> -----------------------------------------------------------------
>>
>
> That's one even I'd try if my husband could still eat crab.
>
>
Maybe make a couple for yourself and something else for him?

Jill

On Tue, 15 Nov 2016 09:31:33 -0500, jmcquown >
wrote:

> On 11/14/2016 9:01 PM, sf wrote:
> > On Mon, 14 Nov 2016 11:46:17 -0500, Gary > wrote:
> >
> >> jmcquown wrote:
> >>>
> >>> Crab cake recipe?
> >>
> >> My favorite -
> >> Chesapeake Bay Crab Cakes
> >> -------------------------
> >>
> >> - 1 pound fresh blue-crab meat
> >> - 9 crushed saltine crackers
> >> - 1 TBS mustard
> >> - 1 TBS mayonnaise
> >> - 1 egg
> >> - 3/4 tsp. red pepper (or not) (I've never added this)
> >> - 3 TBS chopped fresh parsley
> >> - salt and pepper to taste
> >>
> >> Mix all ingredients together, shape into small patties and fry in hot
> >> butter until golden brown on both sides!
> >> (or fry in a neutral tasting oil)
> >>
> >> Serve with a good coleslaw and whatever else sounds good to you.
> >>
> >> LOL! I'm sure there will be no good cole slaw for Jill.
> >> Also Jill, this assumes you cooked fresh crab along with Old Bay.
> >> If you are using frozen, I'd put just a pinch of Old Bay in it too.
> >> If you are using canned crab, don't bother...use albacore tuna
> >> instead and save your money.
> >>
> >> Purists insist on no filler but don't worry about the 9 saltines.
> >> Added to 1 pound of crab meat, those disappear into the mix.
> >> The little bit of cracker and the egg bind up the crabcake well.
> >> Without those, your crab cakes will fall apart.
> >> This is good eats.
> >> -----------------------------------------------------------------
> >>
> >
> > That's one even I'd try if my husband could still eat crab.
> >
> >
> Maybe make a couple for yourself and something else for him?
>
I'm not that big of a crab lover. When we used to eat crab, I bought
it because he and the rest of the family liked it so much. Crab is
outrageously priced these days anyway.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/15/2016 10:27 AM, sf wrote:
> On Tue, 15 Nov 2016 09:31:33 -0500, jmcquown >
> wrote:
>
>> On 11/14/2016 9:01 PM, sf wrote:
>>> On Mon, 14 Nov 2016 11:46:17 -0500, Gary > wrote:
>>>
>>>> jmcquown wrote:
>>>>>
>>>>> Crab cake recipe?
>>>>
>>>> My favorite -
>>>> Chesapeake Bay Crab Cakes
>>>> -------------------------
>>>>
>>>> - 1 pound fresh blue-crab meat
>>>> - 9 crushed saltine crackers
>>>> - 1 TBS mustard
>>>> - 1 TBS mayonnaise
>>>> - 1 egg
>>>> - 3/4 tsp. red pepper (or not) (I've never added this)
>>>> - 3 TBS chopped fresh parsley
>>>> - salt and pepper to taste
>>>>
>>>> Mix all ingredients together, shape into small patties and fry in hot
>>>> butter until golden brown on both sides!
>>>> (or fry in a neutral tasting oil)
>>>>
>>>> Serve with a good coleslaw and whatever else sounds good to you.
>>>>
>>>> LOL! I'm sure there will be no good cole slaw for Jill.
>>>> Also Jill, this assumes you cooked fresh crab along with Old Bay.
>>>> If you are using frozen, I'd put just a pinch of Old Bay in it too.
>>>> If you are using canned crab, don't bother...use albacore tuna
>>>> instead and save your money.
>>>>
>>>> Purists insist on no filler but don't worry about the 9 saltines.
>>>> Added to 1 pound of crab meat, those disappear into the mix.
>>>> The little bit of cracker and the egg bind up the crabcake well.
>>>> Without those, your crab cakes will fall apart.
>>>> This is good eats.
>>>> -----------------------------------------------------------------
>>>>
>>>
>>> That's one even I'd try if my husband could still eat crab.
>>>
>>>
>> Maybe make a couple for yourself and something else for him?
>>
> I'm not that big of a crab lover. When we used to eat crab, I bought
> it because he and the rest of the family liked it so much. Crab is
> outrageously priced these days anyway.
>
>
I don't enjoy picking fresh crab, been there, done that. The price of
canned crab is not outragous.

Jill

jmcquown wrote:
>
> I don't enjoy picking fresh crab, been there, done that. The price of
> canned crab is not outragous.

Canned crab is nowhere near the taste of fresh or frozen.
You have major crab TIAD.

How dare you ask me for a crabcake recipe then plan to use canned.
Forget my recipes, just add some Campbells Cream of.... Then report
back with a fake nifty report on your meal.

On 11/15/2016 11:57 AM, Sqwertz wrote:
> I would never bother picking a
> blue.
>
> -sw

Leave yer nose outta this.

On Tue, 15 Nov 2016 11:47:27 -0500, jmcquown >
wrote:

> On 11/15/2016 10:27 AM, sf wrote:
> > On Tue, 15 Nov 2016 09:31:33 -0500, jmcquown >
> > wrote:
> >
> >> On 11/14/2016 9:01 PM, sf wrote:
> >>> On Mon, 14 Nov 2016 11:46:17 -0500, Gary > wrote:
> >>>
> >>>> jmcquown wrote:
> >>>>>
> >>>>> Crab cake recipe?
> >>>>
> >>>> My favorite -
> >>>> Chesapeake Bay Crab Cakes
> >>>> -------------------------
> >>>>
> >>>> - 1 pound fresh blue-crab meat
> >>>> - 9 crushed saltine crackers
> >>>> - 1 TBS mustard
> >>>> - 1 TBS mayonnaise
> >>>> - 1 egg
> >>>> - 3/4 tsp. red pepper (or not) (I've never added this)
> >>>> - 3 TBS chopped fresh parsley
> >>>> - salt and pepper to taste
> >>>>
> >>>> Mix all ingredients together, shape into small patties and fry in hot
> >>>> butter until golden brown on both sides!
> >>>> (or fry in a neutral tasting oil)
> >>>>
> >>>> Serve with a good coleslaw and whatever else sounds good to you.
> >>>>
> >>>> LOL! I'm sure there will be no good cole slaw for Jill.
> >>>> Also Jill, this assumes you cooked fresh crab along with Old Bay.
> >>>> If you are using frozen, I'd put just a pinch of Old Bay in it too.
> >>>> If you are using canned crab, don't bother...use albacore tuna
> >>>> instead and save your money.
> >>>>
> >>>> Purists insist on no filler but don't worry about the 9 saltines.
> >>>> Added to 1 pound of crab meat, those disappear into the mix.
> >>>> The little bit of cracker and the egg bind up the crabcake well.
> >>>> Without those, your crab cakes will fall apart.
> >>>> This is good eats.
> >>>> -----------------------------------------------------------------
> >>>>
> >>>
> >>> That's one even I'd try if my husband could still eat crab.
> >>>
> >>>
> >> Maybe make a couple for yourself and something else for him?
> >>
> > I'm not that big of a crab lover. When we used to eat crab, I bought
> > it because he and the rest of the family liked it so much. Crab is
> > outrageously priced these days anyway.
> >
> >
> I don't enjoy picking fresh crab, been there, done that. The price of
> canned crab is not outragous.
>
I wouldn't use canned crab for anything other than the dip that's made
with canned cream of mushroom soup and cream cheese (+ a few other
things). Sounds vile (it has been raked over the coals in rfc several
times), but it's tasty all the same.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.