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Posted: Jun 19, 2010 10:56 pm
 
got a fresh picked pound of chesapeake bay crab meat and made crab cakes. here's what went down:

put the meat in a large mixing bowl.

add a 1/4 cup mayo, juice from 1/2 lemon, a tbsp of worchestershire sauce, a good dash of cayenne pepper (mine came out a bit too spicy- you don't wanna mask the flavor of the crab) and about a half tsp of paprika, a dash of salt and two or three dashes of black pepper, two beaten eggs and bread crumbs from 3 slices white bread crumbled in a food processor/ blender. fold into the crab meat. form into small handfull size cakes. cover and let chill for at least an hour. broil about 5 minutes. you can fry them too, but i've always been partial to broiling.


play this jam.

http://beemp3.com/download.php?file=5518393&song=crabcakes
Posted: Jun 23, 2010 8:40 pm
 
i've never broiled mine. only have fried them. usually also add some chopped green and red peppers along with onion and a tiny touch of garlic. like to make my own remoulade too to eat with them.
Posted: Jun 28, 2010 11:06 pm
 
using binders n cakes is b.s.
aka "two beaten eggs and bread crumbs from 3 slices white ," etc
n maryland , virginia and north carolina, even like at chickasaw country club in mempho lumpen up, no binders and sear the shit out of em.
trust me
ps add dash dijon
Posted: Jun 28, 2010 11:10 pm
 
sorry if to sound like an asshole
Posted: Jun 29, 2010 12:32 am
 
Binders are for pussies!! Another problem solved by bababbqgoat!
Posted: Jun 29, 2010 9:26 am
 
if i knew how to make 'em hold together w/o binders i woulda!

it wasn't lump though. still, fresh picked maryland meat is killer. plus it was a gift.
Posted: Jun 29, 2010 10:07 am
 
well ya kinda do sound like a pretentous asshole..i like crabcakes in the French Qrtr jumbo lump mayo tarragon red bell pepper capers etc..but i also like Westbank crabcakes... broken up crackers egg clawmeat backfin green bell pepper hotsauce..crabcake recipes are regional..if everyone cooked crabcakes the same way..well, that would be sad.
Posted: Jun 30, 2010 6:47 pm
 
The goat is right as far as NC is concerned. Better than cakes even is setting yer pots for a mess of stone crabs.
Posted: Jul 1, 2010 2:00 am
 
I apologise for sounding like a dick , I sometimes forget that the world is not filled by other kitchen workers that are used to crass , mean or insulting comments. A. Bordain discussed this in Kitchen Confidential , however this is not an excuse for ME being an asshole . ANYWAY Crabcakes should in theory bind by themselves from the protien and how its broken down during the cooking process , right ? Thats utimately why we cook our food is to break down the nutrional ingredients for nutrion.
And yr. right ," fresh picked maryland meat is killer. plus it was a gift[i][/i] !!!!
Next time yr in Portland holla and we rape this crabcake goat togehter!!!!
LONG LIVE MEMPHO!!!and all of her childrenz.....
Posted: Jul 1, 2010 2:07 am
 
here's what went down:

put the meat in a large mixing bowl.

add a 1/4 cup mayo, juice from 1/2 lemon, a tbsp of worchestershire sauce, a good dash of cayenne pepper (mine came out a bit too spicy- you don't wanna mask the flavor of the crab) and about a half tsp of paprika, a dash of salt and two or three dashes of black pepper, two beaten eggs and bread crumbs from 3 slices white bread crumbled in a food processor/ blender. fold into the crab meat. form into small handfull size cakes. cover and let chill for at least an hour. broil about 5 minutes. you can fry them too, but i've always been partial to broiling.



What's the matter with peanut butter sandwiches?
Posted: Jul 1, 2010 9:33 am
 
the last thing i'm worried about is someone being a dick. have you read some of my older posts?
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