Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Fish and Seafood Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 06-08-2013, 09:31 PM
Lefty's Avatar
Lefty Lefty is offline
Yank
 
Join Date: Jan 2009
Location: Maine
Posts: 5,179
Thanks: 8
Thanked 10 Times in 10 Posts
Lefty is on a distinguished road
Style: pizza
Default help need crabcake recipe

anyone have one they want to share.
__________________
Don't do the crime if you can't do the time.
Reply With Quote
  #2  
Old 06-09-2013, 10:44 AM
Mama's Avatar
Mama Mama is offline
Queen of Cornbread

 
Join Date: Feb 2009
Location: Atlanta, GA
Posts: 8,561
Thanks: 64
Thanked 83 Times in 73 Posts
Mama will become famous soon enoughMama will become famous soon enough
Style: Gonzo
Default Re: help need crabcake recipe

Here's mine: http://www.mamas-southern-cooking.co...rab-cakes.html You have to be careful flipping them because they are delicate. They make great "burgers" too.

__________________
Mama's Southern Cooking Now on facebook
Reply With Quote
  #3  
Old 06-09-2013, 12:45 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: help need crabcake recipe

Here is mine Lefty served over yellow rice, steamed vegetables and fried onion strips.

My Crab Cakes

1 lb jumbo lump crab
3 Tbsp Whole butter
1 c Onion, chopped
1/2 c Green bell pepper, chopped
1/2 c Green onion, chopped
1 Jalapeno diced fine or some other chili pepper of choice (optional)
1/2 tsp Salt
1/4 tsp Cayenne pepper
1 tsp Worcestershire sauce
1 tsp Old Bay® Seasoning
1 or 2 tbls fresh parley or cilantro or basil or dill or a combination
1 Egg ( Mayo can be used in place if wanted)
1 c Bread crumbs (1 to 1 1/2 c) (I like panko, Japanese Bread Crumbs)
3 Tbsp Olive oil
Juice from 1 lemon (optional)

1. Heat the butter in a sauté pan over medium-high heat. Add the onion, bell pepper and green onion. Cook until tender, then remove from the pan and cool completely.

2. In a large bowl, combine the salt, cayenne, Worcestershire sauce, Old Bay, cilantro/parsley/basil/dill and egg. Mix well. Add the cooled vegetables and crab. Be careful not to break up the crab in to small lumps. Thats why you pay the big bucks. Use hands. You can then add the bread crumbs in tablespoon batches or as I prefer to form the cakes then dredge then in the bread crumbs as well as a bit more cayenne pepper mixed in if you like. I like mine about 3 inches in diameter and and 1 1/4 inches thick.

3. Refrigerate for about 1 hour as this helps hold them together.

4. Heat the olive oil in a large sauté pan. Sauté the crab cakes until golden brown on both sides.

5. Serve with your favorite dipping sauce.

Yield: 12 Cakes

My crab cake dipping sauce:
1/2 cup mayonnaise (I use Miracle Whip)
1/2 cup sour cream
1 tablespoon red bell pepper, finely chopped (I like the roasted)
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.

Yield: 6 to 8 servings
Attached Images
 
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #4  
Old 06-09-2013, 11:39 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 11,705
Thanks: 122
Thanked 1,497 Times in 1,141 Posts
QSis will become famous soon enough
Default Re: help need crabcake recipe

Wow!

Both of those look spectacular!

Ever had Crabcake Benedict? You use crabcakes instead of Canadian Bacon, along with the poached egg over English Muffin and Hollandaise.

Decadent!

Lee
Reply With Quote
  #5  
Old 06-10-2013, 08:52 AM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: help need crabcake recipe

Quote:
Originally Posted by QSis View Post
Wow!

Both of those look spectacular!

Ever had Crabcake Benedict? You use crabcakes instead of Canadian Bacon, along with the poached egg over English Muffin and Hollandaise.

Decadent!

Lee
Sure haven't be when we make them we freeze what we don't expect to cook and they keep well for a few months if care is taken rapping them good. Next time we make some perhaps we will try crabcake benedict.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #6  
Old 07-12-2017, 09:29 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,735
Thanks: 1,888
Thanked 906 Times in 617 Posts
Johnny West is on a distinguished road
Default Re: help need crabcake recipe

Tonight was Dungeness crab cakes made with Merlino's canned crab. The recipe is paleo/Whole 30 compliant and quite good. We did use a whole egg and not whites. The remoulade was made with homemade mayo and ketchup - no sugar.

https://bitesofwellness.com/simple-p...b-cake-recipe/
Attached Images
 
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
The Following User Says Thank You to Johnny West For This Useful Post:
Sass Muffin (07-13-2017)
  #7  
Old 07-13-2017, 08:35 AM
medtran49's Avatar
medtran49 medtran49 is offline
Soup Chef
 
Join Date: Feb 2017
Location: S Florida
Posts: 290
Thanks: 28
Thanked 234 Times in 145 Posts
medtran49 is on a distinguished road
Default Re: help need crabcake recipe

This is another really good crab cake recipe. http://www.foodnetwork.com/recipes/p...822#reviewsTop

We have DR's cookbook, Taste, and it goes into a bit more detail about kind of bread you should try to use, and it's Wonderbread. Anybody remember that? It just disappears into the crab cake and it's like there isn't any breading/filler/binder at all. Course they are very delicate and fall apart fairly easily while you are cooking, so you pretty much have to use 2 spatulas to turn them over, or pick 1 up with a spatula, put it on a plate, then flip it over using another plate or an upside down spatula and then put it back in the pan, but they are worth the extra bit of trouble cause all you get is CRAB, no filler. BTW, I don't use that much lard, maybe 70 oil/30 lard, if I even use lard. Nor do I use enough for 1" depth, maybe 1/2".

For just the 2 of us, we make half the recipe, and I make them a bit smaller so we have 4. We just get a big can of 1 or the other kind of crab and use it, unless we are going to make something else with crab that week. Hmm, maybe it's time for some of these and Mulate's crab au gratin. I see a trip to Restaurant Depot coming up in the near future!
Reply With Quote
  #8  
Old 07-13-2017, 11:12 AM
ChowderMan ChowderMan is offline
Pizza Chef
 
Join Date: Aug 2009
Posts: 1,934
Thanks: 6
Thanked 568 Times in 378 Posts
ChowderMan is on a distinguished road
Default Re: help need crabcake recipe

we're kinda' "purists" - after trying many different seasonings, we're back to

crab
beaten egg
panko crumbs to 'just' absorb free moisture
salt
pepper
Old Bay
cayenne
served with lemon wedge

I mix in some panko, let the mix sit for 5 minutes and recheck the bottom of the bowl for any liquid. add just a bit at a time to get a moist consistency - too dry aka too much breading makes them fall apart and you get the 'nah, needs more crab' breading effect.

then "I do the OMG I can't believe he just did that!" that.....
to get fish/salmon/crab/lobster cakes/patties to 'stick together' requires a mix of small and large chunks. 100% lump/jumbo lump falls apart . . .
so I take a knife to 50% by volume of the mix and dice it finer, mix it back in.

...this is one pound of crab for two people makes 4-5 cakes. for a crowd you could buy equal amounts of lump/special grade - at a pound a pop - that's a lotta' cakes for two.

then I use a cat food can that has the bottom and top cut out as a mold - and press the patty mixture down with the back of a soup spoon... in the fridge for a couple hours to set up and bingo! firm patties that stick together . . .
Reply With Quote
  #9  
Old 07-13-2017, 01:59 PM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 2,735
Thanks: 1,888
Thanked 906 Times in 617 Posts
Johnny West is on a distinguished road
Default Re: help need crabcake recipe

These held up quite well - almond flour is for the Whole30 thing and worked well.
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
Reply

Tags
crab cakes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
ISO cherry jam recipe Miniman Introductions And Questions Forum 2 07-05-2010 10:30 AM
Bulgogi Recipe Kimchee Ethnic Foods Forum 5 04-05-2010 10:47 PM
Help. Looking for a recipe here chowhound What's Cooking Forum 10 07-06-2009 11:14 AM
When is a recipe yours UnConundrum Chit Chat From the Pot Rack Forum 55 03-17-2009 10:16 PM
Anyone else get the Chow Recipe of the Day? High Cheese What's Cooking Forum 27 03-05-2009 02:40 PM




All times are GMT -4. The time now is 03:03 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design