- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crab cake recipe
Posted on 7/2/14 at 5:40 pm
Posted on 7/2/14 at 5:40 pm
Have some leftover crab meat from a boil and need a good crab cake recipe.
Posted on 7/2/14 at 5:53 pm to Post It Bandit
An egg, mayo, fresh bread crumbs, lemon zest and whatever seasoning, herbs etc... you want. I vary. Sometimes, I want something very simple and very fresh crab tasting. Sometimes, I like to add a few other flavors like green onions, peppers, Old Bay or whatever. The main thing is not to use a lot of breading for the inside. You want them to be crabby and not like a stuffing.
Measurements depend on how much crab you have as far as the egg and the mayo. For a pound, I use 1 egg and maybe a third to a half cup of mayo.
I refrigerate the crab mixture a while before I shape them and dredge in the breadcrumbs or panko (I use that only for the outside of the cakes). That way you can form them without falling apart. I refrigerate the cakes, as well, after I form them.
Measurements depend on how much crab you have as far as the egg and the mayo. For a pound, I use 1 egg and maybe a third to a half cup of mayo.
I refrigerate the crab mixture a while before I shape them and dredge in the breadcrumbs or panko (I use that only for the outside of the cakes). That way you can form them without falling apart. I refrigerate the cakes, as well, after I form them.
Posted on 7/2/14 at 6:02 pm to Post It Bandit
How much meat do you have?
Posted on 7/2/14 at 6:02 pm to Gris Gris
That's what I'm looking for, something simple.
Posted on 7/2/14 at 6:09 pm to Post It Bandit
I'd beat two eggs and set aside. Add1/4 cup bread crumbs, 2 minced green opinions, 1 minced clove garlic, 1 t of your favorite creole seasoning and a T of good mustard to the crab. Fold in the egg and lightly mix.
Season 1/2 cup of bread crumbs, panko is best, with creole seasoning. Form 4 patties, or 3, and roll in the seasoned crumbs. Pan fry until browned in 1/2 inch of oil and a little butter.
A little minced red bell pepper is a nice touch, too.
Season 1/2 cup of bread crumbs, panko is best, with creole seasoning. Form 4 patties, or 3, and roll in the seasoned crumbs. Pan fry until browned in 1/2 inch of oil and a little butter.
A little minced red bell pepper is a nice touch, too.
Posted on 7/2/14 at 6:17 pm to OTIS2
Instead of using egg and breadcrumbs to act as a binder to hold the crab together, puree a few raw shrimp to a sticky paste. It's mostly protein and protein = glue. Use with whatever seasonings you like.
This was the method used on one of the Cook's Country or America's Test Kitchen shows.
ETA:
Found a Link
This was the method used on one of the Cook's Country or America's Test Kitchen shows.
ETA:
Found a Link
This post was edited on 7/2/14 at 6:25 pm
Posted on 7/2/14 at 7:18 pm to Post It Bandit
Use fresh bread crumbs for the inside of the cake, not the canned or the panko.
Rat, I saw a show recently in which the restaurant used that method with some eggs, I beleive. These were shrimp cakes, but not in a cake shape. He shaped them to fit to sub sandwich. He added some whole shrimp to the pureed shrimp mixture. I taped it because the recipe wasn't online. I need to watch it again. Looked great. He fried them up on a griddle.
Rat, I saw a show recently in which the restaurant used that method with some eggs, I beleive. These were shrimp cakes, but not in a cake shape. He shaped them to fit to sub sandwich. He added some whole shrimp to the pureed shrimp mixture. I taped it because the recipe wasn't online. I need to watch it again. Looked great. He fried them up on a griddle.
Posted on 7/2/14 at 7:20 pm to Gris Gris
Hell, I saw that, too. I musta been drinkin'...thanks for the memory, GG.
Posted on 7/2/14 at 7:29 pm to OTIS2
quote:
I musta been drinkin'
I thought you were always drinkin'.
Posted on 7/2/14 at 8:27 pm to Gris Gris
GG, when you do re-watch it, please elaborate on here so we can all learn.
Posted on 7/2/14 at 8:30 pm to Stadium Rat
It may have been a DDD show. It was just this week. I'll see what I can find.
Posted on 7/2/14 at 8:53 pm to Stadium Rat
Posted on 7/2/14 at 9:03 pm to Gris Gris
That's it, GG. Neat looking sandwich .
Posted on 7/2/14 at 9:04 pm to Gris Gris
DDD is off the wall, but that looked pretty good to me.
Posted on 7/2/14 at 9:49 pm to Stadium Rat
I think we could all work with that premise for a mighty fine shrimp patty and/or sandwich. The shrimp flavor had to be strong. Those shrimp were pretty, too.
Posted on 7/2/14 at 10:10 pm to Post It Bandit
quote:
Crab cake recipe
Go talk with Ryan Andre, Le Creole or Dana Brown and beg for their crab cake recipe.
It's delicious.
Posted on 7/3/14 at 12:50 pm to Will Cover
use 8 or 9 ritz crackers crushed up.
This post was edited on 7/3/14 at 1:01 pm
Posted on 7/3/14 at 1:09 pm to rodnreel
I use Ritz in a stuffed lobster recipe...money.
Popular
Back to top
Follow TigerDroppings for LSU Football News