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Started By
Message
Anybody have a good crab cake recipe?
Posted on 12/23/16 at 12:11 pm
Posted on 12/23/16 at 12:11 pm
Any help greatly appreciated.
5
Posted on 12/23/16 at 1:47 pm to KosmoCramer
Take a look at this thread for some ideas. As I mentioned in the thread, I keep it pretty simple. I don't have a "recipe". I just do it for the most part. Read through the entire thread, though, to get some pointers. I liked the idea of the shrimp. I haven't tried it yet, though.
LINK
LINK
Posted on 12/23/16 at 1:53 pm to Gris Gris
Simple is key. Nice lump crabmeat needs to be the star.
Posted on 12/23/16 at 2:06 pm to KosmoCramer
Man, if I could just get my hands on the recipe Kiva's used to have back when they were open. Hands down the best crab cakes I've ever tasted.
Posted on 12/23/16 at 2:43 pm to VABuckeye
Is a premium canned lump crab a good choice?
Posted on 12/23/16 at 2:44 pm to Fratigerguy
Let the crabmeat be the star - no breadcrumbs. One trick I've heard of is to use shrimp pureed into a paste for the binder. It's basically protein paste and protein paste is otherwise known as glue.
Posted on 12/23/16 at 3:05 pm to KosmoCramer
We usually use sheepshead meat to make faux-crab cakes. Boil the sheepshead filets in crab boil and they make a great protein.
We don't usually follow a specific recipe. Take cooked filets, 1/2 cup of bread crumbs, a bunch of green onion, bit of garlic, salt, pepper, cayenne, an egg, mix all together in large bowl.
Make patties, coat lightly with more bread crumbs and fry with a little oil on a skillet.
We don't usually follow a specific recipe. Take cooked filets, 1/2 cup of bread crumbs, a bunch of green onion, bit of garlic, salt, pepper, cayenne, an egg, mix all together in large bowl.
Make patties, coat lightly with more bread crumbs and fry with a little oil on a skillet.
Posted on 12/23/16 at 4:33 pm to KosmoCramer
quote:
Is a premium canned lump crab a good choice?
This may sound blunt, but it's honest. I wouldn't make crabcakes without fresh crabmeat. Not even pasteurized.
Can you get some frozen king crab legs? You could use that crabmeat and go lighter on the salt since it's saltier than fresh blue crab meat. Or shrimp? You could make shrimp cakes or maybe fish cakes.
Posted on 12/23/16 at 6:16 pm to Gris Gris
I'm trying to imagine crab cakes without blue crab meat. It's difficult.
Posted on 12/23/16 at 6:18 pm to Gris Gris
Speaking of blue crab. Is it still blue crab season in Louisiana? I've been wanting to go to the local crab house that I frequent and I know they get their winter crab from down south but I don't know how the crab season works down there.
Posted on 12/23/16 at 7:21 pm to VABuckeye
whatever recipe you use, must put in the freezer for a bit till they are stiff ...
Posted on 12/23/16 at 9:34 pm to KosmoCramer
The less you add to them the better.
Posted on 12/23/16 at 9:37 pm to KosmoCramer
Use mashed potatoes as a binder, and not very many of them, no bread crumbs
Refrigerate several hours after assembly, before cooking
Refrigerate several hours after assembly, before cooking
Posted on 12/23/16 at 10:03 pm to KosmoCramer
quote:
Is a premium canned lump crab a good choice?
Caveat emptor: if you go this route, make sure you read the cans. Blue swimmer crab (Portunus pelagicus) is not the same as blue crab (Callinectes sapidus).
If it's imported anywhere from pacific rim, then it's going to be that muddy tasting blue swimmer.
Posted on 12/24/16 at 3:14 am to KosmoCramer
quote:
Is a premium canned lump crab a good choice?
Absolutely not. Fresh is the best and a lot more fun catching them yourself. Too bad you're in Ohio.
Eta....I'll add the recipe I used once I find it in the morning.
This post was edited on 12/24/16 at 3:50 am
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