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Started By
Message
re: Crab Cakes
Posted on 9/21/10 at 11:34 am to JasonL79
Posted on 9/21/10 at 11:34 am to JasonL79
I don't have any problems picking through jumbo lump. Takes maybe 5 minutes. As I said in another post, if I buy it from Chez Francois in Lafayette, it takes less time. They really pick their crabs well. Best I've ever had and their jumbo lump is jumbo lump all the way to the bottom of the container and nearly always very large lumps. The prices have always been great, as well.
1
Posted on 9/21/10 at 11:35 am to tavolatim
quote:
Not if you are only doing a pint and use jumbo lump
Yep, jumbo lump does make a difference. Lump is just very hard to keep from shredding when picking through it because it's already somewhat shredded to begin with.
quote:
can cook a meal as good or better than most restaurants.
I'm sure you can.
Posted on 9/21/10 at 11:36 am to Gris Gris
quote:
Chez Francois in Lafayette
I know they process their own crawfish (for tail meat) and I think they process their own crabs too.
Posted on 9/21/10 at 12:07 pm to JasonL79
They do process their own crabmeat and what I've bought is always fresh picked early that morning. They really do a fine job and the lumps are huge.
I'm not a fan of "just lump". I don't use it and I would never use it in an au gratin. One of the reasons I won't order au gratin in many restaurants is because they either use lump or a mix of lump and jumbo lump. If it's not all jumbo lump, I don't want to fool with it. It will be mush and probably have a lot of shells. As Tim said, for a restaurant or seafood outfit to have to pick a lot of crabmeat takes time and time is money. I understand that, completely. I always ask about the type of meat used when ordering crab dishes.
I'm not a fan of "just lump". I don't use it and I would never use it in an au gratin. One of the reasons I won't order au gratin in many restaurants is because they either use lump or a mix of lump and jumbo lump. If it's not all jumbo lump, I don't want to fool with it. It will be mush and probably have a lot of shells. As Tim said, for a restaurant or seafood outfit to have to pick a lot of crabmeat takes time and time is money. I understand that, completely. I always ask about the type of meat used when ordering crab dishes.
Posted on 9/21/10 at 12:43 pm to Gris Gris
Best crab cakes I've had were in Maryland and none of their recipes include creole seasoning. Can't find good crab cakes around here for that reason.
I still like the recipe on the old bay seasoning can. 1 egg per lb meat is plenty. I like progresso bread crumbs. I like to drench in butter/lemon and broil them.
Posted on 9/21/10 at 1:46 pm to Gris Gris
quote:
As Tim said, for a restaurant or seafood outfit to have to pick a lot of crabmeat takes time and time is money. I understand that, completely. I always ask about the type of meat used when ordering crab dishes.
I find most chefs will get pasteurized jumbo lump. It's always huge nuggets of meat and rarely a single shell.. plus it will keep longer in the fridge. saving that crab meat is worth the higher price.
Posted on 9/21/10 at 1:55 pm to vilma4prez
That's another question I ask before ordering anything with crabmeat. I think pasteurized is nasty.
Posted on 9/21/10 at 2:47 pm to Gris Gris
Then you obviously don't like the crab cakes at Charlie G's. Its more some kind of dense deep fried cream mixture than crab.
This post was edited on 9/21/10 at 2:48 pm
Posted on 9/21/10 at 2:51 pm to Gris Gris
quote:
I think pasteurized is nasty
I prefer fresh better also. Pasteurized has a different taste all together to me.
Posted on 9/21/10 at 3:03 pm to JasonL79
I agree with you, Jason. I also find it slimy. I've picked it out twice when I didn't know it was being served. I could tell a difference with the first bite. One was marinated crab claws and the other was a casserole of some sort. Could have been au gratin.
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