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Jibbajabba
LSU Fan
Louisiana
Member since May 2011
3339 posts

WFDT


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TulaneLSU
TBD Fan
Member since Aug 2003
Member since Dec 2007
11191 posts

re: WFDT
Friend,

Mother left me a pound of lump crabmeat from Sam's, which I'm not overly excited about because this isn't very fresh and it's not jumbo lump. I have not decided what will be the end result

Image: https://live.staticflickr.com/65535/50077001306_bc456473d4_k.jpg


I may do TulaneLSU's 10 minute crab clumps.

I also have half of that cookie cake Mother left with the note. If anyone would like to come over, so long as you physically distance and wear a mask, preferably N95 or higher, and have had a negative PCR test within the last 48 hours, I invite you.

Image: https://live.staticflickr.com/65535/50075429186_98fca544c6_k.jpg


Yours,
TulaneLSU


LSUJML
LSU Fan
BR
Member since May 2008
23160 posts
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re: WFDT


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160
ellishughtiger
New Orleans Pelicans Fan
70118
Member since Jul 2004
18142 posts

re: WFDT
Looks like dogshit, TL

Cheers


Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
29117 posts

re: WFDT
Indian curry, paneer, somosa and naan.

Image: https://i.imgur.com/izrJqR9.jpg


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USA
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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
9525 posts

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170
The Dozer
LSU Fan
H-Town
Member since Feb 2017
4017 posts

re: WFDT
Pulled pork tacos, elote, and a simple salad.



Image: https://i.imgur.com/Iwnl8mG.jpg


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90
TulaneLSU
TBD Fan
Member since Aug 2003
Member since Dec 2007
11191 posts

re: WFDT
Friends,

I decided that, instead of crab clump, owing to the fact that I am not using fresh jumbo lump crabmeat, to make crabcakes.

To do this, I used a bunch of ingredients. I did not follow a recipe and did not measure anything except the one pound of crabmeat that the meat. These are my ingredients:

1 lb lump crabmeat, about a cup of panko breadcrumbs, 1 egg, a handful of freshly chopped Italian parsley, a dash of Worcestershire sauce, some grated lemon zest, some minced garlic, a squirt of olive oil mayo, a dab of tarragon and a dab of dry dill. I think that's it, but it's possible I left out one ingredient. For fresh jumbo lump I use far less ingredients because I want the meat to be showcased, not partially hidden by other flavors.

Image: https://live.staticflickr.com/65535/50077437402_7c3e00a2c0_k.jpg


No special techniques to this recipe. I just threw everything in a big bowl and mixed it. I know some people are particular about steps, but I find steps and crab cakes pointless.

Image: https://live.staticflickr.com/65535/50076620548_5b74c77ea8_k.jpg


I made seven, because that is the Hebrew number for completion and perfection, and fried them all in butter. They are good, not great. No one took me up on my invitation, so I ate them all.

Image: https://live.staticflickr.com/65535/50076620443_8574b7d3e9_k.jpg


From start to first bite was 15 minutes. Crabcakes should not take longer than that.

Yours,
TulaneLSU
This post was edited on 7/4 at 7:59 pm


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510
OTIS2
LSU Fan
NoLA
Member since Jul 2008
44858 posts
 Online 

re: WFDT
Brats, hotdogs, and maque choux


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
10969 posts

re: WFDT
Leftover ribs. Having a Diet Dr. Pepper as an after dinner treat.


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Sherman Klump
UConn Fan
Wellman College
Member since Jul 2011
3546 posts

re: WFDT


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100
Bayou Tiger Fan Too
LSU Fan
Southeast LA
Member since Jun 2012
673 posts
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