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Post by nutsberryfarm ๐ on Oct 11, 2018 18:18:59 GMT
This is the best crab cake recipe you will ever find. If you donโt overmix, and donโt pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didnโt have a lot of filler, had no minced red pepper, no parsleyโnone of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friendโs wife (who is from Baltimore) shared her motherโs secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you havenโt eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out. I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties. Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed.โAndrew Zimmern www.foodandwine.com/recipes/baltimore-style-crab-cakes
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Post by divtal on Oct 11, 2018 18:57:11 GMT
I may try that when our crab season kicks off, which everyone hopes will begin by Thanksgiving, but is sometimes pushed later toward Christmas. They, certainly, know their crab in Baltimore.
Can you increase the amount of crab? Or, would that throw the consistency balance off? I've never made them, but all the crab cakes that I've had in restaurants fall short in the crab flavor department. I haven't ordered them for some time.
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Post by divtal on Oct 11, 2018 18:58:34 GMT
I may try that when our crab season kicks off, which everyone hopes will begin by Thanksgiving, but is sometimes pushed later toward Christmas. They, certainly, know their crab in Baltimore.
Can you increase the amount of crab? Or, would that throw the consistency balance off? I've never made them, but all the crab cakes that I've had in restaurants fall short in the crab flavor department. I haven't ordered them for some time.
OOPS ... I double entered. I don't see a way to delete.
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Post by nutsberryfarm ๐ on Oct 13, 2018 22:14:59 GMT
I may try that when our crab season kicks off, which everyone hopes will begin by Thanksgiving, but is sometimes pushed later toward Christmas. They, certainly, know their crab in Baltimore. Can you increase the amount of crab? Or, would that throw the consistency balance off? I've never made them, but all the crab cakes that I've had in restaurants fall short in the crab flavor department. I haven't ordered them for some time. OOPS ... I double entered. I don't see a way to delete. oh yeah! i always increase the crab ratio.
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nicoroni
Sophomore
@nicoroni
Posts: 137
Likes: 197
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Post by nicoroni on Oct 16, 2018 20:18:51 GMT
I just use crabmeat and an egg to bind.
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Post by goz on Oct 20, 2018 22:10:21 GMT
I watched the video.
They looked yummy and tasty to me butt crumbly.
I might add a bit more egg and flour even if I have to call them crab cake frittata!
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Post by llanwydd on Oct 20, 2018 23:28:54 GMT
I like to make crab cakes but I have no specific recipe. I just wing it. For my taste, the lumpier the better. I like to use lump crab meat and fold it in gently with an egg and ordinary saltines. But the seasoning is always what makes or breaks it and I hate to make any recommendations because I sometimes get it wrong.
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Post by nutsberryfarm ๐ on Oct 22, 2018 20:56:53 GMT
I watched the video. They looked yummy and tasty to me butt crumbly. I might add a bit more egg and flour even if I have to call them crab cake frittata! Wow! I like.
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Post by nutsberryfarm ๐ on Oct 22, 2018 20:57:20 GMT
I like to make crab cakes but I have no specific recipe. I just wing it. For my taste, the lumpier the better. I like to use lump crab meat and fold it in gently with an egg and ordinary saltines. But the seasoning is always what makes or breaks it and I hate to make any recommendations because I sometimes get it wrong. Sounds yum! ๐
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