FeChef

Where i live, you are supposed to eat seafood on NYE and eat pork and sauerkraut on NY day. It must be a PA dutch thing. I can't imagine eating seven fishes on Christmas too.

I have took a boneless well trimmed ribeye roast, dry brined it for 2 days, froze it, deep fried it, rubbed it with a butter and herb paste, then low and slow cooked it till it reached 120F. It had the best crust on a rib roast i have ever done. But it was a lot of work, lol.

Looks like a perfect medium rare to me. Anymore then that i would consider medium.

No pics but i found that you can order fried chicken at your local grocery store ( its so much cheaper then KFC ) but they usually start shutting down the fryers at like 4:30 pm so you have to order before 4. So what i do is as soon as i get the bag i open it up to let steam out, then take home and put it in my anova at 135F with the door cracked. I have held it as long as 3 hours without losing any crispness.

Your welcome. It's best to use my recipe as a base guideline and adjust the amount of bechamel to suit your taste/texture. I ended up using only half the amount of bechamel that my recipe made, but in hindsight, i probably could have used 3/4 of it and it would have been creamier while still holding together after chilled before shaping.

For a second i thought i accidently clicked on the Dinner thread........

Yep. And it was delicious. My wife told me to never change this recipe. I gave her one of these scallop stuffed crab cakes with melted butter. She was in heaven. She does this happy dance, that is a dead give away that she loves something.

Ok, so this was excellent. I didn't disclose my idea, because i didn't know how it was going to turn out. Anyway, I did a jumbo scallop stuffed crab cake and it was out of this world. I didn't even make a finishing sauce becuase i wanted to just test the idea. Needless to say, i will be improving on this with probably a browned butter lemon sauce. I will say, I think i could double the Bechamel sauce to make it more creamy. But this is by far the most moist crab cake i have made.

Ever since i started making Sonora style tortillas i can't go back to store bought.

Ok so here is what i came up with. I will let you know what i think about them afterwards. Took a little adjustments to get to what i think will come out creamy, but still firm enough to shape into mounds to bake. Bechamel sauce 1 TBSP butter 1 TBSP flour 1/4 cup heavy cream 1/4 tsp salt ------------------------------------------------- 1/2lb crab claw meat 1/2lb immitation crab meat 20 club crackers finely crushed 4 TBSP mayo 1 egg 1 tsp worchestershire sauce 1 tsp dijon mustard 2 TBSP finely chopped green onion 2 TBSP small diced onion lightly sauteed 2 TBSP small diced red pepper lightly sauteed 1 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp black pepper

Its actually both, but they seem to use more crabmeat then immitation. Either way, its better then using crackers as filler. Also want to mention, these are baked without a coating of breadcrumbs.

Pennsylvania. I would say the Diner in question serves mostly PA dutch food. The crab cakes are closer to dare i say maryland style but i don't detect much if any old bay. The flavor reminds me more of crab imperial.

I local diner near me has these baked crab cakes that are insanely creamy. They reminded me of croquettes due to their mound shape. So i went down a rabbit hole and came across crab croquettes that use a bechamel sauce, but these are fried and seem to be asian inspired. That is not what i am after. I think i need to incorperate a bechamel with a traditional mayo/egg/cracker base. I just don't know what a good ratio would be. I want these to be super creamy and not end up dry like most mayo based crab cakes end up.

Yes. A frying pan and some butter.

I have been smoking to 165F-190F depending on the meat, then SV in a steam cooler. Its basicly an Anova circulator in a large igloo cooler with a rack raised above the water. The meat gets put into an aluminum pan and loosely tented with foil or butchers paper. I hold the meats for 12 -15 hours at 150F. So far its been the best method ive used over the decades.