FeChef

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.

Growing up PA dutch, my entire family always made hot bacon dressing salad. While im sure it taste good, I can't get past the texture of wilted lettuce.

This, and if you have a grinder, I like to grind some up for meatloaf and pork and shrimp wontons.

One of my favorite methods for swordfish is to brine in 1 quart water with 1/4 cup coarse kosher salt for 1 hour no more, no less. SV for 45 minutes at your desired doneness temp, then sear in a cast iron pan with brown butter for a min or two on each side. Plate, and pour the brown butter on top. I think its called blackened swordfish, although there is probably variations that use seasonings, but in my opinion salt and browned butter is all that is needed to let the swordfish shine.

Think my only option is to boil some water and dip the trays in for a few seconds then try to pop them out.

They won't pop out of the trays!