Gotten any fun stuff lately?

[gfweb]

5 hours ago, weinoo said:

Oeufs mayo, egg salad, tuna salad, chicken salad, céleri rémoulade, crab cakes, potato salad, macaroni salad, slaws, pastrami on white bread - all year round dishes here.

 

You put mayo in crab cakes?

[rotuts]

@gfweb

 

you have an Rx w/o ?

 

I googled , and the first 6 had mayo , in various amounts

 

but , well , that's the internet.

 

dont remember what Craig Clairborne used , the best Rx i used to have .  coated  w very fresh corn flakes 

 

Rx in the NYTimes magazine , way way back when , 80's ?  when the last page of the magazine was an Rx

 

Of Note : if someone can find that exact Rx , a Kudos or two , your way.  lost it years ago.

 

P.S. : one NYTimes cooking Rx came up w miracle whip   , can you believe that 

Edited 5 hours ago by rotuts (log)

[gfweb]

5 minutes ago, rotuts said:

@gfweb

 

you have an Rx w/o ?

 

I googled , and the first 6 had mayo , in various amounts

 

but , well , that's the internet.

 

dont remember what Craig Clairborne used , the best Rx i used to have .  coated  w very fresh corn flakes 

 

Rx in the NYTimes magazine , way way back when , 80's ?  when the last page of the magazine was an Rx

 

Of Note : if someone can find that exact Rx , a Kudos or two , your way.  lost it years ago.

 

The definitive Rx is Georges Perrier's which uses shrimp mousse.  It's here somewhere on eG.

[weinoo]

1 hour ago, gfweb said:

You put mayo in crab cakes?

 

I do, definitely.

 

41 minutes ago, gfweb said:

 

The definitive Rx is Georges Perrier's which uses shrimp mousse.  It's here somewhere on eG.

 

That's the definitive restaurant, way-too-much-work method, and dare I say - not a Maryland crab cake!

 

49 minutes ago, rotuts said:

Of Note : if someone can find that exact Rx , a Kudos or two , your way.  lost it years ago.

 

Maybe this one, from Pierre Franey in the Times...https://cooking.nytimes.com/recipes/3227-crab-cakes-baltimore-style?unlocked_article_code=1.uU8.af9P.uFa90_1-Tecl&smid=share-url

 

Another...https://sallysbakingaddiction.com/maryland-crab-cakes/print/71691/

 

Another...https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tartar-sauce.html?recipe_print=yes

 

And from Old Bay...https://www.mccormick.com/blogs/old-bay-recipes/chesapeake-old-bay-crab-cakes

 

Georges' crab cakes look more like crab and shrimp cakes to me...https://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe-1908159

[rotuts]

@weinoo  fine work , as usual .  1/2 Kudos , 1/2 pending 

 

one thing for sure , the Rx was low '80's, NYTimes magazine.

 

and no one of the ilk had heard of panko.

 

Im fairly sure it was corn flakes , not saltines 

 

but sub out the saltines for corn flakes  ( BTW : very fresh they had to be , both for aroma and crunch )

 

close enough Id say.

[weinoo]

57 minutes ago, rotuts said:

Im fairly sure it was corn flakes , not saltines 

 

but sub out the saltines for corn flakes  ( BTW : very fresh they had to be , both for aroma and crunch )

 

close enough Id say.

 

How about this one, @rotuts:

 

Chris French's Eastern Shore Crab Cakes

[gfweb]

Like cheesesteaks labelled Philly, I stay away from crabcakes named Maryland. Too much filler, mayo and veg and way too too much Old Bay for me.

 

Perrier's crabcakes aren't all that much work.

[weinoo]

1 hour ago, gfweb said:

Like cheesesteaks labelled Philly, I stay away from crabcakes named Maryland. Too much filler, mayo and veg and way too too much Old Bay for me.

 

Perrier's crabcakes aren't all that much work.

But they aren’t really crab cakes, with half of them by weight being shrimp.  They could just as easily be called shrimp cakes.

 

i think you’ve only had bad and/or faux Maryland crab cakes if that’s your take on them.  
 

I use very little “ filler” and prefer to call it a binder (saltines or panko). 2 T of mayo. no veg except parsley, and a proper amount of Old Bay, which isn’t too much.