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Crab Cakes


taryn
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Try Maine purveyors - very good quality, and delicious.  About $20/lb shipped

 

http://www.harborfish.com/products/product-detail.php?id=104

"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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I like to make crab cakes with jumbo lump crab, some diced green onion, a little mayo and egg for binder and a shot of dry mustard.  A good way to get a little shot of bay seasoning flavor ( I like the Chesapeake Bay seasoning from Penzey http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschesapeakebay.html a lot better than Old Bay, not as salty and hot with great flavor) is to coat the crab cakes in panko bread crumbs with a little bay seasoning mixed in.  I never mix the bay seasoning in with the crab.

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As far as I was aware, in the US, crab meat in containers is already fully cooked. I don't think you can buy raw crab meat other than whole crabs - which are usually alive when you buy them.

  

Try Maine purveyors - very good quality, and delicious.  About $20/lb shipped

 

http://www.harborfish.com/products/product-detail.php?id=104

  

You can buy fresh, unpasteurized lump crab from Maryland from several purveyors. Very expensive. I only make crab cakes, or frankly most seafood, when I am on the East Coast. Spoiled.

Thanks for the answers, everyone - and DTBarton, for your general recipe, which I appreciate but haven't quoted here.

Except...now I'm *really* confused. I thought crab meat was one of those things that you had to get from a freshly killed crab - as in, kill it immediately before cooking. Y'all seem to be saying that's not necessary. Please educate me:

* Have I been misinformed about the need to cook crab immediately after killing it? (Be gentle, please!)

* How long can uncooked crab be kept, and how, before it starts to spoil?

* What sort of crab meat is the default when I'm looking at a crab cake recipe? I read things like "lump crab meat" but never specifications of whether it's in a container or freshly-dug from the shell. It appears that everyone in the world knows but me. *blush*

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I use fresh dungeness crab, cooked, then plucked out of the shell.  But I live in the Pacific Northwest and I'm not sure fresh dungeness crabs are available much outside of the West Coast.  A couple of "tricks" I use that I think make my crab cakes very moist--I add thick, homemade mayonnaise, fresh white bread crumbs and fry the crab cakes only in clarified butter.  The dungess is a really rich crab so combined with eggy mayo and fried in pure butter it's pretty decadent.

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Crab cakes are a bit of a splurge ($$), but when meat is at a good price... I'm making CCs the way my grandmother did.  She'd add some VERY finely diced onion & bell pepper, a little mayo, an egg, and just a little bread crumbs or crushed saltines.  Don't think she EVER had hot sauce in her kitchen, but I like a few good shakes from the bottle in mine.  Shape cakes and stick in fridge to firm up a bit.  Into beaten egg and then seasoned crumbs. Shallow fried in BACON GREASE.  I like homemade cocktail sauce with mine... enough horseradish to make it PINK.

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BTW. Even better than Crab Cakes in my opinion are Conch Cakes. But you need fresh conch, and I think there's only one place in the entire Bahamas that makes it. 

 

http://offthebroiler.wordpress.com/2012/05/20/grand-bahama-beach-food-at-its-best/

Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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Oh, Jason, I do love conch!  Thanks for that link!

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Made some yesterday..from lump meat about a pound!!

 

Saute a bit of onion and a slight bit of garlic in butter, cool, them add in some whipped youkon gold potaoes, from the other night. Sweet Paprika and a creole seasoning I had , meyo, one egg white only.  Folded in  crab add fresh parsley.  Formed the cakes and let them set.

 

Cooked them on the grill top plancha

 

Awesome-- not dry at all

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Its good to have Morels

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