Crab cakes....thinking out loud

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cracker75
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2011/05/07 17:02:02 (permalink)

Crab cakes....thinking out loud

Ok, just pondering. Fry some bacon, separate grease (maybe add a little butter), add flour to make a roux. Thin roux with heavy cream or half and half, add crab base, thicken, set aside to cool. 
 
Gently fold into fresh crab meat, portion into 3oz patties, roll in herbed bread crumbs (bread crumbs, thyme, granulated garlic, granulated onion, S&P,  processed in Robo).
 
Pan fry and serve. 
 
Did a quick google search and couldn't find much like this, maybe it's a bad idea?
#1

13 Replies Related Threads

    Greymo
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    Re:Crab cakes....thinking out loud 2011/05/07 17:10:26 (permalink)
    I really think this is a bad idea.  The  flavor of wonderful crabmeat should shine  and  bacon grease will take away from it.  Why  would you  want to do a roux?
    #2
    chewingthefat
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    Re:Crab cakes....thinking out loud 2011/05/07 17:15:06 (permalink)
    What were you going to do with the roux?
    #3
    BelleReve
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    Re:Crab cakes....thinking out loud 2011/05/07 18:41:08 (permalink)
    You don't even need the breadcrumbs.  You know those imported frozen
    Chinese shrimp that aren't good for much?  Put a few in the food processor and make a puree to add as a binder.  They don't really overpower the taste of the crab, but add a  little something.  Try it
    #4
    Michael Hoffman
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    Re:Crab cakes....thinking out loud 2011/05/07 18:47:18 (permalink)
    Bacon, roux, cream, crab base and bread crumbs? Why? Don't you like crab cakes?
    post edited by Michael Hoffman - 2011/05/07 18:49:29
    #5
    cracker75
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    Re:Crab cakes....thinking out loud 2011/05/07 18:50:45 (permalink)
    The roux is the binder. I'm just so tired of all the stuff people use for "filler", and of course.....I love bacon. That being said, overpowering the crab is not a good idea IMO. Just playing around with ideas.
     
    I worked at a place where we just made a crab roux as binder, breaded them and that was it. Very tasty. Just crab.
     
    I won't waste the money or crab on an experiment if there are enough negative opinions. 
    #6
    Michael Hoffman
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    Re:Crab cakes....thinking out loud 2011/05/07 18:53:54 (permalink)
    You don't need a binder, really. A touch of mayonnaise, perhaps, and a few crushed Saltines.
    #7
    chewingthefat
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    Re:Crab cakes....thinking out loud 2011/05/07 20:13:31 (permalink)
    Then use butter for the roux, I can't believe I'm saying forget the bacon, but forget the bacon!
    #8
    Michael Hoffman
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    Re:Crab cakes....thinking out loud 2011/05/07 20:17:30 (permalink)

    #9
    Foodbme
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    Re:Crab cakes....thinking out loud 2011/12/23 02:13:03 (permalink)
    Here's the recipe I use every Chreistmas Eve:
    Ho Ho's Christmas Eve Crab Cakes
    1/2 c mayonnaise
    1 large egg, lightly beaten
    1 T Dijon mustard
    1 T Worcestershire sauce
    1/2 t hot sauce
    1 pound fresh lump crabmeat, drained
    1 c crushed saltines (about 20 crackers)

    Stir together the first 5 ingredients, and fold in the crabmeat and saltines.

    Let stand for 3 minutes.
    Shape into 8 patties.  I use a 1/3-cup to measure them out
    Place on a wax paper lined baking sheet, cover and chill for 1 hour.
    Fry on each side for about 3-4 minutes, in a little bit of oil.
    Drain on paper towels.
    Sometimes I make them and freeze them.
    To cook, I put them in the oven (frozen)at 400-425*. Browned and crispy on the outside until they are done
     
    #10
    Michael Hoffman
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    Re:Crab cakes....thinking out loud 2011/12/23 10:51:48 (permalink)
    OK. I should have posted this long ago. It's the best crabcake recipe I've ever used, and it makes the best crabcakes you'll ever have -- and it's thanks to Greymo.
     
    Kay's Crab Cakes
    Ingredients:
     
    1 egg beaten
    1/4 tsp salt
    3/8 cup mayonnaise
    1/4 tsp black pepper
    1/4 tsp dry mustard
    1 Tbsp parsely flakes
    6 finely crumbled Saltines
    1 tsp Old Bay Seasoning
    1 pound lump crabmeat
     
    Directions:
     
    Pick through crab meat to remove any shell. Mix igredients lightly using hands. (I mix everthing but the crab and crumbs together first to make sure it's well blended.) Make into cakes about 2 - 3 inches across -- don't make them too big or they will be harder to handle, and don't compress too tightly. Here's the most important step, put the uncooked cakes on a tray or cookie sheet, cover them with plastic wrap and let them chill all day in the refrigerator (I find that making them early in the day is best for this to work). That way they won't fall apart even though there's barely any filler. Brown cakes in skillet for about 4 minutes per side. What you fry them in is your choice.
     
    #11
    Twinwillow
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    Re:Crab cakes....thinking out loud 2011/12/23 10:53:31 (permalink)
    Foodbme ~ Now that's a recipe I can live with! And, very much the way I make them. I use (just) a little Panko instead of Saltines. Good one!
    #12
    Michael Hoffman
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    Re:Crab cakes....thinking out loud 2012/07/17 16:07:32 (permalink)
    New name. Same troll.
    #13
    johnchristopher1
    Junior Burger
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    Re:Crab cakes....thinking out loud 2012/09/29 02:38:40 (permalink)
    Hi Michael Hoffman, its really superb information thanks for sharing. Am going to try it...
    #14
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