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  1. #1

    Crab Meat Recipes

    Let's see em, boys.

    Here is my Crab Cake recipe, which I took from MadJack and then modified.

    The sauce is a recipe that Joker posted and I really like it.

    Crab Cakes

    1 pound of crabmeat.
    2 beaten eggs
    4 tablespoons mayo - REAL mayo
    2 teaspoons OLD BAY
    1/2 teaspoon cayenne
    1.5 teaspoon mustard - yellow
    1 Dash of Mustard powder
    1/2 cup crushed bread crumbs
    1/4 onion chopped
    1 teaspoon parsley
    2 tablespoons Worchestershire Sauce


    375 degrees, 20 minutes

    Remoulade Sauce

    Five spear dill pickles (OPTIONAL)
    1/2 cup of mayo
    sriracha to taste
    A punch of Old Bay (not a pinch, a punch)
    A punch of Emril's Original Essence (OPTIONAL)
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  2. #2
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  3. #3
    Registered User Cie's Avatar
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    New Orleans
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    Ingredients

    1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
    ½ CUPS SOFT BREAD CRUMBS
    1 EGG, BEATEN
    ¾ CUP MAYONNAISE
    1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
    1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
    1 TABLESPOON MINCED FRESH PARSLEY
    1 TABLESPOON LEMON JUICE
    1 TEASPOON WORCESTERSHIRE SAUCE
    2 TEASPOON YELLOW MUSTARD
    ¼ TEASPOON BLACK PEPPER
    DASH OF HOT SAUCE

    Directions:

    COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
    SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
    BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
    SERVE WITH LEMON SLICES, SLAW AND REMOULADE



    I am making these tonight as long as lump is available at grocery, but I use panko bread crumbs. Enjoy!
    Last edited by Cie; 12-24-2010 at 06:46 AM.
    "There are a lot of places I like, but I like New Orleans better"

    Bob Dylan

  4. #4
    Gary's Crab Nacho Plate

    1/2 LB Lump crab meat
    1/2 can refried or black beans
    Chopped onion
    Sliced Jalapeno (fresh)
    1/2 cup Sour Cream
    Shredded Colby Jack cheese
    1/2 can of diced tomatoes with green chilies (Rotel)
    Tortilla Chips
    Old Bay Seasoning
    Butter


    Put skillet on stove under low heat.
    Coat skillet with butter, add crab meat, onion and jalapeno. You are only trying to warm the meat, not "cook" everything.
    Mix in Old Bay and a little more butter as you go.

    On a large plate, spread the beans across whole plate, then heat the plate in microwave.
    Spread the cheese over the beans and heat in microwave to melt cheese.
    Put contents of skillet on top of beans and cheese.
    Add sour cream and diced tomatoes.
    Use the tortilla chips to scoop up the crabby bean goodness.

    I don't recommend using salsa because it will mask the flavor of the crab, and the diced tomatoes are there as the replacement for salsa.

    This dish goes great with Miller High Life and football.
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  5. #5
    Manhattan Crab Chowder

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onion
    • 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
    • 2 tablespoons minced garlic
    • 2 teaspoons Italian seasoning blend
    • 1/8 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
    • 1 1/2 cups water
    • 2 cups precooked diced potatoes, (see Tip)
    • 2 cups canned crushed tomatoes
    • 1 pound pasteurized crabmeat, drained if necessary

    Preparation

    1. Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
    2. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.
    Tips & Notes

    • Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables
    http://www.eatingwell.com/recipes/manhattan_crab_chowder.html
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  6. #6
    Quote Originally Posted by gmroz22 View Post
    Manhattan Crab Chowder

    Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onion
    • 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
    • 2 tablespoons minced garlic
    • 2 teaspoons Italian seasoning blend
    • 1/8 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
    • 1 1/2 cups water
    • 2 cups precooked diced potatoes, (see Tip)
    • 2 cups canned crushed tomatoes
    • 1 pound pasteurized crabmeat, drained if necessary
    Preparation
    1. Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
    2. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.
    Tips & Notes


    • Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables
    http://www.eatingwell.com/recipes/ma...b_chowder.html


    now there is a SUPER BOWL PARTY...


    oyster crackers..iced tea...sliced dills




    It's another great day to be alive.

  7. #7
    Here is my dinner from last night



    Crab Cake with Remoullaide Sauce (sp?)
    Seafood Salad Sandwich
    Crab Soup
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  8. #8
    Registered User Nole's Avatar
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    Quote Originally Posted by gmroz22 View Post
    Here is my dinner from last night



    Crab Cake with Remoullaide Sauce (sp?)
    Seafood Salad Sandwich
    Crab Soup


    That looks great Gary!

    Next week I'm going to make these damn crab cakes! Tired of hearing how great they are!

    Never had them until I bought some mini-cakes last week, mostly because of you guys liking them so much. They were tasty and I liked the sauce. I bet making them from scratch they're even better!

    I got the jambalaya down!

    Keep up the fine cooking!
    "I am classy as fuck and you wouldn't know anything about that if you don't drink wine. I am fucking serious."
    Joker

    "Warty McMuffin ...........WTF "
    Betone

  9. #9
    Registered User hedgehog's Avatar
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    Quote Originally Posted by gmroz22 View Post
    Here is my dinner from last night



    Crab Cake with Remoullaide Sauce (sp?)
    Seafood Salad Sandwich
    Crab Soup
    that looks good, I like the square plate and bowl

  10. #10
    Registered User dunclock's Avatar
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    I have that EXACT same dish set .... Food Network

    I got the midnight munchies last night and fired up the following:

    bought some backfin crab that was on sale for $5.99 lb

    sauteed it in a little butter, lemon juice, smoked garlic and a little Tony Chachere extra spice

    whipped up 4 eggs and put in hot pan with a little bacon grease and melted butter to coat

    as eggs firmed, put the marinated crab meat and shredded Mexican cheese on the eggs and flipped

    then put a little Louisiana Hot Sauce and Old Bay on top after completing...one word YUMMY

  11. #11
    bought some backfin crab that was on sale for $5.99 lb


    awesome...


    stock up buddy...


    you can freeze it for those Jan. and Feb. munchies..

    stuck in the snowbound house and nay a crab sandwich ..




    It's another great day to be alive.

  12. #12
    Registered User dunclock's Avatar
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    I also bought me some 100% Jumbo Lump crab meat that I will be making awesome crab cakes this week .... will post final details as I change em up just a little each time but they are always at least 95% pure crab as I use very little bread crumbs and mayo...the egg does a good job of holding together

    the backfin is awesome for omelets, pastas and salads especially at $5.99

  13. #13
    Quote Originally Posted by dunclock View Post
    I have that EXACT same dish set .... Food Network
    Yep. Food Network.
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  14. #14


    It's another great day to be alive.

  15. #15
    Registered User Cie's Avatar
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    Quote Originally Posted by Cie Grant View Post
    Ingredients

    1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
    ½ CUPS SOFT BREAD CRUMBS
    1 EGG, BEATEN
    ¾ CUP MAYONNAISE
    1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
    1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
    1 TABLESPOON MINCED FRESH PARSLEY
    1 TABLESPOON LEMON JUICE
    1 TEASPOON WORCESTERSHIRE SAUCE
    2 TEASPOON YELLOW MUSTARD
    ¼ TEASPOON BLACK PEPPER
    DASH OF HOT SAUCE

    Directions:

    COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
    SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
    BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
    SERVE WITH LEMON SLICES, SLAW AND REMOULADE



    I am making these tonight as long as lump is available at grocery, but I use panko bread crumbs. Enjoy!
    I didn't use bread crumbs, which made them soupy. Next time going to cut mayo to 1/4c and use a touch of bread crumbs.
    "There are a lot of places I like, but I like New Orleans better"

    Bob Dylan

  16. #16
    Registered User dunclock's Avatar
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    Quote Originally Posted by Cie Grant View Post
    I didn't use bread crumbs, which made them soupy. Next time going to cut mayo to 1/4c and use a touch of bread crumbs.
    yep try a 1/4 cup just to give some support but I defo want the 95% range and natural crab flavor to dominate

    WTF am I doing giving cooking advice to a Cajun

  17. #17
    Bump
    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  18. #18
    Registered User
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    Quote Originally Posted by WhatsHisNuts View Post
    Let's see em, boys.

    Here is my Crab Cake recipe, which I took from MadJack and then modified.

    The sauce is a recipe that Joker posted and I really like it.

    Crab Cakes

    1 pound of crabmeat.
    2 beaten eggs
    4 tablespoons mayo - REAL mayo
    2 teaspoons OLD BAY
    1/2 teaspoon cayenne
    1.5 teaspoon mustard - yellow
    1 Dash of Mustard powder
    1/2 cup crushed bread crumbs
    1/4 onion chopped
    1 teaspoon parsley
    2 tablespoons Worchestershire Sauce


    375 degrees, 20 minutes

    Remoulade Sauce

    Five spear dill pickles (OPTIONAL)
    1/2 cup of mayo
    sriracha to taste
    A punch of Old Bay (not a pinch, a punch)
    A punch of Emril's Original Essence (OPTIONAL)

    I am really a CRab meat lover!!! And this sounds worth trying!!! < thanks for the recipe<3

  19. #19
    now there is a SUPER BOWL PARTY...

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