If you ever feel like mixing it up or dont have crab for your cakes try grouper or snapper. I have about 30-40 pounds of snapper and grouper in the freezer and have tried every way I know to use it. Tonight was grouper cakes:00hour Being my first try they were not the quality I wanted, but I assure you there were non left after me and the wife and kids finished. I know your a connoisseur, what recipe do you use?
Jack
- Thread starter UGA12
- Start date
Here is a slight variation on Jack's recipe
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
I like to bake them at 450 degrees for 20 minutes.
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
I like to bake them at 450 degrees for 20 minutes.
I didnt use mayo, what does this do for the cakes?
Well I assume you dont use onions but is there anything you would add.
That looks like it. I posted here before but my wife makes them and I don't pay attention anymore. Mine don't turn out as good as hers and we use the same recipe. Go figure, huh?
Onion and crabmeat don't go together, IMO.
Once I was with a Canadian friend who put ketchup on his crabcake when I wasn't looking :scared :scared :scared
Get the best crab meat you can find. The bigger the lumps the better. You want LUMP BACKFIN meat. Brand doesn't matter. Sam's Club is probably your best shot for the Mid West folk.
Yeah, there might be some shells in there, so try to get that out but don't shread your meat.
The most important ingredient is OLD BAY seasoning. Walmart is the only place I can find it here but you should be able to get it online as well. The pretenders are definitely not the same. You need OLD BAY!
INGREDIENTS for 4 large 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 - she uses yellow
1/2 cup crushed bread crumbs
1 teaspoon parsley
Mix it all up except the crab meat.
Once it's all mixed up, add the meat but try not to break the lumps up.
Carefully make into cakes. This makes about 4 large ones.
Put in frig for at least an hour before you cook.
I make her sprinkle more OLD BAY on them before the frig part
Broil those babies until brown both sides. It only takes about 5 minutes per side. Don't over cook!
I like to drop about 5 drops of worchestershire on mine before eating.
No catsup
*maybe* tartar sauce *maybe*
enjoy!!
you can fry them but don't ruin them by doing that
Yeah, there might be some shells in there, so try to get that out but don't shread your meat.
The most important ingredient is OLD BAY seasoning. Walmart is the only place I can find it here but you should be able to get it online as well. The pretenders are definitely not the same. You need OLD BAY!
INGREDIENTS for 4 large 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 - she uses yellow
1/2 cup crushed bread crumbs
1 teaspoon parsley
Mix it all up except the crab meat.
Once it's all mixed up, add the meat but try not to break the lumps up.
Carefully make into cakes. This makes about 4 large ones.
Put in frig for at least an hour before you cook.
I make her sprinkle more OLD BAY on them before the frig part
Broil those babies until brown both sides. It only takes about 5 minutes per side. Don't over cook!
I like to drop about 5 drops of worchestershire on mine before eating.
No catsup
*maybe* tartar sauce *maybe*
enjoy!!
you can fry them but don't ruin them by doing that
:0074 They were so good last night I am making more tonight. Granted I am not using crab but the grouper came out great. Tonight it is snapper cakes with yalls recipe. Fried them last night, tonight I will do half fried half broiled. Those must be some big cakes if you only have 4 of them. I think I had about 15 biscut size cakes last night. Thanks
Make them smaller. i think they are great when they are a little bigger than doughnut holes.
if you don't use mayo, do they stay together? The mayo is the glue.
uga....as a friend,i suggest you use your hands to get the shells out ....:0008
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The stayed together pretty well last night and all I used was an egg, a little milk, bread crumds and a handfull of crushed up cheese nips to go with the fish and trinity and spices. Actually didnt do them tonight as I forgot my oldest had a soocer game, but the snapper is in the fridge ready for tomm. Going to try the mayo thing and see what difference it makes. The old bay sounds good, nit sure how I bypassed that on the spice shelf last night, I did use tony chacheres cajun seasoning(which by the way yall need to pick up if you dont have any).
:nooo: :nooo: :nooo:
