RECIPE: Real Crabcakes
- Thread starter MadJack
- Start date
18oz. good stuff too. Tasted pretty good for packaged claw meat. (From Florida, not China)
living on a marsh in s.c. we get all the crab we can eat in the backyard ,, also shrimp . have come to enjoy adding some chopped shrimp into the cakes ... pat conroy lives in the area, wrote a cookbook on low country recipies.. does not use beadcrumbs in his crabcakes .. p.s. conroy wrote prince of tides the citadel ,loosing season etc... great writer if you have never heard of him....
the pat conroy cookbook... 1 lb lump crabmeat, 1 egg white slightly beaten 1 tblspoon all purpose flour, 2 tbs fresh chives, 1 tsp blk pepper, 1/4 tsp cayenne, 2 tsp kosher salt 3 tbs unsalted butter 2 tsp peanut oil,, he refrigerates the cakes for 1 hr after forming them .. this is a different kind of cookbook. " people, places and great meals he has experienced conroy mixes them together with mouthwatering reciopes from the deep south """..... i moved to s.c. 6 years ago from the northeast, being an avid cook/chef, i am fascinated with the "low country cusine" first thing you learn here is that in the north, the word barbeque is a verb..... here, it is a noun !!! think about it !! p[.s conroy is a great read the great santini, prince of tides, were filmed here ...., beaufort.s.c. pat lives on fripp island, a great place to vacation for allya,all who live in a cold climate.. better than hilton head which is ajacent, 1 mile as the crow flies, but 2 + hours to drive.. ocean course is one of the best, most beautiful in s.c. questions, email me
Low Country is some of the best eating in the US!!! Been over there many times and friends live in HH.
Have you learned to like grits yet? And like in My Cousin Vinnie "no self-respecting southerner makes instant grits":mj07:
and yes, in the south, BBQ is a food or sauce, NOT the act of cooking:nono:
thanks for recipe....will give it a shot!!!
grits ??? cannot eat .. also boiled peanuts are big here,,, cannot eat !! LOOK US UP IF EVER AT HH ....
I am going woth a hybrid of the Jack and New Redneck recipes.
Crabmeat 16-18 oz
1 Egg white beaten
Mayo 3 tbsp
Flour 1 tbsp
Mustard 1.5 tsp
Salt 1 tsp
Cayenne .5 tsp
Black pepper .5 tsp
Parsley .5 tsp
Chives .5 tbsp
Will try to post pics, but am not sure how to do that.....
Crabmeat 16-18 oz
1 Egg white beaten
Mayo 3 tbsp
Flour 1 tbsp
Mustard 1.5 tsp
Salt 1 tsp
Cayenne .5 tsp
Black pepper .5 tsp
Parsley .5 tsp
Chives .5 tbsp
Will try to post pics, but am not sure how to do that.....
Pan fry or broil?
I have never used my broiler. I don't see heat settings, so I don't know how in the hell it works.
I broiled them at 525. I added a tablespoons of soften butter to the mix. They came out great, but do not look like Jokers. Mine look like the crab cakes at ruth's chris.... like a pile of seasoned crabmeat barely held together.
I took some pics, so will try to post 'em. I am going to do it again, but am going to clean it up a bit. Next time I'll leave out the chives, reduce the mayo by half and add a second egg white.
Also, I'll pan fry in butter next time at medium heat....
I just used Jac's recipe with some good crab meat and they turned out great! Did a few things differently, but it still is great!
Woot!
Woot!
Added in onions, put the Worcestershire Sauce into the mix, and used a mix of yellow mustard and ground mustard.
You're not getting this for $9.99 anywhere and this is what you're supposed to be using.
I doubt you can get claw meat for $9.99
i use to get two of those for 15 bucks from my old buddy shady. Sometimes two for ten. Miss that guy. Sometimes Acme has it on sale for about 15 a can. The smaller lump for 9.99.
There is a way to get the shells out of the meat my brother uses. almost positive he broils the meat. Not very long and what this does is turn the shells shiny so u can pick them right out.
Nice - I think I am going to use another suggestion here that uses chopped up shrimp as part of the breading.
Will definitely be adding onions next time.
I am also taking out the cayenne and adding more Old Bay in its place. I like the heat, but I like the heat better from the sriracha.
Here is an awesome remoulade sauce recipe.
Five spear dill pickles
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 (fucked up name)
Blend all components until saucy.
Simple.
Easy.
