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#5104216 04/01/11
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Guys work has been crazy busy(not complaining it's a good thing)So either tonight or tomorrow I will be making the dish and taking photos...so in a day or two it will be posted here. Again it will be seafood but you'll have to wait a day more before you know exactly what....


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slacker...... whistle


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Really!


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Is that an april fools joke? wink

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Come on my man, my wifes birthday tomorrow. Am I going to have to show initiative and strike out on mt own. smile

I am glad for your work in these times.
Randy


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Ok folks sorry for the delay.....and the recipe is ...
Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit.

Ingredients

16 oz. lump crab meat
2 eggs beaten
1/4 red bell pepper finely diced
1/4 small sweet onion(vadalias are best when in season)finely diced
4 tbs mayonnaise
1 1/2 tbs Old Bay seasoning
1/4-1/2 tsp hot cayenne pepper
1 1/2 tsp dry yellow mustard
1 tsp garlic powder
2 tbs chopped fresh cilantro
Fresh ground black pepper to taste
1 pinch of sugar
2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others )
extra virgin olive oil
2 tbs butter

Mix all ingrediants together except the lump crab meat.
After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up.
now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them.
Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.
I invited a new lady friend over for dinner last night,she lived in Maryland for many years and she was impressed with them.
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Looks and sounds great.

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Looks great. The sushi is a nice touch for a starch. Do you use fresh lump crab or canned. I live in Central Canada and the closest I will get to fresh is frozen, thawed.

Randy


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Although I dearly love crab but can't eat it anymore due to adult-onset allergy, I think I'm buying a can from Costco. Gonna make for wife and mother. They'll love it!


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You could substitute imitaion crab if you wanted ...wouldn't be as good but at least you could eat it.....I buy the lump crab at Sam's Club not in a can but a plastic sealed container witha metal pull tab top


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Beautiful!


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What a resume, Porn Star/Chef.


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Originally Posted by dvdegeorge
You could substitute imitaion crab if you wanted ...wouldn't be as good but at least you could eat it.....I buy the lump crab at Sam's Club not in a can but a plastic sealed container witha metal pull tab top


NO! NO! NO! If you're speaking of surimi, I would NOT recommend eating imitation crab it if you have a crab allergy. To make surimi, they actually boil crab shells (and everything that isn't legs) to get the flavor and infuse (mostly) pollock with it. It'd be a very risky experiment.


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Oopps well would have been intresting to see fremont swell up and turn red...


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LOL. No swelling; just feels like the flu. I describe it as "feeling poisoned." That's the closest description.


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pics are down but sounds good!


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Slap my Momma!
I almost died when I saw that a can of lump was $20 and so I bought one lump and one claw which was $10. I needed to do a double batch for a work pot luck lunch.
My favorite helper and I got thru the mix to the corn flakes and I thought I had put in too much Cayenne. But we mixed in the two cans and made the cakes. I put the remalade together and fried up a sample...........
Well it was out of this world good! There is a ton of crab in this and it has a great flavor.

Way to go on April. Now I have to sneak these out of the house. I am going to have to make a second batch for my wife or I am going to hear about it for sure!


Bob


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Originally Posted by Bob_B257
Slap my Momma!
I almost died when I saw that a can of lump was $20 and so I bought one lump and one claw which was $10. I needed to do a double batch for a work pot luck lunch.


Originally Posted by RobP
2. Each person has to post 1 recipe that is near and dear to them that uses simple, inexpensive, easy to obtain ingredients. If Mannlicher posts something calling for poaching in duck fat, we can cry foul ( or fowl) and he's got to put up something different. Anyone can comment if they can't get the ingredients and the person will have to put up a new recipe. The prep time should be no longer than say, 1 hour. This must be done by a certain date. Say New Year's Day ( or later if you procrastinate).


Rule #2 has been broken! wink


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It was worth it. Go with the claw if it is not possible to buy the lump. This is a great recipe.

Bob


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I guess it's not really cheap but depends on where you live and what you consider expensive...imagine Maryland and Alaska get crab much cheaper than other locals...If you compare it to purchasing crab cakes pre made or out at a restaurant it's inexpensive.....and also if someone was inclined you can substitute the imitation crab and save some $ but It wouldn't be as good as the real deal...BTW I paid $17.99 for the 1 lb at Sam's Club


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