Posted up in the "Freak Show" by accident, here it is for the food forum.
Helped the local Portagee hall with their crab feed last night. 500 people in an hour, close to a ton of crab (literally) and two hundred pounds of chicken. Took home about five pounds of Dungees, so, low cal snack time.
Last edited by calikooknic; 03/01/15. Reason: +pics
Looks great. I did a fair bit of work at our Anacortes refinery and would stay in LaConner and eat the hell out of crab cakes at the Seafood and Prime Rib. Killer stuff.
I love Dungee's! Never had them as cakes, but I'll bet they don't suck. I'm pretty sure I could make half a dozen disappear rather quickly. They look great Sean!!
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
Sean those look great!..not to step on your toes here's my recipe for crab cakes I posted a few years back
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.
Judging by the counter of ingredients, our recipes are very alike. The only difference being I roll mine in breadcrumbs just before frying. Either way, fantastic eats!
I'm a simpler is better kinda guy when it comes to CC's.
Best I've had were at a place I worked years ago, Peasant Uptown. Sous chef had hands the size of a skillet with 5 handles, and damn could he pick crab. Dump a whole pound or two in each hand and flick out any tiny piece of shell.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
I'm a simpler is better kinda guy when it comes to CC's.
Best I've had were at a place I worked years ago, Peasant Uptown. Sous chef had hands the size of a skillet with 5 handles, and damn could he pick crab. Dump a whole pound or two in each hand and flick out any tiny piece of shell.
You want to see some picking go to one of the festivals on the Eastern Shore. I've watched those ladies pick a crab clean in under 15 seconds. It's nothing to see a pound of lump produced in a couple of minutes. Here's one from Crisfield.
Folks around here look at ya like ya have a third eyeball if you mention blue crabs in the same sentence as a dungy.
Fact is dungy are easier to eat but blues give up nothing in flavor. I love blue crabs. Had a buddy that grew up in Beaufort. Every summer he'd head home and return with a huge cooler slap full of blue crabs!
Holy god, I ate and drank myself silly every time.
One year my dog got into all the buttery, spicy shells and bits. She ate herself sick and the exploding azz was epic. Took nearly a month to get the house decontaminated
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
some may know that for many years, I owned and/or operated seafood restaurants in Florida. The recipe below is one I worked up back in the eighties. I would guess I served thousands of them over the years, and never had a need to vary the recipe. In 2013, visiting family out west, I fixed these for a gathering. One of the guests was a 'famous chef', with a restaurant in Vegas. He said they were the best crab cakes he had ever eaten.
Quote
Sam's Crab Cakes
One beaten egg 1/4 cup Hellmann's Mayo Several tablespoons of chopped scallion/ parsley mix Dash of Salt, 1/4 tsp white pepper 16 ounces of Lump Crab meat
1/2 cup bread crumbs. (A Hot Dog roll in the food processor works great for the crumbs). Add in 5 or 6 Ritz crackers when you make the crumbs
In a bowl, mix the first 4 ingredients, then add in the crab meat. Mix in the crumbs, until you get a mixture that will hold together when you make a patty. Add a little more Mayo if needed to keep the cakes together. Do not add much more though.
Form patties in your hands. Have some of the crumbs on a plate. Briefly lay them in some of the crumbs, and sauté in a mix of butter and olive oil. Brown on one side, then turn and brown on the other side.
Dan, your recipe does look great, but I will have to go with the last sentence of your post.
"I tend to just see what I have on hand and get creative."
I looked at about five or six recipes on line, looked in the fridge and cupboard, and started mixing. Let them chill for thirty minutes in the fridge, and got my pan, olive oil, and butter ready for battle. Wish I would have made up a cilantro/jalapeno/sour cream tarter sauce like I make for fish tacos, but it still went down ok.