View Full Version : weekend 11 / 12th June ... MD / UK crab cakes 4 me!
irwcustom
06-11-2005, 05:06 PM
Well, it seems nobody else is starting one this weekend and rather than post on the non music, I thought here would be ok. Today I tried to make crab cakes for lunch / dinner - and I think I did 'ok'. I bought back some Old Bay spices and Philips too from MD. Not sure if MD crabs have the same kind of meat inside as ours - white as well as brown?
Recipe:
Dry ingredients 1st:
A cup of white breadcumbs, 1/4 tsp salt, cracked black pepper corns and tsp Old Bay. mix those.
1 shelled crab - flippin' hard work! (should be 1lb but I think my crab was a bit short of that.)
Wet next:
Whisk 1 egg with 2 tsps of fresh chopped parsley, 2 spring onions chopped (scallions), some Worcestershire sauce, 1 tblsp of dijon mustard, 1/4 cup of mayo.
Add dry to wet and fold in the crab meat. Shape into cakes (4 off) in this case, but can really make 6. Cook in a pan of olive oil - about 3 tablespoons. Here's how they came out - not as black as they look!
http://img.photobucket.com/albums/v35/blackfacetwin/crabcakes.jpg
Tasted pretty good to me:) Red pesto sauce and cheese with pasta, hunks of sesame seeded bread and a bottle of Merlot. Anybody else got a different crab cake recipie?
What's your favourite meal?
Donk70
06-11-2005, 05:13 PM
Well, it seems nobody else is starting one this weekend and rather than post on the non music, I thought here would be ok. Today I tried to make crab cakes for lunch / dinner - and I think I did 'ok'. I bought back some Old Bay spices and Philips too from MD. Not sure if MD crabs have the same kind of meat inside as ours - white as well as brown?
Recipe:
Dry ingredients 1st:
A cup of white breadcumbs, 1/4 tsp salt, cracked black pepper corns and tsp Old Bay. mix those.
1 shelled crab - flippin' hard work! (should be 1lb but I think my crab was a bit short of that.)
Wet next:
Whisk 1 egg with 2 tsps of fresh chopped parsley, 2 spring onions chopped (scallions), some Worcestershire sauce, 1 tblsp of dijon mustard, 1/4 cup of mayo.
Add dry to wet and fold in the crab meat. Shape into cakes (4 off) in this case, but can really make 6. Cook in a pan of olive oil - about 3 tablespoons. Here's how they came out - not as black as they look!
http://img.photobucket.com/albums/v35/blackfacetwin/crabcakes.jpg
Tasted pretty good to me:) Red pesto sauce and cheese with pasta, hunks of sesame seeded bread and a bottle of Merlot. Anybody else got a different crab cake recipie?
What's your favourite meal? Darren, I think you did just fine. A very tempting dish.
Edit: I believe I've also seen recipes that called for finely chopped red pepper and celery added to the mix. I also believe that Carl Werkmeister has a rippin' recipe for crab cakes.
Aldwyn
06-11-2005, 05:30 PM
Cool, dude! And if the things are good... they are good!
Peace,
Aldwyn
P.S. But you can't get REAL crab cakes anyplace else but Maryland!!
Donk70
06-11-2005, 05:39 PM
Cool, dude! And if the things are good... they are good!
Peace,
Aldwyn
P.S. But you can't get REAL crab cakes anyplace else but Maryland!!
Au Contraire, my naked friend. Outside Boston, near the Sagamore bridge, there is this little town called Buzzards Bay. And in Buzzards Bay there is a place called Linsey's that served the best Crab Cakes that I have ever eaten in my life (and I've eaten plenty). They serve them topped off with lobster bisque, which is like heaven on earth to this midwestern fella. It would be worth the trip to the east coast just to eat there again.
Next time that you're up that way, stop off there. The place is owned by one of the most beautiful women that I have ever seen and her look alike sister (twins maybe?) is also a waitress there.
irwcustom
06-11-2005, 06:25 PM
I knew I had a tough job on trying to recreate the experience. + No Copperhead etc:(. Still, the weather was on a par today:cool: The Philips spices seem much different - heavy on the oregano to my nose. Gotta hear Carls recipe.
Being completely ignorant here ...but though I had my crabcakes 'broiled' over there as it just sounded healthier ..I'm still exactly not sure what broiling is:confused: Steaming? nah ..can't be.
There is but one solution ...to return for some pleasant living.
Brian
06-11-2005, 06:36 PM
Well done Darren, glad to see you brought back some Old Bay.
PS - Aldwyn you are right, the only real crabcakes are in MD.
My lunch was a medium popcorn, no "butter" at the movies. My wife and I saw "Mr. and Mrs. Smith", a very funny movie. The popcorn was mediocre and I only ate half. In other words, I didn't eat half.
My favorite meal? Black pepper shrimp at the Spice Market in NYC.
Also, I'm not sure I'm entirely comfortable with your bringing back organic material into the U.K., Darren. Don't you read science fiction? You could start an epidemic (of bay leaves maybe, kudzu possibly). I'm surprised customs is so lenient as I'm certain you declared the foreign substances.
-John
Aldwyn
06-11-2005, 08:38 PM
Next time that you're up that way, stop off there. The place is owned by one of the most beautiful women that I have ever seen and her look alike sister (twins maybe?) is also a waitress there.
HA! I challange your Boston crab cakes to a crab cake duel!!
Seriously... I'll check em out!
And you need to come into town, so we can go on the tour, and I can take you to Hemmingways for a REAL crab cake and a pint of McHenry's.
Darren: Broiling is sort of like baking. But the heat is above, rather then below the item being cooked. It's a direct heat method, where as a fried crab cake is placed in a frying pan and cooked in the pan over a fire, or hot plate, or whetever.
A fried cake comes out seered/slightly burnt and a little crunchy on the outside. A broiled cake will come out lighter (though with less flavor, IMHO) and softer on the outside.
Peace,
Aldwyn
johnreardon
06-12-2005, 03:49 AM
Attempted to make Fried eggs and bacaon, yesterday. We have a new cooker, well it was bought a year or so ago, so it's new to me, and I didn't have a clue how to work it. Bacon was burnt and eggs were hard as rock. Never mind, it was gorgeous ;)
Don't really have a favourite meal as such. Tend to just eat what comes. At my age, you tend to do a lot less of everything; sleeping, eating, running etc.
irwcustom
06-12-2005, 04:26 AM
Cheers Ald - that solves the mystery. I asked for Hemmingways at the visitor center in Annapolis ..they said that it wouldn't be open midweek in the daytime. I heard it was the really good. I liked Phillips in Baltimore best - just before the ball game.
I'll give that film a look John. I did wonder if it would be ok to bring back some spices. It made me chuckle to myself when coming into the country and they asked me specificaly before they let me loose over there if I had brought any leaves or tea! I wonder what they would have done with it if I had brought some tea;) .
Hmm you've made me hungry John ..I'm going to go and rustle up a bacon sarnie.
johnreardon
06-12-2005, 07:23 AM
I am now going to attempt to cook one of those ready-made meals, Peppered Beef with chunky chips. My daughter bought one for me on Friday, so had better eat it, in case she complains
Aldwyn
06-12-2005, 07:55 AM
Cheers Ald - that solves the mystery. I asked for Hemmingways at the visitor center in Annapolis ..they said that it wouldn't be open midweek in the daytime. I heard it was the really good. I liked Phillips in Baltimore best - just before the ball game.
Hemmingways is indeed open midweek in the day. Or at least at 3 or so when I have been in there after my last three tours! :D We'll have to get you in there next time you are back!
Phillips also makes a good cake. In fact, they have some of the best crab cake sandwhiches around, if you ask me!
Speaking of good crab cakes... I was just noticing how good yours looked in the pic. Now I will have to goout and get some for lunch. :D
Peace,
Aldwyn
At the risk of being my normal rude, loutish self, it is my opinion that Brits know as much about bacon as Americans know about Sir Francis Bacon - zilch, nada.
What you call "bacon" over there, we call "mad cow's spleen" here and we don't eat those - certainly not for breakfast.
And for God's sake, real bacon does not have hair on it! And you shouldn't need a hacksaw nor laser cutter to prepare it for bite-sized morsels.
I would rather eat real American bacon than know anything about Sir Francis Bacon - hey, my wish has come true.
-John
johnreardon
06-12-2005, 10:01 AM
At the risk of being my normal rude, loutish self, it is my opinion that Brits know as much about bacon as Americans know about Sir Francis Bacon - zilch, nada.
What you call "bacon" over there, we call "mad cow's spleen" here and we don't eat those - certainly not for breakfast.
And for God's sake, real bacon does not have hair on it! And you shouldn't need a hacksaw nor laser cutter to prepare it for bite-sized morsels.
I would rather eat real American bacon than know anything about Sir Francis Bacon - hey, my wish has come true.
-John
How dare you insult a celebrated British delicacy. Our food is amazing, really good for you and we have nice sized portions, not football field size pizza, followed by 10 gallons of coca cola ;)
How dare you insult a celebrated British delicacy. Our food is amazing, really good for you and we have nice sized portions, not football field size pizza, followed by 10 gallons of coca cola ;)
Ummmmmmmmm....pizza.....with bacon on it! Real American bacon - hairless bacon!
-John
irwcustom
06-12-2005, 01:15 PM
Hemmingways is indeed open midweek in the day. Or at least at 3 or so when I have been in there after my last three tours! :D We'll have to get you in there next time you are back!
Phillips also makes a good cake. In fact, they have some of the best crab cake sandwhiches around, if you ask me!
Speaking of good crab cakes... I was just noticing how good yours looked in the pic. Now I will have to goout and get some for lunch. :D
Peace,
Aldwyn Ah ..wish I could just pop out to lunch for a crab cake. Now I know what goes into one, I think they'd taste all the better. The shelling of the crab is the hardest part - but then I did pick out the legs which I think 'commercially', they would chuck them - the claws and body being easier. They used to leave the 'feathers' / 'dead mans fingers' in the crabs ..if you eat them, your either going to be very ill ..or worse. But this was a supermarket one so they probably take them out for safety. I'm up for Hemmingways - and don't worry, I'm not doing too bad on factory visits myself - especially for a foreigner! (3 times to the factory - 2 tours and one PRS talk and gig)
I swear this is true John ...I had my American friend come over and i showed him around over here - we did a fair bit and he liked London. I did him a bacon sarnie one morning and he loved it ....he specifically commented on the quality of it "your bacon is much better quality than ours ..no fat on it hardly at all" were his exact words (I had shaved it before cooking though come to think of it;) ).
I've never had a hairy bit since I bought a packet of 'Pork scratchings' which is basically fried offcuts of dead pig with spices and extra collesterol - I'll never eat that again ..uurrrggghhh!
Your minced beef is much better - lean and tasty. if UK posts go a bit off- beat and madcap, it is merely because we have digested a madder bit of cow than normal. You are what you eat as they say.
You are what you eat as they say.
You know that what you eat, you are
But what is sweet now turns so sour.
We all know obladi-blada,
-John
Darren, of course I will not apologize for my insensitive and likely unfounded remarks but I will say that my experience with British "bacon" comes from several hotels and restaurants - never with an actual human who might care enough to shave the meal before serving.
-John
kingsleyd
06-13-2005, 09:55 AM
Phillips also makes a good cake. In fact, they have some of the best crab cake sandwhiches around, if you ask me!
Sally and I had a lovely dinner there on Thursday night. She ordered crab cakes and they were delicious. I had the soft shell crabs, also excellent.
The place donk70 mentioned is about 10 minutes from my dad's house. Their cakes are awfully good, but not quite up to MD standards.
Aldwyn
06-13-2005, 12:42 PM
Sally and I had a lovely dinner there on Thursday night. She ordered crab cakes and they were delicious. I had the soft shell crabs, also excellent.
The place donk70 mentioned is about 10 minutes from my dad's house. Their cakes are awfully good, but not quite up to MD standards.
Thanks Kingsley!
Hey Don... hear that?? "NOT QUITE UP TO MD STANDARDS"!
HA!
;)
Peace,
Aldwyn
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