truenative
I'm what makes bread wonder.   SSHOLE |
Posts: 305 Registered: 1/6/2005 Offline
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8/5/2006 at 04:09  |
Truenative's Crab & Lobster cakes:
2 Small Lobster Tails - Steamed
1.11 Lb Snow Crab - Steamed
4 Large White Or Small Portabella Mushrooms - cubed fine
1/2 Sweet Vidalia Onion - Cubed Fine
1/2 Red Bell Pepper or other Sweet Red or Colored Pepper - Chopped Fine
Green Onions (scallions) - Sliced 1/8" about 1/2 a bunch from the green end back
2 Eggs - Beaten - I use about 1-1/2
1/2-3/4 Cup Mayonnaise (not light you pinko pansies)
1/2 Crusty White Baguette - Sliced & Dried to 'Stale' in 200* Oven
1cup ? Bread Crumbs - ~Till it looks Right~
Salt & Black Pepper
1/2 Tbsp Paprika
A few Dashes of Hot Sauce within reach
Zatarans Cajun Spice - Or similar to taste or convenience
First Saute Onions, Mushrooms & Green Peppers in a little olive oil. This is where I add a lot of the seasoning because the cooked mixture blends & carries the flavors well. ~ Set Aside
Steam your Crab Legs & Lobster Tails.Let Cool a little and Pull the Meat from the shells, Chunk the lobster and Pull the crab to leave it a little stringy. ~ Set aside and let cool. Lobster Tails are optional but were on sale 10 for $40 and that's what sucked me into this whole mess in the first place. I would have used lobster solo but because the crab is a little stringy it helps hold the cakes together.
Toast the bread for 30-45 min on low heat, Enough to rob the moisture and make the bread almost stale. Chop about half of the bread leaving it chunky, crush the rest in you powerful masturbation grip.
Combine Crab, Lobster, Toasted Baguette crumbs, Saute Mix, 1-1/2 Eggs, Green Onions, Spices & some mayo and begin to mix. As you mix you mix add the rest of the mayo and some more bread crumbs until a sticky consistency befitting of a uncooked crab cake. I guess this part is a little like mixing concrete; there isn't a direct way to describe when you have hit the right mix, it just comes together. My closest guess would be somewhere on the softer side of oatmeal cookie dough. Dash of water is ok, Oil isn't needed.
To cook up the batter I used a cast iron Wok from The Wok Shop in Chinatown San Francisco with about 1/8 Vegetable oil on Med-High heat. A skillet or deep fryer would work too if thats your style. Roll the batter into golf ball sized glob and slightly flatten. Lay carefully in hot oil and let fry until slightly brown, flip & let cool on Paper towel to drain grease.
Sauce: I threw together a half ass remoulade with mayo, two types of spicy mustard, 2 tsp Worcestershire , Cracked Pepper, Dash Hot sauce other crap from the door of the fridge etc... Wiki remoulade for the full recipe.
Serve Hot With Sauce. "Fuck Maryland" is how one of my friends described it tonight. I normally wouldn't post a recipe but this was really the best crab cake I've ever had.
edit fer spalleng
On 2006-08-04 at 23:13:29, truenative wistfully remembered Bowie's codpiece in Labyrinth
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I live for Warm Beer and Cold Women!
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ghostrider
liberal exit  SSHOLEPosts: 2446 Registered: 7/29/2004 Offline
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8/6/2006 at 20:23 |
If yer gonna get 'snow crab', make sure they're Opilio's, as they are better tasting than Tanners.
I am so gonna make this recipe, BTW.
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I build plastic bonfires on the beach and skip batteries into the lake ~ Cockroach |
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LORDKAHUNA
Don't make me fuk your moustache  SSHOLEPosts: 1623 Registered: 8/5/2003 Offline
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8/6/2006 at 20:39 |
This sounds awesome.
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the rice I had yesterday came out practically verbatim |
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