Crab Cake Dilemma
dandyrandylou
7 years ago
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writersblock (9b/10a)
7 years agolindac92
7 years agoRelated Discussions
Kathleen_LI - your crab cake recipe?
Comments (16)Food, it was a lb. container. I think it was about 14.00..It was all white meat, not that nasty brown stuff I have seen in cans.. You live close enough to a Costco to make it worthwhile, imho. Not for just crab..My son has 4 little ones under 8 and they shop at Costco a lot! For just the 2 of us it isn't worth it, but we like to make a field trip out of it..LOL..It is almost an hour away. DH likes to buy his wine at the liquor store , in the same building, but you don't have to belong to shop there.. My 5 y o gson didn't mind picking up the horseshoe crab , but the smell got to him..LOL They did love digging for the clams, but they wouldn't eat them!...See MoreWhat to have with crab cakes?
Comments (13)Asparagus! Have I got an asparagus recipe for you. I made this for DD when she was recovering from a broken jaw and needed soft foods. It was delish and a dish that I will make for company! It is even good the next day. I regret that the recipe looks long and complicated. It is not complicated at all. Asparagus Souffle from Simply Recipes INGREDIENTS 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces Salt 1/4 cup chopped shallots 1 clove garlic, chopped 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried 4 Tbsp unsalted butter 1/2 cup finely ground dry bread crumbs 3 Tbsp cake flour (can substitute all purpose flour) 1 1/4 cup whole milk 1/4 teaspoon ground nutmeg Pinch dry ground mustard Pinch ground cumin Pinch ground ginger Freshly ground black pepper 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere) 3 egg yolks, lightly beaten 5 egg whites 6 8-ounce ramekins METHOD 1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool. 2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat. 3 Puree asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of puree. 4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs. 5 Make a thick bechamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan. 6 After 15 minutes, remove the bechamel from the heat and stir in the cheese. Transfer the bechamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined. At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding. 7 Preheat oven to 400 degrees F. 8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil. 9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites. 10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins. 11 Bake for 10 minutes at 400 degreesF, reduce the heat to 350 degrees F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the souffle is just about done, or it may fall. You can serve the souffles immediately or you can serve them later. To proceed for serving them later, let the souffles sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual souffles to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400 degrees F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve. Yield: Makes 6 individual souffles....See MoreCan someone help me with a crab or salmon cake recipe?
Comments (16)I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin...See MoreCrab Cakes?
Comments (13)Had some friends over for brunch, made a nice meal of buttered and toasted bagel slices with lox, onions, capers, and cream cheese, plus crab cakes with a couple of different sauces, mimosas and coffee. How civilized. Then I went outside and finished torquing down a CV joint, and also replaced half of the parking brake shoes on the 911. "Cause I'm a man's man, darn it. Then it started raining, and I downed tools and scampered inside where its dry and warm, and begged SWMBO for hot chocolate. 'Cause I'm a girly man's man, whimper. Interesting seeing your variations on crab cakes. I still have a mess of crab left, so I think I'll try some of these. Cheese didn't work for me, but maybe a milder cheese would have be okay. I like the idea of a binder other than egg. Shrimp would be a great extender, if I weren't dogged by the problem of Too Much Crab. Maybe I'll make a Crab Chowder. Seriously, there's three pounds of steamed crab sitting in the refrigerator, not getting any fresher....See MoreUser
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7 years agomarcopolo5
7 years agolast modified: 7 years agodandyrandylou
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7 years agoanoriginal
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7 years agolindac92
7 years agoUser
7 years agodandyrandylou
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7 years agolast modified: 7 years agosleevendog (5a NY 6aNYC NL CA)
7 years agoAnne
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7 years agolast modified: 7 years ago
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