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Author Topic: Just a Crab Cake Sammie  (Read 22370 times)
Skinsandos
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« on: May 08, 2012, 06:03:24 PM »

Mostly crab is what I aim for I had not changed my recipe for 25 plus years using stale bread but the last few I went with panko and I got to tell you it is good





« Last Edit: September 22, 2015, 06:30:54 PM by Skinsandos » Logged

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Vindii
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« Reply #1 on: May 08, 2012, 06:41:09 PM »

That looks great.   Shocked

Something Ive never made.  I got to try a recipe that you've used for 25 years.   Grin
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
rhodeje
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« Reply #2 on: May 08, 2012, 07:19:00 PM »

That looks great.   Shocked

Something Ive never made.  I got to try a recipe that you've used for 25 years.   Grin
Hey Vindii ya see that sauce over there next to the cake. That too is some damn good stuff.
It's all good!!! Grin
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If you can eat it SMOKE IT!
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« Reply #3 on: May 08, 2012, 09:16:54 PM »

Why do I check these out so late I want some.
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Mike
twistedpit
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« Reply #4 on: May 09, 2012, 08:21:59 AM »

Tease... Now, you gotta post a recipe.  Please..
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ronbeaux
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« Reply #5 on: May 09, 2012, 12:13:32 PM »

I know somebody that would hammer that!!
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Is it burnt??
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #6 on: May 09, 2012, 02:14:16 PM »

Basic is best - honor the crab

do not mix until all ingreadients are in the bowl and when you mix fold it together to keep from breaking up the lump

1 lb clean lump crab meat
1.5 tsp real mayo (Dukes or homemade is all I use)
1 egg lightly beaten
1 tsp dijon mustard
1 tsp old bay seasoning
1 tbs fresh chopped parsley
pinch of salt and pepper
1/4-1/3 cup panko bread crumbs (put in a 1/4 and mix well but lightly test how well it holds together add more panko if needed)

Shape into 3-4 cakes they do not have to be tight just let the browning hold it together before flipping (I do lightly press after a few min in the pan)

Fry in pan lightly coated in grape seed oil med/high heat (veg oil is OK) until well browned flip and repeat. The keg does this well as it firms up the cake with the lid closed while browning

I make a sauce that depends on whos eating

Mayo
Old Bay
Sriracha

« Last Edit: May 09, 2012, 03:03:49 PM by Skinsandos » Logged

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twistedpit
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« Reply #7 on: May 09, 2012, 02:51:16 PM »

Nominate for recipe section.
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billsfan
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« Reply #8 on: May 09, 2012, 02:58:42 PM »

Looks great Skins. thanks for the recipe. I'll also try your sauce. I make one with:

Mayo
Cajun Mustard
tabasco

that's nice with crab cakes too.
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Dan
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« Reply #9 on: May 09, 2012, 03:08:09 PM »

I'm in!!
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Vindii
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« Reply #10 on: May 09, 2012, 03:18:13 PM »

You da man.  Thanks Michael.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
roaniecowpony
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Torrance California


« Reply #11 on: May 09, 2012, 03:59:30 PM »

Vindii,
Yeah, the wife does her CC with Panko.  Good stuff.  Not sure what's in Panko, but I grew up on the stuff back in the 60's while on air bases in Japan.  

The CC on this plate is my wife's recipe with Panko.  She does a egg dip and Panko roll then frys them. 
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Chuck
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rbsimons
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« Reply #12 on: May 09, 2012, 06:12:10 PM »

I second the Nominate for recipe section.
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Farva73
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« Reply #13 on: May 09, 2012, 08:25:14 PM »

Mostly crab is what I aim for I had not changed my recipe for 25 plus years using stale bread but the last few I went with panko and I got to tell you it is good






ahhhh is the recipe here somewhere
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Twin Cities, MN
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« Reply #14 on: May 10, 2012, 10:43:20 PM »

Looks great
Another thing I gotta  learn
Will it never end?
Grin
Plus the homemade Mayo is on my list.
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