www.bestcrabcakes.com
Posted on 04/20/2005 9:10:16 AM PDT by hispanarepublicana
I am seeking the perfect crabcake recipe. I am looking for a very TRADITIONAL, AUTHENTIC, Maryland-type recipe (no jalapenos or sausage or weird "updated" type additions please) Please provide your "crabcake qualifications" (generations used, etc.) with any recipes you are able to offer.
That's true..but it is really about is the texture/taste feel of the crab...If you're going to use breadcrumbs..DO use the Panko...
Yum! Sounds great-Thanks!
If you are looking for traditional, authentic Maryland Cuisine, you need to find a cookbook called "The Maryland Way" cookbook. It has local recipes dating back to the colonial era.
BTW, a real Maryland crabcake does not have bread crumbs in it. If you absolutely feel you need it, substitute crushed up saltine crackers instead. You'll be glad you did.
P.S. If you manage to find the cookbook, try the Southern Maryland Stuffed Ham. It is out-of-this-world delicious and not really well-known outside of southern Maryland.
ORANGE CHICKEN
4 skinless chicken breasts
1 can mandarin orange sections..drained
1 cup heavy cream
1 cup chicken broth ( low salt )
1 cup orange juice
olive oil
1/2 cup chopped fresh parsley
3 medium shallots finely chopped, ( or you can use one medium onion..I prefer Vidalia)
1/4 cup dry white white..
On counter top, wrap chicken breast with saran wrap and lighty flatten with a large heavy pan..this makes sure thickness is uniform, and chicken cooks evenly
season chicken with salt and pepper, and lightly flour, shaking off excess flour
In a large skillet, medium/high heat, add about 3-4 tbsp olive oil..when just shimmering..add chicken breasts..2 1/2 minutes ..then turn for additional 2 1/2 minutes..do not shake/move chicken..you want the color/crust to form
Remove chicken to a plate..
deglaze with wine...till most is gone..scraping pan with woooden spoon to loosen fond.. Add chicken broth, cream, and orange juice to the skillet, turn heat to high...as it just starts to boil..reduce to simmer..add back chicken to the pan, ( and add any juices from the plate as well..)
simmer covered, for 10 minutes
with three minutes left, add parsley and the orange sections..taste..add salt and pepper to taste..finish the last three minutes uncovered.. For the weight/health conscious...you can substitute plain yogurt for the cream..
Ok, I have gone the breadcumbless method, but I pefer to use pieces of potato bread. Not alot mind you, I just pluck a few little crumbs off of a roll to add to the mix.
Here is my recipe:
1. Wake up at 4am and either go down to the docks or out on your boat. I prefer using a trotline method of crabbing. I generally only keep the Jimmies and throw back small (<5" is illegal in Maryland) males and females. Give up when you have enough. (Enough depends on the quality of the crab. Crabs that look "dirty" are about to molt and are packed with meat. "Clean" crabs that are really white on the bottom are crabs with fresh shells, they will be full of water and not alot of meat. 10 crabs should let you make 3-4 good sizes cakes, if you only use the best meat.)
2. Steam crabs. I prefer using lots of old bay, vinegar, water, and yeungling or natty bo beer.
3. Pick crabs. Keeping only the choice backfin meat for the cakes. Eat the rest.
4. Then I mix an egg, mayo, some crumbed potato bread, old bay, and then finally the crab meat.
5. Shape into patties. I like smaller ones, to make sure that the egg is cooked.
6. Fry until brown with small amounts of olive oil.
7. Eat with beer and corn on the cob. Watch the O's hon. Or a good lacrosse game.
P.S. Oysters and ptomaine...
Sounded REAL good....until the lacrosse game...
To each his own. All I know is there is nothing like a homemade crabcake from the crabs that you caught yourself. Similar to a good venison steak.
Quik-n-Dirty Bolognese Sauce by HR
Start out by cutting 3 or 4 strips of bacon into 1/4 inch strips (how could this recipe possibly go wrong when you start like that?). Place bacon and 1 tbsp butter into a 4 qt saucepan. Fry bacon just until it renders some fat. Chop 1/2 onion and fry in the bacon/butter until soft. Add 1-1/2 lbs ground beef and fry until browned. Add & combine 2 to 3 cloves chopped garlic, 2 finly chopped carrots and 1 stick celery finly chopped (I use a mini-food chopper for this). Add 3 tbsp tomato paste, 1/2 cup dry white wine, 1 cup chicken broth and 1/2 cup milk. Add 1-1/2 tsp dried oregano and same measure of dried basil. Add 1 tsp dried fennel seed, slightly crushed. Add salt and pepper as desired. Bring to a boil, then reduce to a simmer. Simmer as quickly or slowly as desired until most of the liquid is reduced. Toss with pasta, top with parmesan cheese & enjoy. Ideally, a half-n-half blend of ground pork and ground beef makes the best bolognese.
The "eats" sounded great...I was just kidding about the lacrosse, don't understand the appeal not being from here...
Tex-Mex Multi-Generational as Promised
CARNE GUISADA (pronounced geese-ada)
1 1/2 lb. boneless chuck or stew meat, cut into bite size pieces (growing up, we used chuck steak, family steak, etc.)
1/2 c. diced onions
1/4 c. diced bell pepper
1 clove garlic (or to taste)
2 tbsp. oil
1 tbsp. flour
1 c. water
2 to 3 cans stewed tomatoes (or 2 to 3 fresh) (or to taste--I don't like carne guisada that's too tomatoe-ie)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin/comino seeds, ground with a mortar & pestle
Cook the beef, onion, bell pepper and garlic in the oil until the meat is browned and the onion is tender. Add the flour, stirring to blend it with the pan juices. Add the water, tomatoes, salt, pepper and cumin and simmer, covered for 45 minutes. Serve as a main dish or with flour tortillas. Makes 6 servings.
my tex-mex recipe as promised is posted below in the thread, but since you're recipe starts at 4 a.m., i don't think i'll be following it.
Bolognese is wonderful..and one of those thhigns you can make up a biug pot of..then freeze..only one thing I'd question...the way I was taught, and what gives it the uniques taste/texture..is cooking out the meat completely in the milk..IOW..brown the meat, drain the excess fat..the add the milk...usually a cup..and never skim...bring to a vigorous boil..and cook until the milk is all gone..try it this way next time..you'll really taste the difference..then you remove the meat from the pot, then start from the beginning of your recipe..with the bacon..and you can add a can of diced tomatoes..
sounds good..when do I add the smoked chiles?
You use the smoked chiles in smoked chile salsa. Husk & boil 1 pound tomatillos until squishy (little green tomatoes that grow with husks). Roast 2 cloves of garlic by placing in a foil pouch with a little olive oil & baking in a 425 oven for 10 minutes. Place drained tomatillos, roasted garlic, a handful of cilantro, salt, & your smoked chiles (aka chipotles)in a food processor & give it a whirl (it will look like you put a frog in there). Enjoy.
Crab Cakes or Fritters Recipe courtesy Alton Brown
Show: Good Eats
Episode: Crustacean Nation III
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: 4 to 6 cakes, 16 fritters
1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying
If using a deep fryer, heat vegetable oil to 375 degrees F.
In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.
look here: www.epicurious.com
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