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Politics, schmolitics...(16 posts)

Politics, schmolitics...Spinchick
Feb 5, 2002 1:49 PM
will someone PLEASE give me a good recipe for crab cakes? I might try crankist's shrimp cake recipe and substitute crab meat if nobody has anything. Nothing like a good Maryland crabcake - you just can't get 'em in NJ. Come on -I'm jonesin' here! Oh, and tandoori chicken too. Jeez, these wierd food cravings are KILLING me.
here's a bunchDog
Feb 5, 2002 2:20 PM
go here and enter "crab cakes" and do a search; you'll get dozens
try too (nm)ColnagoFE
Feb 5, 2002 3:14 PM
re: Politics, schmolitics...nm
Feb 5, 2002 2:24 PM
Roasted Serrano Chile-Buttermilk Sauce:
1 cup sour cream
1/2 cup buttermilk
2 serrano peppers, roasted, peeled and finely chopped
4 cloves garlic, finely chopped
Squeeze lime juice
Salt and pepper

Combine all ingredients in a small bowl, season with salt
and pepper and refrigerate at least 30 minutes.

Poached Salmon:
1 salmon fillet, 6 ounces
1 bay leaf
4 parsley sprigs
3 tablespoons lemon juice
4 black peppercorns

Place salmon in a small saucepan. Cover with water and
add the remaining ingredients. Bring to a simmer and
cook for 8 to 10 minutes, until just cooked through. Let
cool and flake with a fork.

Griddle Cakes:
Flaked poached salmon
8 ounces jumbo lump crab meat, flaked
2 tablespoons prepared mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
1/2 cup finely chopped red onions, sweated
3 cloves garlic, sweated
2 egg whites, stiffly beaten
1/2 cup dried bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Canola oil, for cooking
Garnish: Smoked Salmon

Place flaked salmon and crab in a medium bowl. Add
mayonnaise, mustard, horseradish, red onions, garlic and
mix until combined. Fold in egg whites then remaining
ingredients and season with salt and pepper Heat 2
tablespoons of canola oil in a large saute pan. Add 1/4
cup of batter for each cake and flatten slightly. Saute on
each side for 2 to 3 minutes or until golden brown. Top
each pancake with a few slices of smoked salmon and
drizzle with Roasted Garlic-Buttermilk Sauce. Garnish
with chives and cilantro and finely chopped red pepper.
crabcakes -- go simplehms
Feb 5, 2002 5:57 PM
I never have made crabcakes, but I live in Maryland and eat them fairly often. From my perspective, the fewer ingredients in a crabcake, the better it is. I would favor the recipies that don't have much more than crabmeat, some binding agents (eggs and some type of crumbs or flour-based substance) and seasoning. Most high end recipies recommend using lump or jumbo lump crabmeat. The larger the lumps, the less picking over the crabmeat that you have to do (all crabmeat will have small shell pieces in it -- you should pick through the meat before you use it unless you want small shells in your crabcakes). However, traditionalists claim that backfin and other parts of the crab have more taste. Everyone that I know who makes crabcakes claims to have some secret ingredient or technique. The only way you will make a "perfect" crabcake is to experiment. Finally, ignore the health conscious recipies that recommend that you broil the crabcakes -- the best ones are fried.

Have you thought about soft shell crabs? They are harder to find, but easier to cook.
You know good crabcakes...Spinchick
Feb 6, 2002 8:04 AM
the biggest complaint I have about crabcakes (other than those you get in MD) is that they have WAY TOO MANY ingredients in them. Too many spices, breading, celery, etc. The best crab cakes I've ever had were at Woody's in Northeast Maryland (near Havre de Grace). Anyone know this place? They hold a triathlon near there every year and everyone goes to Woody's afterward.
crabcakes on the cheapColnagoFE
Feb 6, 2002 8:18 AM
I've had decent results substituting that fake crabmeat for real crab.
Want Miss M to send you some brownies?MB1
Feb 6, 2002 6:40 AM
Although her almond bars are pretty darn good too.
She bakes, too??? YOU'RE KILLIN ME!!! :-) nmDog
Feb 6, 2002 7:07 AM
People fight over her Poppyseed cake. nmMB1
Feb 6, 2002 8:53 AM
You mean I could have the browniesSpinchick
Feb 6, 2002 8:06 AM
without actually riding 106 miles first?
She gives them out at the beginning of the rides.MB1
Feb 6, 2002 8:55 AM
No way I'm lugging food for others eat.
Only if they are hash brownies (nm)Deggo
Feb 6, 2002 9:48 AM
You can buy a backyard tandoor these days.Alex-in-Evanston
Feb 6, 2002 7:31 AM
Homemade tandoori chicken on the grill is a pale imitation. Indian grocers sell a paste that is supposed to impart some of the "clay" flavor and color of the oven, mostly it's just red dye.

Great Indian grilled chicken for home cooking may go something like this: yogurt/onion/ginger marinade base with your favorite spices (I like fenugreek, black pepper, turmeric and mustard seed). The base is pureed, a cuisinart works best. The spices are normally fried whole in a skillet and then added to the base with the frying oil. Grill the chicken with marinade on, and for goodness sake don't use boneless or skinless.

Good luck,

Sikander (Alex) Singh
I think I found a terra cotta cooking skillettSpinchick
Feb 6, 2002 8:01 AM
it goes into the oven and has a lid. I saw it at a thrift shop. An Indian friend actually told me he has baked it using a regular terra cotta pot in the oven. Thanks for the suggestions about the spices. I've always just used cumin, coriander, cinnamin and ginger. I usually throw this in the food processor with shallots, onion and yogurt. It's good but I always thought it could be better.


seafood recipesTig
Feb 6, 2002 11:39 AM
I didn't find any crab cake recipes, but here are 7 pages of various seafood recipes from my fishing buddies and several from my collection. Yes, I can cook, but not nearly as good as my yankee wife!