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Posts Tagged ‘crab’

Crab Cake Update

May 27th, 2009

Recently I had some difficulty making crab cakes. I decided to use the long weekend (Memorial Day) to try again. We didn’t have any other plans, so this would be a good no pressure time.

The main trouble I had last time was the fact that I just couldn’t get the crab out of the shell. I was able to get around that this time by using Bumble Bee brand canned crab meat. This one change took cooking time from 4 hours to about forty-five minutes. The only problem with this is that the crab cakes didn’t really taste like crabs. They tasted good, but more like fish than crab. I didn’t look at the cans too closely, but there is a chance that I got imitation crab meat. If you wanted to be really fancy with your crab cakes, then I would recommend using real crabs but the imitation crab meat is a good substitute.

Instead of the crusty French baguette I used to make bread crumbs last time, I used two slices of white bread. They were much easier on the food processor, and when (again) I wound up without enough, I was able to toss another slice in and get more bread crumbs in seconds. The moisture in the bread also added a nice touch to the texture of the cakes. They were definitely better than the store bought dry bread crumbs.  I also used a single egg to keep the mixture together.

The last major change was instead of using white wine while frying up my carrots (which I diced very small this time) and onions, I used vermouth. I was surprised at how spicy it was and how it negatively affected the flavor. Mentioning this to my father-in-law he pointed out that I was using sweet vermouth instead of dry. Now I have a bottle of sweet vermouth to find a use for. Suggestions?

The cakes were served with some tartar sauce. A table spoon each of relish and mayo with salt, pepper, celery salt, and Chipotle Tobacco to taste.

What did the wife have to say this time? She thought they were they were much better than the previous batch and that I should make them again. I should add that her cake disappeared from her plate in a matter of seconds. Second chance: success!

Author: Josh Categories: Update Tags: , ,

Eating Crab

May 26th, 2009

The last time I tried to make crab cakes, I had some difficulty in extracting the meat from the shell. This past weekend, I spent some time practicing and want to share with you my no fail method for getting the meat out of the armor.

The most important step is selecting the crab. As you can see here, I went with the Bumble Bee variety this time.

With the handle of the can opener in your left hand, turn the lever clockwise. In my example, I assume you are right handed. If you are a lefty find a righty to help you with this step.

Once the top is removed, don’t forget to strain out the extra juices.

These crabs have a papery membrane running along their interior shell. This is not edible and should be removed.

Voila! Enjoy your fresh crab!

Author: Josh Categories: Uncategorized Tags: ,