"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-15-2007, 08:13 PM   #11
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Growing up in Mobile on the Gulf Coast with our land sitting on beach front property with a pier and dingy, I ran 4 or more crab traps (Uncle Bob probably knows what these are) constantly…..not to mention trot lines, net baskets, trolling, and trawl nets. We also went floundering and netted many a soft shelled crab during molting season.

This species, the Callinectes sapidus, is most often called the “blue crab”. As with regional differences, new names appear, such as calling a carbonated beverage a soda, pop, or “coke”. The most popular name is simply “blue crab”, but calling it a “blue claw” is also a nickname.

However, in the south when dealing with professional fisherman and crabbers, calling for a blue claw meant calling for a male blue crab since the female has a reddish tint to her claw…..especially when you were trying to avoid a sponge crab (pregnant female blue crab).

Interesting how dialect differs across the regions. This seems another case for the South - North thread.
__________________

__________________
keltin is offline   Reply With Quote
Old 08-15-2007, 10:21 PM   #12
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
No lump crab here in land locked New Mexico which is a total bummer.maybe in Santa Fe or Albuquerque.I love crab meat there is some canned canned stuff that I dont want.The only way to get the real thing is frozen thru the internet.
__________________

__________________
jpmcgrew is offline   Reply With Quote
Old 08-15-2007, 11:11 PM   #13
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,165
We live in an area where daylight has to be piped in, so getting crabmeat of any variety is nil. I've made crab cakes using the canned variety. I've also used the "pouch" crab that is available in the fresh seafood area of my market.

Granted, the cakes aren't as good as those made with fresh crab, but they fill the bill when Buck and I hunger for crab cakes.

I've also used the "immitation" crab and have had mediocre results. As someone has already mentioned, they are really only "fish" cakes.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-16-2007, 11:46 AM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Yes, the surimi is really only fish disguised as crab, but it's really not all that bad in certain applications.

In fact, one of our local seafood counters (amazingly enough - our local Super WalMart) makes a crab cake with 1/2 & 1/2 surimi & lump crab that is really quite good in a pinch as part of an impromptu "fisherman's platter". I'll buy them along with the market's "Deviled Crab" (real blue-claw meat spiced & stuffed into a Blue-Claw crab shell), "Coquille St. Jacques" (bay scallops - & lots of them - in a wine mushroom sauce in a natural large scallop shell), "Stuffed Clams" - self-explanatory, & "Lobster Cakes" (self-explanatory). Just needs reheating in the oven & along with a green salad makes a nice, if not wholly authentic, seafood platter in a pinch.

I'd never try to pretend that surimi was "real" crab, but for salads, stirfries, some sushi rolls, & seafood mixes, it's really not a bad choice.
__________________
BreezyCooking is offline   Reply With Quote
Old 08-16-2007, 12:00 PM   #15
Cook
 
Join Date: Jan 2006
Location: Central Pennsylvania
Posts: 97
For what it is worth I just had these to recipes passed along to me.

Mock Crab Cakes
2-1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
2 teaspoons Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter. Stir in crumbs, onion, and Old Bay; mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high-heat until hot. Fry patties in oil until golden brown on both sides. Makes 4 to 6 servings.

and

MOCK CRAB CAKES
2 cups coarsely grated zucchini, unpeeled (about 1 medium)
1 cup Italian bread crumbs
1 onion, finely chopped
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten
Combine all ingredients in a small bowl The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs (we had to add a couple of tablespoons).
Heat some oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes
.
The second recipe is from the Pittsburgh Post Gazette and I take no credit or blame for either one of these.
__________________
MJK is offline   Reply With Quote
Old 08-16-2007, 12:03 PM   #16
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by keltin
Growing up in Mobile on the Gulf Coast with our land sitting on beach front property with a pier and dingy, I ran 4 or more crab traps (Uncle Bob probably knows what these are) constantly…..
My dad was stationed in Annapolis, Maryland for a few years and we lived on base right on the Chesapeake Bay. I remember "crabbing" off the piers and then having huge crab boils on the beach area almost every evening in the summer. There were huge brick pits built right on the beach and I can remember these enormous pots the adults boiled the crabs in. There was always music and limbo contests and all sorts of wonderful activities so that's what comes to mind whenever I have crab. I wish I could remember what kind of crabs or even what they looked like but I was really young.
__________________
Fisher's Mom is offline   Reply With Quote
Old 08-16-2007, 12:20 PM   #17
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I buy the refrigerated canned crab meat by Philips. Not cheap, but makes really great crab cakes.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 08-16-2007, 12:40 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Quote:
Originally Posted by Fisher's Mom
My dad was stationed in Annapolis, Maryland for a few years and we lived on base right on the Chesapeake Bay. I remember "crabbing" off the piers and then having huge crab boils on the beach area almost every evening in the summer. There were huge brick pits built right on the beach and I can remember these enormous pots the adults boiled the crabs in. There was always music and limbo contests and all sorts of wonderful activities so that's what comes to mind whenever I have crab. I wish I could remember what kind of crabs or even what they looked like but I was really young.
I bet they were blue crabs - they're really big in MD, too.

My DH used to be a high school science teacher. One day he was teaching a class that had to do with the health of the Chesapeake Bay (not good) and how the blue crab population was declining. One student said, "Why don't people just eat the red ones, like we do?"
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-16-2007, 12:55 PM   #19
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by GotGarlic
I bet they were blue crabs - they're really big in MD, too.

My DH used to be a high school science teacher. One day he was teaching a class that had to do with the health of the Chesapeake Bay (not good) and how the blue crab population was declining. One student said, "Why don't people just eat the red ones, like we do?"
That's sooo funny! It's why I love kids - they'll just say what they're thinking, even if they look like goofs. And actually, it was only recently that I learned the red crabs I eat didn't start out that color!
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.