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Old 03-12-2008, 04:16 PM   #21
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Quote:
Originally Posted by *amy* View Post
Jay, your crab cakes look delish. I always shape/form them as I would burger patties - no rings. The trick?, for me, is to get as much of the taste of the crab as possible, i.e. not too much egg or crumbs -- just enough to bind the crab cakes together. There are so many ways to go with 'em i.e. - sometimes I add potatoes & chopped artichokes or diced avacado to the mix, or a different dressing like remoulade or peanut sauce. Crab cakes Rock! Thanks for sharing the pic.
thanks for the suggestions... im DEFINETLY going to try the avocado in there next time.

I also didnt go heavy on egg or crubs. 1 beaten egg and 3 oz of cracker crumbs. the cakes were very crab heavy. id also suggest against using ANY salt. as these can be very easy to overseason
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Old 03-12-2008, 06:00 PM   #22
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Hi jj, usually we make ours, and we are in blue crab country, with very little binder.

But there are other recipes that add a bit more stuff, seems you are interested in the avocado, and they also taste great. OK, they are not the crab cake purist's version, but they are tasty.
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