ISO - help w/Crab cakes

[jerseyjay14]

Love crabcakes... never made them. i have a bunch of recipes, looking more for help with the best ways to cook them...

from what ive got it seems saute + oven(12 minutes) seems to be the most popular.

Another issue is texture, ive read that the cakes should be just solid enough that they dont fall apart. Also, any suggestions on a mold? in the Pro Chef book the cakes are perfect mini hockey puck shapes... i'd like to achieve this, but dont have anything in my tupperware bin that fits the bill?

[Jeekinz]

Ahh man. My DW makes The Best crab cakes. I'll try to find the reipe for you. Has red bell pepper in it. We just sautee in a fry pan until they "look" done. Topped with homemade tartar sauce (drool).

[bowlingshirt]

Originally Posted by jerseyjay14

Also, any suggestions on a mold? in the Pro Chef book the cakes are perfect mini hockey puck shapes... i'd like to achieve this, but dont have anything in my tupperware bin that fits the bill?

egg rings..........

[mudbug]

biscuit cutter

[kitchenelf]

And when you are ready to turn them, turn them carefully and ONLY once, using your spatula and other hand to hold them while turning.

[jerseyjay14]

thanks for the tips guys.... ill take a trip to the store and see what they have for molds using those suggestions...

[Jeekinz]

I don't really find the molds necessary, but to each his own. For certain things, I'll even use a tin can with both ends cut off. I browse the canned food section for good, cheap candidates. lol

Definately use lump and be careful not to break it apart while mixing.

[mudbug]

Originally Posted by Jeekinz

I don't really find the molds necessary, but to each his own. For certain things, I'll even use a tin can with both ends cut off. I browse the canned food section for good, cheap candidates.

you're right, empty tuna cans with both ends cut off will provide the same excellent molding result. I've found that an empty can with one end cut off is almost exactly a 1-cup measure.

[jerseyjay14]

Originally Posted by Jeekinz

I don't really find the molds necessary, but to each his own. For certain things, I'll even use a tin can with both ends cut off. I browse the canned food section for good, cheap candidates. lol

Definately use lump and be careful not to break it apart while mixing.

break what apart?

[kitchenelf]

Originally Posted by jerseyjay14

break what apart?

Lump crab meat comes in lumps - it's those lumps you want to sort of squish a bit between your thumb and forefinger to feel for and remove any cartilage, but, keep them in those lumps as much as possible.