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Old 02-17-2005, 08:39 PM   #1
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Crab Cakes with Punch!

2 large eggs, beaten
2 Tbs Fresh parsley
2 tsp regular mustard
2 tsp dry mustard (if you care for it)
1 Tbs Worcestershire sauce
3 tsp lemon juice
1 Tbs of your choice of hot sauce 8)
1 tsp salt
1/4 tsp pepper
2 pounds lump crab meat or 2 cans crab
4 tablespoons mayonnaise
4 Tbs bread crumbs
flour

Beat eggs. Add parsley , hot sauce, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and mayonnaise. Add just enough bread crumbs to get things to hold together. Start with 3 Tbs and see how it feels.

Shape into cakes or balls, dip or roll in flour.
Heat 2 Tbs oil and 2 Tbs butter in a frying pan. (butter is for flavor and the oil prevents the butter from burning) Cook crab cakes till browned on each side. Add more oil and butter if ya want.


These suckers are FANTASTIC!!!! :D Hope you like them.

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Old 02-18-2005, 11:24 AM   #2
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Hey, that looks good! I've never made crab cakes before.
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Old 02-19-2005, 06:35 AM   #3
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Thanks Deadly Sushi, sounds great and just added it to my recipe list.

If there is a heaven they will serve crab cakes and lobster rolls.

When we lived near Boston, one day I had to suddenly pack a bag to go a conference near DC. The airport in MA lost all power so I did not get in until well after dark.

The only room left at the hotel had only a sofa with a pull out, and uncomfortable, bed.

Was tired, annoyed, and just wanted to relax, so ordered room service.

Crab soup, crab cake appetizer, and crab cake dinner.

There was no crab on the dessert menu, so I passed.

Am looking forward to trying your version.
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Old 03-08-2005, 11:02 PM   #4
 
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i CAN"T believe i missed this.... I love crab cakes. THANKS. DS
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Old 03-09-2005, 01:08 AM   #5
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sounds good, im wondering though, isnt the reason butter burns is because of the fat solids in the butter? and isnt that why we make clarrified butter? so id assume the solids would burn regardless of wether you added oil or not, might i suggest just using clarrified butter so you get the butter taste without risking buring it, and also elminating the need to use oil. one of my chefs once told me "theres a flaw in every rescipe, find it", thats my 2 cents
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Old 03-09-2005, 01:10 AM   #6
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Smile

I can't wait to try these! Thanks for the recipe. It sounds wonderful!
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Old 03-09-2005, 10:06 AM   #7
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I'm adding this to my other crab cakes recipes too! I like the fact that it's mainly crab and just enough filler to make everything stick together. Thanks, sush!
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Old 03-10-2005, 09:10 AM   #8
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Quote:
sounds good, im wondering though, isnt the reason butter burns is because of the fat solids in the butter? and isnt that why we make clarrified butter?
Heck if I know. But it works for me. :oops: Its almost like adding an aditive to motor oil so it is more stable and lasts longer.
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Old 03-10-2005, 11:55 AM   #9
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LOTS of crab - very little of the other stuff - what a great recipe DS!! I like my crabcakes big and fat so I usually end up browning them on both sides and finishing off in the oven. This is going into my obsessive-compulsive recipe collection.
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Old 03-10-2005, 12:21 PM   #10
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I love crab cakes. That recipe sounds great.
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