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04-18-2020, 10:26 AM
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#1
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Egg-less Crab cakes
I know every crab cake recipe I've made/seen uses a beaten egg or two, but alas, I have no eggs. I get it... it is the main binder.
But what would you do if you wanted to make some and had no eggs?
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04-18-2020, 11:09 AM
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#2
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Executive Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,865
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Mashed potato or cooked rice for binding.
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04-18-2020, 11:28 AM
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#3
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Sous Chef
Join Date: Apr 2011
Posts: 855
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mayo is another oft used binder.
many many recipes
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04-18-2020, 11:31 AM
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#4
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Quote:
Originally Posted by salt and pepper
Mashed potato or cooked rice for binding.
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Got none of those either.
What about a water/corn starch slurry?
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04-18-2020, 11:32 AM
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#5
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Quote:
Originally Posted by dcSaute
mayo is another oft used binder.
many many recipes
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Yes... the recipes call for mayo and eggs. Maybe just go heavy on the mayo?
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04-18-2020, 11:39 AM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,695
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If you have a can of chickpeas, you can use the liquid, aka aquafaba, from the can as an egg replacement.
https://www.foodnetwork.com/recipes/...-cakes-3364958
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-18-2020, 11:44 AM
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#7
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Quote:
Originally Posted by GotGarlic
If you have a can of chickpeas, you can use the liquid, aka aquafaba, from the can as an egg replacement.
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I only have dried chickpeas. I thought about soaking/cooking/and nuking a small quantity in the Vitamix, but that seems like an awful lot of time/effort for a few crab cakes. (c;
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04-18-2020, 01:04 PM
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#8
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Sous Chef
Join Date: Jan 2019
Location: South Florida
Posts: 908
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Quote:
Originally Posted by ScottinPollock
Yes... the recipes call for mayo and eggs. Maybe just go heavy on the mayo?
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I love crab cakes. I vote for the mayo.
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04-18-2020, 02:04 PM
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#9
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,058
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Not crab cakes, but Danish fish balls (fiskefrikadeller) are usually made with a bit of flour to help bind. The mix does have to rest a bit to give the flour time to hydrate properly, 15 mins in the fridge. Longer is fine.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-18-2020, 02:16 PM
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#10
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Quote:
Originally Posted by taxlady
Not crab cakes, but Danish fish balls (fiskefrikadeller) are usually made with a bit of flour to help bind. The mix does have to rest a bit to give the flour time to hydrate properly, 15 mins in the fridge. Longer is fine.
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Wouldn't the water/corn starch slurry (as mentioned above) do as well, or maybe even better?
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04-18-2020, 02:21 PM
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#11
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,058
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Quote:
Originally Posted by ScottinPollock
Wouldn't the water/corn starch slurry (as mentioned above) do as well, or maybe even better?
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I have no idea. I have only used flour. I add it directly and let it hydrate with any liquids that are in the mix.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-19-2020, 01:04 AM
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#12
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Assistant Cook
Join Date: Mar 2020
Posts: 10
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You can try some corn starch with additional butter. I'm not sure if you like it or not but cook it sometimes.
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04-19-2020, 06:08 AM
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#13
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Master Chef
Site Moderator
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 6,884
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You probably now have either cooked some rice and or the potatoes, LOL.
My suggestion would have been - wait until you have at least ONE of those ingredients! Don't ruin good crab unless absolutely the last thing in the cupboard and you're starving.
So...? what did you do? ... and how did it turn out?
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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04-19-2020, 06:57 AM
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#14
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Sous Chef
Join Date: Oct 2019
Posts: 611
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Quote:
Originally Posted by dragnlaw
So...? what did you do? ... and how did it turn out?
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After much deliberation, and a few Manhattans... I opened a can of soup.
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04-19-2020, 07:09 AM
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#15
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Master Chef
Site Moderator
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 6,884
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__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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04-24-2020, 12:14 PM
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#16
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,805
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I came across a recipe making a sort of mousse with sea scallops and heavy cream in the blender that was used as a binder for the crab cake.
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04-24-2020, 05:08 PM
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#17
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,695
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Quote:
Originally Posted by medtran49
I came across a recipe making a sort of mousse with sea scallops and heavy cream in the blender that was used as a binder for the crab cake.
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OMG, what an unbelievable waste of beautiful sea scallops! I can't believe someone thought to do that. Yeesh, I'd rather just have seared scallops and crab dip.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-25-2020, 03:49 PM
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#18
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Sous Chef
Join Date: Apr 2011
Posts: 855
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waste? not so fast . . . (g)
I recently did this scallop chowder
https://shop.wegmans.com/recipes/86
to which I added some shrimp.
it was really good.
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04-25-2020, 04:02 PM
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#19
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Sous Chef
Join Date: Apr 2011
Posts: 855
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Quote:
Originally Posted by ScottinPollock
After much deliberation, and a few Manhattans... I opened a can of soup.
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good move.
you being west coast and me being blue claw dyed in the Chesapeake....
we may have some different tastes in crab cakes - and crab per se. Dungeness crab and blue claw are different tastes.
I've never had any luck with the mayo based crab cake binders.
it always turns out to be crab hash . . .
(long story omitted . . . ) I've gone back to the basics.
blue claw crab, egg with a dab of creamy horse radish, Old Bay, bit of onion/roasted red pepper.
a smidge of panko if it's too wet.
that's it - period. no more thousand ingredient crab cakes.
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04-25-2020, 04:43 PM
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#20
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,695
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Quote:
Originally Posted by dcSaute
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That sounds good. It's the scallop mousse I can't deal with.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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