Ceramic Knife Good buyAfter reading the discussion on ceramic knives here, I decided to get one, if I could fine a decent one at a not-outrageous price. While I've got...
OT 25 years ago todayWayne Boatwright Oh, I certainly see the difference. And I can understand the loss of a person who is culturally relevant by violent means, out of their own control; I just don't...
If one has lump crab, one (me!) doesn't want to break up the lumps. Easy does it.
This is what I intend to do the next time I made crab cakes with lump crab. From any recipe similar to yours, I intend to make many more crab cakes than I normally make; say instead of the 8 as your recipe says to make, perhaps at least 12. I won't care if they come together in a solid packed cake. I will chose the proper pan to do all of them at once. I will brown them for 3 minutes in medium heat; and in the same pan, place them in a hot oven to finish off the next 3 minutes under the broiler.
I don't use saltines in my crabcakes. I feel that most saltines are probably made of awful ingredients; but most of all, I think they are too dry and break up the ability to keep your cake into a cake. Next time give some thought to having some lightly salted (3?) day-old bread made into breadcrumbs, not too fine. I guess one could even let the saltines soak a bit in a tiny bit of the milk to soften them up.
I got the above (second paragraph) idea from having the best crabs of my life last month. The week before at a very special fish house, I had some pretty lousy ones.
My big lump crab cakes always break apart. The crab cakes I had at the great restaurant definitely were open (not solid cakes) and you could see the lovely lumps pulling apart and they had some teeny-tiny looked-like red peppers in there along with probably chives or the green onion tops. Dee Dee
