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Randolphkeys

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I am reposting my crab cake recipes from three years ago simply to make my life easier tomorrow night when I mix and chill the crab fillings.

Happy cooking week, gents!

Mild Crab Cakes

Wet -
1 egg
Juice and zest of 1/2 lemon
2 tablespoons of mayonnaise
2 green onions chopped
1 teaspoon worchestershire sauce
1 teaspoon grainy mustard
1/2 cup roasted red pepper, diced small
1 teaspoon mashed garlic paste

1 pound can of crab meat

Dry -
Salt and pepper to taste
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs for dusting

Spicy Thai Crab Cakes

Wet -
1 egg
2 tablespoons of mayonnaise
2 green onions chopped
6-8 kaffir lime leaves, cut into small strips
1 teaspoon sambal (minced Serrano could sub)
1/3 cup cilantro, chopped
2 teaspoons mashed garlic paste
2 teaspoons mashed ginger paste
1 teaspoon each fish sauce and soy sauce
Salt and pepper to taste

1 pound can of crab meat

Dry -
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs and unsweetened coconut for dusting

Grapeseed oil

Step one: mix the wet until it looks like a slurry of veggies and loose mayo water. Sep two: fold in the crab gently so you can still make out the chunks of real crab. Finally step three: fold in the dry ingredients evenly. Refrigerate for at least three hours, overnight is better.

When you are ready, use half an inch of grapeseed oil in a frying pan or Dutch oven. Using the dusting ingredients, make meatballs out of the crab mix. Roll the meatballs in the dusting flour and form the call with your hands. I fry 4-6 crab cakes at a time in the oil on high, 3-4 minutes per side.

Last step: gobble, gobble. I serve with lemon wedges on a bed of cilantro and shredded cabbage.
 

Hurl Bruce

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I'm cooking my turkey tomorrow. How does the transfer process from the brine to the oven look? I mean, does it need to sit between brining and cooking or just empty all the liquid and then prep it for the oven?
 

Out of the Rafters at the Q

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I'm cooking my turkey tomorrow. How does the transfer process from the brine to the oven look? I mean, does it need to sit between brining and cooking or just empty all the liquid and then prep it for the oven?
Typically you'll want to drain the brine and add a nice coating of butter, but you probably can't go wrong with whatever method you pick.
 

Randolphkeys

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I'm cooking my turkey tomorrow. How does the transfer process from the brine to the oven look? I mean, does it need to sit between brining and cooking or just empty all the liquid and then prep it for the oven?

You are roasting a turkey, not boiling it. Dump the brine and pat your bird dry with paper towels an hour before you cook it. That's how you will have a crispy skin.
 

Hurl Bruce

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You are roasting a turkey, not boiling it. Dump the brine and pat your bird dry with paper towels an hour before you cook it. That's how you will have a crispy skin.

Thanks. That's what I was looking for. I didn't know if it needed to sit for a period before buttering it up.
 

Hurl Bruce

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I am reposting my crab cake recipes from three years ago simply to make my life easier tomorrow night when I mix and chill the crab fillings.

Happy cooking week, gents!

Mild Crab Cakes

Wet -
1 egg
Juice and zest of 1/2 lemon
2 tablespoons of mayonnaise
2 green onions chopped
1 teaspoon worchestershire sauce
1 teaspoon grainy mustard
1/2 cup roasted red pepper, diced small
1 teaspoon mashed garlic paste

1 pound can of crab meat

Dry -
Salt and pepper to taste
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs for dusting

Spicy Thai Crab Cakes

Wet -
1 egg
2 tablespoons of mayonnaise
2 green onions chopped
6-8 kaffir lime leaves, cut into small strips
1 teaspoon sambal (minced Serrano could sub)
1/3 cup cilantro, chopped
2 teaspoons mashed garlic paste
2 teaspoons mashed ginger paste
1 teaspoon each fish sauce and soy sauce
Salt and pepper to taste

1 pound can of crab meat

Dry -
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs and unsweetened coconut for dusting

Grapeseed oil

Step one: mix the wet until it looks like a slurry of veggies and loose mayo water. Sep two: fold in the crab gently so you can still make out the chunks of real crab. Finally step three: fold in the dry ingredients evenly. Refrigerate for at least three hours, overnight is better.

When you are ready, use half an inch of grapeseed oil in a frying pan or Dutch oven. Using the dusting ingredients, make meatballs out of the crab mix. Roll the meatballs in the dusting flour and form the call with your hands. I fry 4-6 crab cakes at a time in the oil on high, 3-4 minutes per side.

Last step: gobble, gobble. I serve with lemon wedges on a bed of cilantro and shredded cabbage.
That looks outstanding. Is there a kind of crab meat to look for? I don't think I've ever bought crab from a can before.
 

Hurl Bruce

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Just made some deviled eggs. Straightforward recipe of yolks, mayo, dijon, S&P, and some apple cider vinegar.

Does anyone do anything to kick these up a level?
 

Randolphkeys

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That looks outstanding. Is there a kind of crab meat to look for? I don't think I've ever bought crab from a can before.

I am including a picture of my frying station - flour, egg wash, panko just like fried chicken.PXL_20201126_195044894.jpg I refrigerated the crab cakes in muffin tins. I hear they keep better shape when you fry them.

Chicken of the Sea sells one pound of claw meat, it's sold in the refrigerated seafood section. I think I paid $14 for a can. I used to purchase from a company based in New Orleans, but I think after one of the hurricanes they went under.
 

N7RobBob

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Just made some deviled eggs. Straightforward recipe of yolks, mayo, dijon, S&P, and some apple cider vinegar.

Does anyone do anything to kick these up a level?

Some of your favorite hot sauce ?
 

Jack Brickman

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So my* contribution to Friendsgiving tonight:

Honey balsamic roasted duck
Potatoes au gratin
Green beat casserole
Bourbon chocolate pecan pie

We're eating at seven and I am excited.

*Technically mine and the girlfriend's, but I did most of the work.
 
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