tazinib1 Posted March 11, 2011 Share Posted March 11, 2011 One word: wow! On set shooting an infomercial and the 5 star restaraunt we are shooting at served this for breakfast. Amazing!! Quote Link to comment Share on other sites More sharing options...
Skippy Posted March 21, 2011 Share Posted March 21, 2011 Man does that sound like it would rock. I love me some eggs. I love eggs Bennidict. I really love a good crab cake. What's not to love about that dish? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 21, 2011 Share Posted March 21, 2011 while i don't like eggs, that would be a good combo. Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted March 28, 2011 Share Posted March 28, 2011 They do Eggs Benedict over crawfish cakes at Palace Cafe in New Orleans. Slap yo mama! Quote Link to comment Share on other sites More sharing options...
TimC Posted March 28, 2011 Share Posted March 28, 2011 Man does that sound like it would rock. I love me some eggs. I love eggs Bennidict. I really love a good crab cake. What's not to love about that dish? Could you get bacon crumbled on top? Quote Link to comment Share on other sites More sharing options...
Skippy Posted March 28, 2011 Share Posted March 28, 2011 Could you get bacon crumbled on top? Wholly piss, just when i thought it couldn't get better. Quote Link to comment Share on other sites More sharing options...
Rovers Posted March 31, 2011 Share Posted March 31, 2011 Sounds awsome, but really good crab cakes are hard to find. That would be difficult to make at home, because it's all about the crab cakes. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 31, 2011 Share Posted March 31, 2011 basic crab cake: 1 c panko (plus another 1/2 cup or so to coat) 1/3 c mayonnaise 1/4 c minced red onion 1/4 c brunoise of celery 1/4 c brunoise of red pepper 2 tsp lemon juice 1 tsp tabasco 1 tsp worcestershire 1/4 tsp cayenne pepper 1 pound crabmeat, well drained i sometimes use 1 egg. your call. preheat oven to 425. mix ingredients. when adding crab, fold in to keep it in larger pieces. form balls a little smaller than a tennis ball. mold into patties. coat each side with panko. heat butter in a saute pan. brown one side. flip and put into oven. cook about 7 min. i have done a lot of variation of crab cakes (always had something on my menu). you can have a lot of fun with flavor profiles with this. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 31, 2011 Share Posted March 31, 2011 basic crab cake: 1 c panko (plus another 1/2 cup or so to coat) 1/3 c mayonnaise 1/4 c minced red onion 1/4 c brunoise of celery 1/4 c brunoise of red pepper 2 tsp lemon juice 1 tsp tabasco 1 tsp worcestershire 1/4 tsp cayenne pepper 1 pound crabmeat, well drained i sometimes use 1 egg. your call. preheat oven to 425. mix ingredients. when adding crab, fold in to keep it in larger pieces. form balls a little smaller than a tennis ball. mold into patties. coat each side with panko. heat butter in a saute pan. brown one side. flip and put into oven. cook about 7 min. i have done a lot of variation of crab cakes (always had something on my menu). you can have a lot of fun with flavor profiles with this. what the hell's a brunoise? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 31, 2011 Share Posted March 31, 2011 what the hell's a brunoise? a very small dice. 1/8 in x 1/8 in Quote Link to comment Share on other sites More sharing options...
montster Posted April 1, 2011 Share Posted April 1, 2011 basic crab cake: 1 c panko (plus another 1/2 cup or so to coat) 1/3 c mayonnaise 1/4 c minced red onion 1/4 c brunoise of celery 1/4 c brunoise of red pepper 2 tsp lemon juice 1 tsp tabasco 1 tsp worcestershire 1/4 tsp cayenne pepper 1 pound crabmeat, well drained i sometimes use 1 egg. your call. preheat oven to 425. mix ingredients. when adding crab, fold in to keep it in larger pieces. form balls a little smaller than a tennis ball. mold into patties. coat each side with panko. heat butter in a saute pan. brown one side. flip and put into oven. cook about 7 min. i have done a lot of variation of crab cakes (always had something on my menu). you can have a lot of fun with flavor profiles with this. I have found that refrigerating the crab balls for at least an hour helps keep them from breaking apart in the pan. But I've cooked them in my skillet, not the oven, and I probably flipped them too many times. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 1, 2011 Share Posted April 1, 2011 I have found that refrigerating the crab balls for at least an hour helps keep them from breaking apart in the pan. But I've cooked them in my skillet, not the oven, and I probably flipped them too many times. egg will help bind them. also, i take my saute pan and directly put it in the oven. the bottom will brown due to the pan being hot enough and the heat from the oven will cook it throughout more evenly. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted April 1, 2011 Share Posted April 1, 2011 a very small dice. 1/8 in x 1/8 in yeah, that's what I thought it meant Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 4, 2011 Share Posted April 4, 2011 I think that is too much of a good thing. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.