40% of 'Maryland" Crabcakes really from Indo-Pacific region

[lucky_bee]

Panko?

yeah, I use the words breading and panko interchangeably.

 

[WheezyCarl]

Sysco can get local crab meat, I pick it up at the cash and carry store in Lankford occasionally. It's only problem is that it isn't picked well so it's got more shell in it than others, but for the price it's pretty good.

That's great,

If I may ...


Which really sucks seeing as the commercial crabbers dock their boats on the bay side of Island. So much for local businesses supporting local, on the other side of the island, businesses. Hell, even from crab pickers and packers on the Eastern Shore if our local guys don't do it. Like Lindy’s Seafood,
J. M. Clayton Company, Smith Island Co-op, Bay Hundred Seafood, etc.. At least our local restaurants would be selling true Maryland Blue Crab crab cakes, crab soup, etc.. If they are charging market prices, or high prices, which they surely must be doing, implying the crabs are local, or at least Maryland Blue Crab, or leaving the assumption on the customer to think so because their restaurant is on the water and/or advertise or sell local seafood, rockfish possibly, giving the impression the crabs are local too. Cheap bastards.

I'm betting the place you worked was the Lighthouse or Stoney's?

I bet that you are correct. The restaurant did sell "local" hard crabs that were sold at a seafood store in the 7-11 plaza in Solomon's.

 

[Gilligan]

I prefer Panko over bread crumbs due to their crunchiness.

That's why I don't use any bread crumbs..just hand-crushed saltines.

 

[PrchJrkr]

I just did this with saltines, as Gilligan's recipe calls for. A ziplock freezer bag and empty quart jar worked wonders. I had some JO cracker meal, but it was out of date and I didn't want to risk 2lbs of crabmeat. Anyway, they're pattied up and in the fridge. I hope they stiffen up because mine came out a tad on the soft side.

 

[PrchJrkr]

Do tell...

I was looking for a good word for supple, which didn't sound right. Maybe I should
have stuck with that.


They're stiffened up now, baby!

 

[jrt_ms1995]

That's why I don't use any bread crumbs..just hand-crushed saltines.

Ah!!! I read that as 15 crushed sardines in your recipe; wondered why you'd waste sardines in such a way.

 

[PrchJrkr]

That's why I don't use any bread crumbs..just hand-crushed saltines.

They were a hit! I added 1 tsp Old Bay to the mixture and sprinkled one side, since I forgot to sprinkle them before they hit the oil. Again . My daughter said, "DON'T lose that recipe!"

 

[PrchJrkr]

For 1 pound of lump meat, I mix up
1/2 cup mayo
2 tablespoon spicey brown mustard
1 large egg, well beaten
1 tablespoon Worcestershire
1/2 teason hot sauce
15 saltines, finely crushed
couple splashes of canola oil.
blend in crab meat gently after everything else is well mixed.

Refrigerate for an hour at least to stiffen the mixture up. I sprinkle some old bay on the cakes after they are pattied. I usually make 3-4 pounds worth at a time and par-fry the cakes ( in oil for 1 minute) before vacuum bagging them and freezing.

Ready to go in the deep fryer....

View attachment 152640

It's that time of year again. Tried to find this the other night and couldn't. My intardweb connection was agonizingly slow.

 

[Grumpy]

It's that time of year again. Tried to find this the other night and couldn't. My intardweb connection was agonizingly slow.

Couple restaurants that I go to have dropped anything crab off their menu due to how expensive it is this year. Another restaurant in Ches. Beach wants $32 for a crab cake sandwich, more than double what it was last year. (said just the sandwich, not the dinner, and she said oh, the dinner is $45)

 

[Kyle]

Couple restaurants that I go to have dropped anything crab off their menu due to how expensive it is this year. Another restaurant in Ches. Beach wants $32 for a crab cake sandwich, more than double what it was last year. (said just the sandwich, not the dinner, and she said oh, the dinner is $45)

I was thinking about making crabcakes a couple months back and found lump crab meat in the case priced at $60 a pound.

I don’t like them that much.

 

[Sneakers]

For $5 I get a package of already-peeled snow crab legs at Harris Teeter. Good deal, enough for a light lunch.

 

[PrchJrkr]

I've got it all mixed up and ready to patty. I have a buddy that fishes commercially. His mother cooked them for me. I don't usually like to get females, but the price was right. I just picked about 70 claws for a light supper. Time to go make up some cakes. How much meat for a hamburger bun sized patty? A cup? Four ounces? I had 21 ounces of meat and used the recipe @Gilligan posted this time last year for one pound.

Yield: 7-4oz and one 3 ounce cake.