Pan-Fry vs. Deep Fry Crabcakes

[crabcake]

Shouldn't that be in the Private section?

I had to re-read my post to get it.

 

[crabcake]

Yours sound tasty as sh!t - I was just doing that "and if you are watching your carbs, you can easily pan fry...." nonsense.

Ya know, they aren't half bad ... I sprinkled some onion powder on 'em while they were cooking also, and they're pretty daggone good.

 

[cattitude]

Okay, I just made these. I got crab meat from Nicks last week and took it out to thaw today.

They are good but the pepper. So tell me, am I stupid, I didn't have freshly ground pepper. Is that milder than regular old pepper.

 

[crabcake]

Okay, I just made these. I got crab meat from Nicks last week and took it out to thaw today.

They are good but the pepper. So tell me, am I stupid, I didn't have freshly ground pepper. Is that milder than regular old pepper.

I threw the flag on that when I first read it.

Did you really use an entire 1/4 cup?

I eyeballed the pepper ... probably a teaspoon at best.

 

[cattitude]

I threw the flag on that when I first read it.

Did you really use an entire 1/4 cup?

I eyeballed the pepper ... probably a teaspoon at best.

Yeah, I did. They were really good but.... I even looked it up on Google to be sure it wasn't a typo or something. I'll make them again for sure but use considerably less pepper.

 

[crabcake]

In answer to your question, though, I do find the freshly-ground pepper to be better than regular ground pepper. I pretty much use my pepper mill all the time for cooking.

 

[juggy4805]

Who wants to invite me over for crab cakes? Ive never had them home cooked.

 

[jazz lady]

I must say, they're cooking now, and they sure smell good sizzling in the butter & olive oil! Way better than they smell when I've broiled 'em.

Thanks Jazz ... and everyone who agreed with her. :

I have found, through trial-and-error and other people's advice, that butter burns too quickly when used for frying so if you mix it with olive oil, it raises that "burn" temperature while imparting a nice tang to the food it's cooking, especially crabcakes. Glad you enjoyed them.

 

[desertrat]

I threw the flag on that when I first read it.

Did you really use an entire 1/4 cup?

I eyeballed the pepper ... probably a teaspoon at best.

The recipe was adamant about the pepper, but you could adjust the salt if needed? Sounds kinda peppery to me.

 

[crabcake]

The recipe was adamant about the pepper, but you could adjust the salt if needed? Sounds kinda peppery to me.

Yea, I know ... but the Pepper Po-Po didn't show up at my door last night, so it's all good.

 

[cattitude]

The recipe was adamant about the pepper, but you could adjust the salt if needed? Sounds kinda peppery to me.

It was waaaaaaay too peppery. I found that recipe at Cooks.com after CC posted it and we tried it. I wanted to see if I'd followed it wrong, or if CC typed it in wrong. When I verified that it was indeed 1/4 cup of pepper, I wanted to leave a comment, but didn't see anywhere to do that.

 

[Chasey_Lane]

I pretty much use my pepper mill all the time for cooking.

 

[carolinagirl]

CC - where did you find lump crab meat down there? I could never find any when we lived in NC.

 

[crabcake]

CC - where did you find lump crab meat down there? I could never find any when we lived in NC.

I actually had backfin ... Harris Teeter ... every now and then, they have it there for about $10/lb. I picked up a few of 'em and stuck it in the freezer.

See, just another reason for ya'll to get your asses back down here.

 

[carolinagirl]

I actually had backfin ... Harris Teeter ... every now and then, they have it there for about $10/lb. I picked up a few of 'em and stuck it in the freezer.

See, just another reason for ya'll to get your asses back down here.

Coming back is still in the the works. I'll keep you posted!

I thought HT was probably where you got it. I usually got most of my seafood from the HT in Cameron Village when we were there.

 

[cattitude]

I got what Nicks calls "backfin lump" at Nicks in PF, $11.99/pound. Not bad at all. It wasn't the jumbo lump but it had really good size hunks and practically no shells at all.

 

[CMC122]

I got what Nicks calls "backfin lump" at Nicks in PF, $11.99/pound. Not bad at all. It wasn't the jumbo lump but it had really good size hunks and practically no shells at all.

Did it have good flavor? I usually find the prepackaged stuff is bland.

 

[cattitude]

Did it have good flavor? I usually find the prepackaged stuff is bland.

It was good, at least I thought it was. What do you use?

 

[CMC122]

It was good, at least I thought it was. What do you use?

Usually whatever backfin stuff I can find at either Giant or Thompsons.

 

[cattitude]

Usually whatever backfin stuff I can find at either Giant or Thompsons.

Giant? So you mean like a plastic container of crabmeat? That's what this was..not sure what you mean prepackaged. Nick's meats, etc. are so much better than Giant.