Ok.. making a crab cake tonight. Advice?

Discussion in 'Food & Cooking' started by eastshores, Jul 18, 2011.

  1. eastshores

    eastshores

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    I've got a big pack of red rock crab clusters. I am going to pick them and get the meat separated. I bought eggs, a red bell, and a shallot. I've got some basil in the garden along with garlic chives.. bread crumbs.. garlic.

    Any advice? I have a little leftover cream, should I add that to breadcrumbs and an egg to handle the binder? I want it to be 85% crab.. I'd like to get the binding nice and wet but solid.. then a quick dip in the crumbs.. and onto the skillet for a seriously crunchy exterior.

    I suppose I really need to look at the amount of crab and moisture before making any big moves.
     
  2. durangojo

    durangojo

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    i use to live in annapolis maryland and learned to make my crabcakes there... per 1 lb i use 1 egg, and just enough mayo to bind it. parsley, small diced red or yellow pepper( not green), and old bay seasoning...that's it...no basil, no cream...form your cakes and pat in cracker crums(saltines), not bread crumbs. if you don't have cracker crumbs, use panko. after forming the patties let them sit in your fridge for an hour or two or three to 'form', then fry to that beautiful golden brown...lemon wedges are essential as well as a really good sauce....what kind of sauce are you making?okay, now i want some and i just happen to have a lb in my fridge..yeah,goody goody...

    joey
     
  3. eastshores

    eastshores

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    Thanks for the suggestions Joey. I can throw some saltines in my mini food processor. I don't have a lb of crab meat picked and I have a new appreciation for those that do pick the stuff. At one point I had to throw on a latex glove because I had slit my thumb right at the joint cracking the shells. Still the meat I have, I don't think any pre-packaged product can match and since I got a good deal seemed the right thing to do.

    So I will go no cream, no basil, but I will deff use the shallot. With a fine dice of red bell. For the sauce, I'll have a spicy mayo aka remoulade. Hope yours turned out well if you made them.
     
  4. pcieluck

    pcieluck

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    You can do this a few ways..

    Breadcrumbs, aromatics, oil, and egg yolk.

    Riced potatoes, and aromatics, and egg yolk.

    Chilled risotto, and egg yolk

    (herbs and spices considered aromatics in this case)

    i personally love the potato option. If you're not using the breadcrumbs as the base, i still use them to help make a crispy exterior.  Form your cakes, and let them chill and set up for at least an hour.  Reserving the whites from those eggs you needed to crack open for yolks, just lightly coat your cakes, and roll them in seasoned bread crumbs.  Bread crumbs with paprika make for very nice color. If you want a high percentage of meat, make sure it isn't too chunky. I've seen crab cakes refuse to bind, not necessarily because there's too much meat, but the chunks are waaay too heavy for the base to hold together.
     
    Last edited: Jul 19, 2011
  5. chefedb

    chefedb

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    Eastshore  try this

    LUMP CRAB MEAT PICKED OR YOUR CRAB MEAT TYPE

    1,/2 PEPPER, 3 STALKS CELERY, 2 SHALLOTS HINT OF GARLIC ALL CHOPPED FINE AND THEN LIGHTLY SAUTEED.

    GRIND SALTINES  OR  USE JAPANESE PANKO BREAD CRUMBS

    1 WHOLE EGG BEATEN,ABOUT 3/4 CUP TO A CUP GOOD MAYO

    OLD BAY SEASONING TO TASTE

    DIJON MUSTARD,TABASSCO, WORSTISHIRE

    HOLD BACK CRUMBS BUT TOSS EVERYTHING ELSE TOGETHER IN LARGE SS BOWL

    ADD CRUMBS TO DESIRED CONSISTANCY THEN REFRIGERATE A WHILE  DO NOT OVER TOSS AS YOU DO NOT WANT TO BREAK UP THE CRABMEAT

    FORM INTO CAKES AND EITHER PRESS INTO  PANKO BREAD CRUMB OR LEAVE PLAIN REFRIG TILL FIRM

    SAUTE TILL GOLDEN BROWN OR CAN BE BROILED

    TRY NOT TO USE DRY STORE BOUGHT CRUMBS OR ITALIAN SEASONED CRUMBS

    WORSE COMES TO WORSE GRIND YOUR OWN WHITE BREAD.
     
    Last edited: Jul 19, 2011
  6. chefedb

    chefedb

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    EASTSHORE

    Remolaude is good, Sauce Nantua , lemon cream sauce, newburg sauce, mustard cream sauce  all are good  GOOD LUCK

    They can be individually wrapped and frozen for future after cooking.
     
  7. kyheirloomer

    kyheirloomer

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    Surprised nobody has mentioned that no matter what other ingredients you use the crab should go in last. That way you can gently incorporate it, without breaking up the pieces.

    In Maryland---the undisputed homeland of crab cakes---quality is determined by the amount of filler (i.e., breadcrumbs). The less filler the better the cake is considered to be.

    And, as Joey points out, pre-chilling the formed patties is essential to good results.

    I have a new appreciation for those that do pick the stuff.

    Had to chuckle over this, Eastshores.

    A few years back, while one of our annual fishing/crabbing trips to the Outer Banks, Friend Wife discovered that she actually enjoys picking crab. No kidding. She's probably the only person I know who feels that way. So now, we both catch 'em. I steam 'em, and then go fishing. When I return there's a big pile of fresh crabmeat waiting.

    Hard to beat that.
     
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  8. eastshores

    eastshores

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    KY I added the crab last. I actually followed a lot of the suggestions in this thread. I whipped 1 egg with mayo.. then incorporated some finely crushed saltine crackers.. sauteed off a fine dice of red bell and shallot.. let it cool and incorporated that. S&P then added the crab. I crushed some saltines into my little spice grinder and hit them a bit, and laid the crumb out on a plate. Formed the cakes and coated both sides in the crumb. They are currently in the freezer getting a good chill. I will post up a pic after they are cooked.

    Regarding your friends wife the "picker" .. keep that friend haha.
     
  9. durangojo

    durangojo

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    eastshores,

    i had to work last night so i just made my crabcakes this morning...they are in the fridge firming up. while there are many, many, many ways to make crabcakes, i do them the way the oldtimers in annapolis taught me...no fillers! they are crabcakes, not crabrice cakes or crabbreadcrumb cakes. personally i don't saute the peppers as i like the texture and slight crunch factor of the raw peppers. i usually do a few sauces to go with...a spicy chipotle cocktail sauce with crema, a more traditional tartar sauce, and a chile lime sauce...got some corn on the cob that i will grill up with some hatch green chile butter, got some shrimp cocktail and some beautiful vine ripe tomatoes.....oh yeah, and prosecco..am looking forward to all this simple perfection....enjoy yours as well...cheers!

    joey
     
  10. eastshores

    eastshores

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    Joey.. well I did mine with minimal filler.. I am eating them now and they are very tasty. As was promised here is a shot of the finished product from the forum advice!

    [​IMG]
     
  11. durangojo

    durangojo

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    yo! you did good homeboy.....now i'm more excited that ever for dinner...seriously nice job... they are really, really, really beautiful...maybe even perfect...i do mine a bit bigger cuz i'm a piggy when it comes to seafood.....thanks for the pic

    joey
     
  12. kyheirloomer

    kyheirloomer

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    Lookin' good, Eastshores!

    'Course, I could do without all that garden truck myself. But each to his own. /img/vbsmilies/smilies/drinkbeer.gif

    keep that friend haha.

    Well, we're in the 46th year of a trial marraige and are starting to think it's going to work out. So, yeah, I reckon I'll keep her.
     
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  13. eastshores

    eastshores

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    Joey, thank you man.. very kind words. Enjoy your dinner, sounds like it will be epic.

    KY: You know as well as I that the bib lettuce is for show. Although I must admit, when dressed simply it does make a nice side nibble.

    Congrats on the trial marriage.. I'm inclined to agree.. you probably have a good shot at it!
     
  14. chefedb

    chefedb

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    Look good . Try making flatter and they will brown evenly, move around in pan as center of pan will usually be the hottest;  They make great sliders. yum, yum. and you can make mini for Hors D Ourves.
     
  15. durangojo

    durangojo

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    just to clarify as you can hopefully tell by my avatar, i'm very much a she!

    joey
     
  16. Iceman

    Iceman

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    I like using a tool such as this to make my crab-cakes: 

    [​IMG]

    All the cakes come out perfect uniform size and shape. Well .......... for me anyways. 
     
    Last edited: Jul 19, 2011
  17. petemccracken

    petemccracken

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    I use a simple ring mold...
     
  18. Iceman

    Iceman

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    It's funny, but I used to use a regular ring mold, but I find now that using the measurement thing is less work. I guess it's only important that we all enjoy a good crab cake. 
     
  19. chefedb

    chefedb

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    I sometime use scoops of different sizes then I press into panko. You can also use a jar lid.
     
  20. kyheirloomer

    kyheirloomer

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    Like Ed, I use scoops, then shape the cakes in my hands, just like making burgers. There is no significant difference in size.

    Dishers (spring-driven scoops) are a great way to assure consistency in many food products. I have a range of them (they come in 40 different sizes, btw) and use them often for portion- and size-control.