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Old 08-23-2013, 04:55 PM
 
Location: Coastal Georgia
45,848 posts, read 57,196,498 times
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I wonder if there is such a thing as a crab cake recipe where you can actually taste the crab?
I have tried many recipes, the most recent today. They all are good, but they leave me wondering why I have put $20. worth of crab (1/2 lump and 1/2 claw) into them when I can't taste it?
The ones I made today included Good Seasons salad dressing mix, mayo, Ritz crackers and lime. The sauce to go with it is mayo, sour cream and lime juice. They were good. All the ingredients are good, except I couldn't taste the crab at all. Of course, I have made them without the added pizzazz, but still not great.
When I was a child, at every special occasion, we had crab salad in snowflake rolls. These were super good and had a delicate crab flavor. As an adult, I have tried to duplicate these and cannot do it.
What's the deal with crab anymore? Maybe it's my old taste buds?
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Old 08-23-2013, 05:40 PM
 
Location: League City, Texas
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I make mine with a little mayo,a little Old Bay, & a very small amount of bread crumbs.
It sounds like you may be getting too "fancy" with your ingredients.
I also bake mine in muffin tins, instead of frying them. I think they're best with minimal ingredients--you can always go crazy with your sauces!
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Old 08-23-2013, 05:53 PM
 
5,015 posts, read 6,050,201 times
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Quote:
Originally Posted by hellpaso View Post
I make mine with a little mayo,a little Old Bay, & a very small amount of bread crumbs.
Pretty much this, but I use crushed oyster cracker crumbs instead of bread crumbs and add a squirt of lemon juice. Just enough to mayo/cracker to barely hold it together, then cook in a bit of butter to bring out the sweetness of the crab.
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Old 08-23-2013, 06:52 PM
 
Location: Heart of Dixie
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The one I use is

1lb lump crab
10 saltines
1 beaten egg
2 Tbsp mayo
1 tsp mustard
1/4 tsp worcestershire sauce
1/2 tsp Old Bay
salt to taste

We love them. The trick is to fold the ingredients and keep the crab meat in large chunks.
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Old 08-23-2013, 07:07 PM
 
Location: League City, Texas
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Quote:
Originally Posted by Dirt Grinder View Post
The trick is to fold the ingredients and keep the crab meat in large chunks.
Exactly--don't over mix. You have to have those big lumps of crab meat to taste it well.
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Old 08-24-2013, 12:43 AM
 
Location: the AZ desert
5,037 posts, read 8,776,056 times
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I use:

1 lb. lump crabmeat
2 Tbsp. mayonnaise (Hellmann's or Best)
2 tsp. Old Bay Seasoning with 30% less sodium
1 tsp. fresh parsley, finely chopped
1/2 tsp. prepared mustard
1 egg, beaten
bread crumbs - made from Ritz crackers, if I have them on hand (Sorry, I eyeball this so I can't give a quantity, but the total amount is not a lot.)

Mix everything together well, (except crabmeat), and then add the crabmeat. Shape into patties and fry in vegetable oil. (Some people prefer to bake or broil them, but I like them fried better.) Use enough oil just to lightly cover the entire bottom of the pan, but not deeply.

Tips: Use wet hands to shape patties. Turn only once when frying. Serve with lemon wedges.
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