Rowdyboy
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Mon Sep-08-03 03:06 PM
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Cooks...a question on crab cakes... |
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I'm making up a batch today. Can they be frozen prior to cooking?
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Superfly
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Mon Sep-08-03 03:08 PM
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What's the deal with crab cakes?
Are they like 60% bread crumbs, 30% sawdust, and 10% crabmeat?
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demnan
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Mon Sep-08-03 03:14 PM
Response to Reply #1 |
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Decent crabcakes are at least 70% good backfin crab meat seasoned with Old Bay with a bit of breadcrumb and egg just to hold them together.
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Superfly
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Mon Sep-08-03 03:17 PM
Response to Reply #4 |
5. Have you tried the McDonald's |
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crab cake on the the eastern shore?
:puke:
It weighs as much as a depleted uranium fuel rod, smells like a grease collector, and tastes like wet concrete.
Give me a whole steamed Dungeness crab anyday.
B
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Rowdyboy
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Mon Sep-08-03 03:50 PM
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9. My recipe call for a cup of crushed Ritz crackers... |
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per pound of crab...Believe me, 70-75% crab and very tasty.
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nothingshocksmeanymore
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Mon Sep-08-03 03:08 PM
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2. Yes. It is better to freeze them prior to cooking. |
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Make sure they are firmly individually wrapped so as to not get frost and use them within about six months. Freezers do alter the taste of foods afer a while.
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Superfly
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Mon Sep-08-03 03:10 PM
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3. You eat poor defenseless crabs? |
Rowdyboy
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Mon Sep-08-03 03:47 PM
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7. Teena, I should have known you'd be the one... |
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Thanks! Only reason I'm freezing them is that I also have fresh shrimp that I need to use first.
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saganaki
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Mon Sep-08-03 03:19 PM
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6. Bake or fry first, then freeze. |
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The concern is that there are raw eggs in the mixture. Freezing only retards spoilage - it doesn't stop it. The cakes can be slightly undercooked, cooled, wrapped well and frozen. Bake to reheat and crisp.
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Rowdyboy
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Mon Sep-08-03 03:48 PM
Response to Reply #6 |
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Appreciate any and all advice...
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oneighty
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Mon Sep-08-03 04:50 PM
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Hey Rowdyboy.
Your post reminded me of something!
Read my post "Never look up with your mouth open" (Lounge)
Concerning my days as a "Crabber"
180
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DU
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Wed May 01st 2024, 06:50 AM
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