Ready, Steady, Cook...

blunomore said:
Hell no! But thanks for the URL.
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East Coast Crab Cakes
From The Great American Seafood Cookbook (Canada, UK), by Susan Herrmann Loomis.
Crab cakes are to Maryland what bubbles are to soda. Everywhere you go in Maryland, from restaurants to roadside stands you'll find crab cakes, and they range from sublime to awful. Everyone in Maryland, it seems, has an opinion about crab cakes. Some like them round and light like balls, others insist they should be flat and dense. I prefer crab cakes that are mostly crab, with just a few other ingredients to enhance their flavor and keep them from failing apart.


I searched all over Maryland for the perfect crab cake to no avail. Not until I reached South Carolina and the home of friends Ruth Ann and Frank Shuman did I find perfection. Ruth Ann has made crab cakes for years and she uses a traditional Maryland recipe "with a little extra crab." Serve these with coleslaw and a light Chardonnay.

Ingredients:

1/2 cup soft fresh bread crumbs
1 large egg
About 5 tablespoons mayonnaise
2 scallions, trimmed, the white bulbs and light green stems minced
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over
1 tablespoon unsalted butter plus 1 tablespoon bland vegetable oil, such as safflower, for frying

Instructions:


In a medium-size bowl, mix together the bread crumbs, egg, 4 tablespoons of the mayonnaise, the scallions, parsley, and the seasonings. Add the crabmeat and mix gently. If the mixture is too dry, add the remaining 1 tablespoon mayonnaise. (Add additional mayonnaise if the mixture will not hold together and is still dry.) Shape the mixture into 6 patties.

Heat the butter and oil in a large skillet over medium-high heat. When the oil is hot and lightly smoking, add the crab cakes and cook until golden, about 5 minutes on each side. Serve immediately with coleslaw.

Yield: Makes 4 to 6 servings
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Looks good
 
alf101 said:
U got a recipe?
I really have no idea what to do with them.

Gf put them in my trolley when I went grocery shopping. Told me I must eat healthy stuff. They don't look healthy.

It's Woolies chickpeas, they're in water.
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you could always make a nice nutty spread out of it.

but you'll need a handful of cashews and a handful of macadamias too.

put 2/3 tin of chickpeas in food processor (without the water). puree it and add fresh water as needed to thin it down. add macademias and cashews as well. blend till a puree. if you want it oilier, blend cashews seperately till it starts to go oily, and then mix all ingredients together.

You can use it instead of butter/margerine. and it tastes nice (plus you get to eat some nuts needed for the day) ;)
 
Hot_Chocolate said:
you could always make a nice nutty spread out of it.

but you'll need a handful of cashews and a handful of macadamias too.

put 2/3 tin of chickpeas in food processor (without the water). puree it and add fresh water as needed to thin it down. add macademias and cashews as well. blend till a puree. if you want it oilier, blend cashews seperately till it starts to go oily, and then mix all ingredients together.

You can use it instead of butter/margerine. and it tastes nice (plus you get to eat some nuts needed for the day) ;)
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Hmm, I completely forgot about hummus!
 
So a few other options for tinned crab meat are spring rolls, pasta (like a crab and chilli pasta), crab salad, crab cakes (thai, indian etc), mince it up/blitz it into a paste and use as a spread with other ingredients (like roasted green peppers/red peppers, asparagus, potato), crab and potato cakes, etc...
 
DJK said:
So a few other options for tinned crab meat are spring rolls, pasta (like a crab and chilli pasta), crab salad, crab cakes (thai, indian etc), mince it up/blitz it into a paste and use as a spread with other ingredients (like roasted green peppers/red peppers, asparagus, potato), crab and potato cakes, etc...
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The pasta sounds good.

I once had crab risotto and I must say, it was divine.

Hot_Chocolate said:
got more kids in my nursery school (now 7 in total) and they keep me very busy in the day
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Time to advertise for an assistant !
 
DJK said:
Spicy chicken and chick pea couscous? I sometime makes that in bulk and take it to work as lunch...



Crab cakes - that way you can mask the crappy tinned flavour somewhat. Make your own mayonnaise for them...
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couscous :sick::sick:
Hot_Chocolate said:
you could always make a nice nutty spread out of it.

but you'll need a handful of cashews and a handful of macadamias too.

put 2/3 tin of chickpeas in food processor (without the water). puree it and add fresh water as needed to thin it down. add macademias and cashews as well. blend till a puree. if you want it oilier, blend cashews seperately till it starts to go oily, and then mix all ingredients together.

You can use it instead of butter/margerine. and it tastes nice (plus you get to eat some nuts needed for the day) ;)
Click to expand...
I had humus once on a roll at Kuai and I actually liked it a lot.
Called a Hummer.

Don't have a food processor though.
 
alf101 said:
couscous :sick::sick:

I had humus once on a roll at Kuai and I actually liked it a lot.
Called a Hummer.

Don't have a food processor though.
Click to expand...

I just finished eating a Hummer from Kauai - pretty good...
 
Anyone know how to make a portuguese sauce from white wine, garlic and bay leaves?

Went to Adega, and had their portuguese steak which was served with a sauce made from these ingredients and now I want to make it at home

:D thanks in advance
 
I want to make a nice and exciting dish for dinner tonight, what can I make?
 
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