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Getbig Female Info Boards => Open Talk for Girl Discussion => Topic started by: Princess L on December 06, 2010, 07:22:48 PM
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Anyone have a good recipe ???
Migs? :D
cross post
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No, but I love crab cakes! Maryland crabs, of course. People in Cali get offended when you tell them that dungeness crab is no good, but it is true. :-[
Once you've had the best you don't want the rest. :P
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No, but I love crab cakes! Maryland crabs, of course. People in Cali get offended when you tell them that dungeness crab is no good, but it is true. :-[
Once you've had the best you don't want the rest. :P
Thanks for bringing that up. So I should be looking for Maryland crab meat for them? What kind of dipping sauce do you like? I plan to make them small (2-bite) for appetizers (when I get a good recipe).
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Ingredients
1/4 cup mayonnaise
1/4 cup minced onion
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup finely crushed soda crackers
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges, for serving
Directions
1.In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
2.In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
or
Ingredients
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grapeseed oil
1 1/2 tablespoons fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
Fine sea salt
1 pound jumbo lump crabmeat, picked over
1 cup finely crushed saltine crackers (3 1/2 ounces)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Directions
1.In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
2.In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.
3.Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer the crab cakes to plates and serve with the garlic aioli.
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you can also use some panko bread crumbs. It wll make them crunchier and lighter in texture. I like to use aioli's for many seafood dips. pretty versitle since you can use them in place of standard mayo for using them in crab cake burgers etc. I use aiolis for po' boys, calamari, lobster you name it. I even will make a saffron aioli for use with roasted/fried potato cubes.
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you can also use some panko bread crumbs. It wll make them crunchier and lighter in texture.
You're saying in lieu of the cracker crumbs? That would be better, cuz I always have Panko on hand :)
I'd go with the first recipe. Do you think they need to be fried right before serving or could they be prepared (fried) ahead of time and heated & crisped in the oven later?
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Thanks for bringing that up. So I should be looking for Maryland crab meat for them? What kind of dipping sauce do you like? I plan to make them small (2-bite) for appetizers (when I get a good recipe).
A few years ago I was at a party and made that comment about dungeness crab being no good. Someone copped an attitude and told me all crab was the same. I told them that was not true and anyone who would make such a comment obviously didn't know anything about crabs. He tried to put me in my place by asking me to name three different kinds of crab. Immediately, and without missing a beat, I said: Maryland crab, dugeness crab, Alaskan king crab, blue crab/soft shell crab, snow crab... need I go on? ;D
Beware when shopping for crab at restaurants or prepared/frozen cakes. Lots of vendors will sell "Maryland style crab cakes." If that sounds like imitation, well, it is.
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A few years ago I was at a party and made that comment about dungeness crab being no good. Someone copped an attitude and told me all crab was the same. I told them that was not true and anyone who would make such a comment obviously didn't know anything about crabs. He tried to put me in my place by asking me to name three different kinds of crab. Immediately, and without missing a beat, I said: Maryland crab, dugeness crab, Alaskan king crab, blue crab/soft shell crab, snow crab... need I go on? ;D
Beware when shopping for crab at restaurants or prepared/frozen cakes. Lots of vendors will sell "Maryland style crab cakes." If that sounds like imitation, well, it is.
Well :-\ I guess I want the crab meat that is the least fishy tasting :D
What is LUMP crabmeat?
I'm hoping for a similar presentation:
(http://img4.myrecipes.com/i/recipes/cl/crab-cakes-cl-1665282-l.jpg)
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“lump” crabmeat is just what it says: it is the large, lumpy chunks of crabmeat that come from the main body of the crab. Obviously, this is the most visually attractive kind of meat because all you see are the big large chunks of meat. This is particularly useful when you are serving it in, a salad or bisque for example. Lump crabmeat is different from the small portions of crabmeat that comes from, say, the legs of the crab. This meat is harder to get or remove from the crab and doesn’t have as much visual appeal… but it often tastes just as good.
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Well :-\ I guess I want the crab meat that is the least fishy tasting :D
What is LUMP crabmeat?
I'm hoping for a similar presentation:
(http://img4.myrecipes.com/i/recipes/cl/crab-cakes-cl-1665282-l.jpg)
That looks good!!
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Well :-\ I guess I want the crab meat that is the least fishy tasting :D
What is LUMP crabmeat?
THen you should go to Sam's Club and get their crab legs and cook them (heat them really, they are already cooked) and take the meat out yourself. It's sweet and delicious and has no fishy taste at all.
The best crab cakes I've had were at The Palm Restaurant.
I have no idea if this is really teh recipe but here is one I found:
THE PALM'S CRAB CAKE
Read more about it at www.cooks.com/rec/view/0,1745,156171-248193,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
2 lbs. jumbo crab meat
1/2 c. diced celery
1/2 c. lg. diced onion
1 lb. diced pimento
6 slices stale bread, without crust, soaked in water & squeezed dry
1 extra lg. egg
1/3 lb. Old Bay seasoning
Curry powder
1 tbsp. herb seasoning
SAUCE:
1/2 c. mayonnaise
1 tsp. spicy brown mustard
Salt & pepper to taste
Remove shell from crab meat, being careful not to break the lumps, saute celery and onion in butter. Mix seasoning mix, sauce, bread and egg together. Toss crab meat with seasoning. Add celery, onion and pimento, toss. Add sauce mixture and toss. Scoop 4 ounce portions onto greased sheet pan. Press into cake form, broil until golden brown (about 6 to 8 minutes). Makes 12 crab cakes. To serve 6.
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THen you should go to Sam's Club and get their crab legs and cook them (heat them really, they are already cooked) and take the meat out yourself. It's sweet and delicious and has no fishy taste at all.
:D
Ya know, I love my friends dearly....
but not that much ;D
A local specialty grocer has lump crabmeat (from Maryland or SC) on sale this week. That'll have to do. ;)
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You're saying in lieu of the cracker crumbs? That would be better, cuz I always have Panko on hand :)
I'd go with the first recipe. Do you think they need to be fried right before serving or could they be prepared (fried) ahead of time and heated & crisped in the oven later?
yup. you can crisp them in the oven if needed
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yup. you can crisp them in the oven if needed
I think I'm gonna go with a Thai Chili Greek yogurt dipping sauce
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using the thai chili paste or actually mincing them?
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using the thai chili paste or actually mincing them?
Neither ;D
Cheating ;)
(http://www.worldpantry.com/thaikitchen/img/product/thk-092000.jpg)
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(http://imag.blogs.foxnews.com/files/2009/04/greek-yogurt.jpg)
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ah ok. By the way a little of that chili style sauce simmered with green onion, minced ginger and some honey can make a nice bioled shrimp dip
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No, but I love crab cakes! Maryland crabs, of course. People in Cali get offended when you tell them that dungeness crab is no good, but it is true. :-[
Once you've had the best you don't want the rest. :P
i despise it when you constantly continue to post divorce threads ...only for straight people but
you r right here
i ws in FL last yr and some resturant offered me "fresh" ::) Md crab cakes....i had the fliet instead...
http://www.bluecrabtrading.com/ click on that...u will thank me...if you dont live in maryland....if you do
go here...i promise u...i'll eat my facking shoes if they dont serve the best crab cakes...and as a general rule ...i dont even like seafood
http://www.occaptainsgalley2.com/dinnermenu/
(http://www.occaptainsgalley2.com/nss-folder/pictures/home.jpg)
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ah ok. By the way a little of that chili style sauce simmered with green onion, minced ginger and some honey can make a nice bioled shrimp dip
that sounds good :)
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it is yummyliscous
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Well, it looks like I'm going to have to abandon the crab cake idea >:( Everywhere I've checked, the crab meat (whether it's fresh, frozen, can pouched ::)) comes from China, Thailand, Vietnam or Indonesia. >:( >:( >:(
Any other ideas for a hot appetizer that fits the following:
Can be made ahead of time and heated later
Relatively easy to make
No off-the-wall ingredients that will go to waste after using a tiny amt for the recipe
Looks elegant when plated
Tastes awesome ;D
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clams casino
baby lamb chops
mini sliders (mixed lamb, pork, beef) made with foccacia bread as the buns
mini wellingtons (pork, beef or chicken)
bruschetta with either a tomato and white bean mix and melted cheese with a rosemary balsamic reduction drizzle, or a mushroom trifolat one. Or you can have both.
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clams casino
baby lamb chops
mini sliders (mixed lamb, pork, beef) made with foccacia bread as the buns
mini wellingtons (pork, beef or chicken)
bruschetta with either a tomato and white bean mix and melted cheese with a rosemary balsamic reduction drizzle, or a mushroom trifolat one. Or you can have both.
Thanks Migs.
I don't have any experience working with lamb and I try to avoid tomatoes at this time of year since their taste is blah...
so... think I'm going to do the mini wellingtons - super easy.
Ingredients
* 2 tablespoons olive oil
* 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
* Kosher salt and freshly ground black pepper
* 10 ounces cremini mushrooms, stemmed and finely chopped
* 1 large shallot, finely chopped
* 2 sheets frozen puff pastry, thawed (recommended: Dufour)
Directions
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
(http://img.timeinc.net/recipes/i/recipes/oh/cwsl/coffee-beef-wellingtons-oh-1677920-l.jpg)
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An old saying where I'm from. No lumps.
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These just need to be broiled before serving
(the wellingtons look fun though)
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All these things look really good :D
I've never had Wellington .. but Gordon Ramsay has them on his shows a lot .. I have to give these a try !
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These just need to be broiled before serving
(the wellingtons look fun though)
Is that the date, goat cheese and prosciutto?
Looks good! :D
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you're welcome. Lamb is super easy to work with though. Try them some time. Wellington has gotten a bad wrap for being hard to do but it isn't. On the show it's different since you are making them at different temps and under pressure.
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Is that the date, goat cheese and prosciutto?
Looks good! :D
Yes..and basil leaves!
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i lilke getting U-6 prawns and wrap them in provolone, basil and bacon then grill them with a pinch of coarse sea salt and cracked black pepper.
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All these things look really good :D
I've never had Wellington .. but Gordon Ramsay has them on his shows a lot .. I have to give these a try !
Made the mini-Wellingtons and must say...NEVER AGAIN! First of all, searing all the beef pieces (in small batches) splatters grease all the heck all over the place, which is one of the reasons I never fry anything. And secondly, they're really putsy ::). Third, not overly impressed with the taste (just kinda blah) and I add Gorgonzola to many of them. Not worth the effort.
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My local Whole Foods sells Crab Wellington (and Salmon Wellington). I buy both and enjoy them on the few occasions I have to cook for myself. :P
If you have a WF nearby ask them about it at the fish counter.
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Made the mini-Wellingtons and must say...NEVER AGAIN! First of all, searing all the beef pieces (in small batches) splatters grease all the heck all over the place, which is one of the reasons I never fry anything. And secondly, they're really putsy ::). Third, not overly impressed with the taste (just kinda blah) and I add Gorgonzola to many of them. Not worth the effort.
aww, what recipe did you use?
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aww, what recipe did you use?
The recipe above ^ which I got from the Food Network site
* 2 tablespoons olive oil
* 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
* Kosher salt and freshly ground black pepper
* 10 ounces cremini mushrooms, stemmed and finely chopped (I also added a couple of portabellas)
* 1 large shallot, finely chopped
* 2 sheets frozen puff pastry, thawed
also added some roasted garlic and a smidge of red wine to the mushroom mix
My local Whole Foods sells Crab Wellington (and Salmon Wellington). I buy both and enjoy them on the few occasions I have to cook for myself. :P
If you have a WF nearby ask them about it at the fish counter.
:'(
30+ miles
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The recipe above ^ which I got from the Food Network site
* 2 tablespoons olive oil
* 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
* Kosher salt and freshly ground black pepper
* 10 ounces cremini mushrooms, stemmed and finely chopped (I also added a couple of portabellas)
* 1 large shallot, finely chopped
* 2 sheets frozen puff pastry, thawed
also added some roasted garlic and a smidge of red wine to the mushroom mix
:'(
30+ miles
hmm, not to fond with that recipe. Fisrt off the 1" pieces suck. I rather do a traditional wellington along the same lines and just have them warmed and sliced and smaller zsizes(thickness).
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hmm, not to fond with that recipe. Fisrt off the 1" pieces suck. I rather do a traditional wellington along the same lines and just have them warmed and sliced and smaller zsizes(thickness).
Probably would've made for a better presentation, but then it wouldn't have been finger food. It was an all appetizer party (with lots of wine of course ;D )
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cut the tenderloin in half lentgh wise and do it that way. The you can have a wellington medaliane. finger food sized and less labor
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These just need to be broiled before serving
(the wellingtons look fun though)
I think I just threw up in my mouth a little. Way to ruin prosciutto
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I think I just threw up in my mouth a little. Way to ruin prosciutto
They're very yummy without. I must've had at least 1/2 dozen.
(http://www.dianasdesserts.com/news/news2008-12/DatesStuffedGoatCheese.jpg)
Medjool dates stuffed with goat cheese, sprinkled with candied walnut dust.
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OH gosh why is food ruined with cheese ???
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They're very yummy without. I must've had at least 1/2 dozen.
(http://www.dianasdesserts.com/news/news2008-12/DatesStuffedGoatCheese.jpg)
Medjool dates stuffed with goat cheese, sprinkled with candied walnut dust.
Try it w/the Procuitto and Basil...you won't be disappointed :)
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OH gosh why is food ruined with cheese ???
Cheese is like wine ~ there's a gazillion different kinds. Surely, if given the chance, there's something out there you'd like.
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Cheese is like wine ~ there's a gazillion different kinds. Surely, if given the chance, there's something out there you'd like.
I have tried especially the past few years, but still only like ricotta. Although, if there is food with just a tad bit of cheese, I can eat it, i.e stuffed mushrooms
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Do yourself a favor and stay away from cheese. Cheese = Crack
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Do yourself a favor and stay away from cheese. Cheese = Crack
that's how I feel about Hummus, but I gotta have it
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that's how I feel about Hummus, but I gotta have it
Oooo baby...ate a tub of that yesterday. Sabra Roasted Pine Nut :D
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Oooo baby...ate a tub of that yesterday. Sabra Roasted Pine Nut :D
oh that one and spicy red pepper (think that's it) are my favs
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oh that one and spicy red pepper (think that's it) are my favs
Yes, the roasted red pepper is good too. I like the Sabra brand the best...very creamy :)
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Yes, the roasted red pepper is good too. I like the Sabra brand the best...very creamy :)
I agree but I still cannot find the ones Princess talked about. Its half the calories or fat or something
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I agree but I still cannot find the ones Princess talked about. Its half the calories or fat or something
(http://www.pulmuonewildwood.com/images/12_ProHummus_lc.jpg)
Not "low fat", but only a nominal difference
(http://www.pulmuonewildwood.com/images/12_ProHummus_sc.jpg)
(http://www.pulmuonewildwood.com/images/12_ProHummus_rp.jpg)
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(http://www.pulmuonewildwood.com/images/12_ProHummus_lc.jpg)
yea can't find that in the store...Is it any good Princess?
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Do yourself a favor and stay away from cheese. Cheese = Crack
ummm...warm brie on triscuits :P
yea can't find that in the store...Is it any good Princess?
It's very "plain", but smooth and creamy. I like to mix another flavor into it - like spicy or roasted red pepper, not necessarily the same brand.
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ummm...warm brie on triscuits :P
It's very "plain", but smooth and creamy. I like to mix another flavor into it - like spicy or roasted red pepper, not necessarily the same brand.
omg brie :-X :-X :-X :-X :-X :-X
well hopefully I'll find some of it soon