hello all,,, i just got finnished w/ a batch of crab cakes and i am curious how my culinary brothers like theres prepared. i do a maryland style cuz i think louisiana cakes are awful. most places down here just mix crab, bread crumb , too much seasoning and a little egg-- then they are typicaly deep fried,,,,blech. i make a small sauce of mayo, egg,tabasco,worshistichire,old bay,pepper and salt. toss this with my lump, and mix in diced white bread and green onion,, a little bit of japanese bread crumb if needed. serve with remulade and you are in biznes.
post #1 of 10
8/3/03 at 7:42am