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Discussion Starter · #1 ·
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.
 

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Discussion Starter · #9 ·
that sounds really good alexia,,,,,, i must try that. i also love crawfish and corn cakes,,,,,,,,,,,,basicaly the same as crab cakes but they require a bit more binding agent(aka bread crumbs). if you can get ahold of real louisiana crawfish tails i would reccomend anyone to try this variation.
 
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