Crab Cake Videos

I am posting a couple of videos about how to make crab cakes.

The video buy the guy is a teaser and it gives you some background on the "how tos" and "whys" of making crab cakes. This will give you a basic understanding of the recipes. Then, the lady shows you the an actual recipe that she uses. I like it because she includes Old Bay Seasoning in the recipe. However the quality of her video is not very good. I hope this is something that you guys enjoy. See I am hard at work, making these posts and opening your mind to the cuisine that is out there that I love so dearly! Please keep your comments coming and suggestions are welcomed. Thank you.

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A Crab Cake Recipe, Not!

In your quest to make the best and tasty crab cakes, you will come across many recipes. I am here to tell you that if you are have never had crab cakes before, certain recipes will not make a good impression on you.

I was browsing the internet this morning, looking at what others have to offer in the way of crab cake recipes. Always looking to add to my collection of recipes. Well, I came across one recipe that said "quick and easy xxxx" Well, I am here you to tell you that crab cakes are delicacy in some circles. In the South, some of the more fancier restaurants serve crab cakes as gourmet appetizer or meal. So how can a "good" crab cake recipe be quick and easy. Let's take a look at this particular recipe.

2 Eggs
1 tsp Lemon juice
2 cups Bread crumbs
2 cans(6oz) crabmeat,drained and flake
2 tbsp butter/margarine

Now, I understand that everyone's taste buds are different. So things that I like, others have no taste for in fact. This is because we are all different. But, let's take a look at this recipe. If you compare this recipe to some of the recipes that i have posted here, you will see a HUGE difference. In many of my recipes, I use a pound(16oz)of crabmeat. In this example, the recipe calls for 75 percent of my recipes and TWICE as much bread crumbs. Bread crumbs are used in a recipe to hold the crabmeat together. This recipe is nothing more than crab meatloaf. How in the world is a person suppose to learn the joys of crab cakes if recipes like this exist. Do yourself a favor, and run from recipes like such. The content of crabmeat to bread crumbs should be along the like of 1:1 or for every pound of crabmeat, a cup of bread crumbs.
Finally, the recipe show is tasteless. It has no seasonings or spices whatsoever. Take the time to look over the various recipes before you copy them, watch out for some of these corporate food recipes that offer no real taste or lend little to the "crab cake experience".

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Crab Cake Filler

Hello, everyone. I tried this recipe this weekend. I usually do this before I post the recipes. Crab cakes are something that can be considered a gourmet meal depending on the restaurant that you choose to dine. With that, I see some of he better restaurants using as a sales pitch the amount of meat to filler used in the recipe. In of itself, crab meat will not hold together without something to bind it. Bread crumbs and saltine crackers are the usual choices. I reduced the amount of bread crumbs in recipe. I had a bit more trouble holding the mixture together but the taste was wonderful.
See, someone emailed me and told me that they like the recipes but thought that there was too much filler. Well, I tend to disagree, however, I wanted to try the recipe with less bread crumbs to see what would be the difference. I tend to think that side by side that the one cup of bread cups is about right for the recipes I have published. Yet, a compromise could be along the lines of three quarter cup bread cups? I think that the readers will have to try the recipes for themselves and let me know what they think. I have been a long time fan for more than twenty years of crab cakes so I am biased towards my experience and taste.

Crab Cakes

1 pound Lump Crab meat
1/2 cup Bread Crumbs
1/4 cup Green Onions, finely diced
2 tbsp Mayonnaise
1 tsp Worcestershire Sauce
1 tsp Old Bay Seasoning
1 tsp Dry Mustard
1 tsp Salt

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Summer means time for grilling

With summer fast approaching, it is without a doubt time to begin grilling. Now, from my view, grilling is an art that must be mastered in ordered to really appreciate the results. This little guide, will help in making your overall grilling experience more enjoyable

First you must choose your heat source. Some of the options include charcoal, wood, and gas. Each has there own advantages and disadvantages and taste. I tend to enjoy using charcoal but this is something of preferred taste over anything else. You choose which will offer the taste that you desire.

In regards to grilling there are two methods: direct and indirect grilling. With direct grilling you are placing the food over the heat source. Food should be turned once halfway through the cooking process. Seafood should not be turned multiple times to prevent it from breaking. Use the direct grilling to cook meats that require less than 30 minutes to cook: steaks, chops, vegetables and kabobs.
The other method is indirect. This involves taking the meat and placing it near the heat source to cook in a slower manner. This method is accomplished by placing the food to the side of the grill, near the heat source. Indirect grilling is usually for foods which are more susceptible to burning or need to be cooked for a longer period of time, such as ribs, chicken and seafood that is more delicate. A wire basket comes in handy for many of the types of seafood that you will be grilling. Another method is to wrap the fish in aluminum foil.

Here is a handy guide which will be useful in grilling seafood.

I hope these tips were helpful and useful to your grilling experience. As always, remember that the first point of grilling is to be safe.

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