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Thread: Crab Cake help

  1. #1
    Super Member Elisabrat's Avatar
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    Crab Cake help

    Last night I cleaned two crabs. picked them clean. tada! then today I am making crab cakes never have before. I am using Paula Deens recipe with a couple changes. One on purpose one oh heck.. I switched out bell peppers for celery minced as the DH hates bell peppers. I then made them now am chilling them to firm a bit before frying. Sit down.. realize.. I forgot to add dry mustard or wet mustard (her son uses wet mustard). Ok will they be ruined totally? should I smush themup add mustard and re set them in the fridge? I sure hope they will be eatable without it. argh. I dont eat crab. I cant even sample one to say oh hey this is good. or not enough salt or too salty.. so what do you think I should do? and btw am i to serve them with cocktail sauce, tartar sauce or a hot red sauce? clueless again. Give me a nice Maine Lobster any day of the year.
    Please help somebody! somebody!!!
    Linda
    Here today... why what a lucky bunch we are.

  2. #2
    Junior Member
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    Apr 2010
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    It will be just fine. I'd serve them with drawn butter. Hope this helps

  3. #3
    Super Member Elisabrat's Avatar
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    thanks he went for tartar sauce. i love my lobster and shrimp with garlic butter but he preferred mayo tartar and well he ate them said they were good. I froze the other 12 of them. guess you can cook them one at a time that way we will find out.
    Linda
    Here today... why what a lucky bunch we are.

  4. #4
    Member
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    Oct 2011
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    Crab cakes will taste good because you have fresh crab meat. Mustard is really an optional spice. Cakes will be just fine without it...in fact may be better without it...agree tartar sauce or butter will be fine.

  5. #5
    Senior Member
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    if you really want the mustard then make a mustard cream sauce. i had some wonderful Brown Mustard Cream Sauce over Pork Tenderloin when i was in France last month. It was wonderful: dijon mustard, heavy cream, salt, pepper and a bit of white wine, thickened.

  6. #6
    Super Member
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    I'm from Maryland and we're known for our crab cakes. Here's my recipe.
    1 lb. of crab meat
    1/4 teas. dry mustard
    1 egg
    6 saltine crackers, crushed
    2 Tablspooms of mayo
    parsley
    dash of Old Bay seafood seasoning
    Mix all together and make into cakes. Fry on medium heat about 2-4 minutes per side or until nice and brown.
    We eat ours plain.

  7. #7
    Super Member
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    Yes, my Mom from MD. always said the more crab, the better - not a lot of other stuff.

  8. #8
    Senior Member
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    I live in Maryland where I think the best crabcakes are made. I see that someone gave you the Old Bay seasoning recipe. It is very good.

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