Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Saturday, August 07, 2004
Thursday's Dinner
Crab cakes & cole slaw. I made the crab cakes generally following the recipe on the back of the Phillips can with a few important changes. The crab cakes will hold together better (as in "not fall apart in the frying pan") if you do 2 things. 1. Puree about half the bread crumbs, the egg(s), all the seasonings, and part of the crab meat together in the food processor first. Then mix in the rest of the bread crumbs and the crab meat by hand. 2. Form the crab mixture into balls. Then roll the balls on a plate containing dry bread crumbs, seasoned as you wish (this time I used salt, white pepper, and a small amount of Penzey's Chesapeake Bay Seasoning). Then flatten the balls, using more bread crumbs if needed to keep the patties together. Refrigerate the patties uncovered for an hour or so before cooking.
0 Comments:
Post a Comment
<< Tangled Branches: Satiated, main page