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The Cooking Channel Got a favorite recipe... share it here.

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  #16  
Old 11-28-2010, 07:53 AM
Q-Dog Q-Dog is offline
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Warren brought these to Russ & Dana's yesterday.

OMG...DELICIOUS!!!

Thank You, Warren...



This is the way I'll be making crabcakes from now on...!!!
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  #17  
Old 11-28-2010, 08:03 AM
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Those were the bomb

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  #18  
Old 11-28-2010, 08:12 AM
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Chive & Caper sauce= AWESOME
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  #19  
Old 11-28-2010, 08:40 AM
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Originally Posted by MegaGlide View Post
Tartar sauce? Seriously?
Dude, that's just... wrong.
when we go to g&m, thats the only way i eat them. gotta have me some tartar!
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  #20  
Old 11-28-2010, 09:09 AM
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tHE WIFE COULDN'T GET ENOUGH OF THEM ,i SHOWED HER THE RECIPE AND SHE SAID THEY WOULD ALWAYS BE BETTER WHEN SOMEONE ELSE MAKES THEM.
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  #21  
Old 11-28-2010, 09:28 AM
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Originally Posted by BLoNDiE View Post
when we go to g&m, thats the only way i eat them. gotta have me some tartar!
G & M rocks....but Warren's were better !
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  #22  
Old 11-28-2010, 09:32 AM
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+1

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Originally Posted by Q-Dog View Post
G & M rocks....but Warren's were better !


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  #23  
Old 11-28-2010, 09:34 AM
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G & M rocks....but Warren's were better !
we missed them but will definatly try out the recipe
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  #24  
Old 11-28-2010, 12:49 PM
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How good are Warren's crab cakes?


Have a recipe I've been using for several years, really like it.............................




I'll be using Warren's from now on.
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  #25  
Old 11-28-2010, 03:55 PM
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UPDATE:

I'm glad y'all liked them. My first time making them. My BIL has made them several times for us and this is his recipe.

Crab Cakes

1 LB Crab (LUMP) 1 cup bread crumbs ( + Bread crumbs to coat)

(We prefer Panko Japanese Style Bread Crumbs.)

1/3 cup Mayo ¼ cup minced Parsley
2 small eggs 1 tsp old bay
¼ tsp cayenne pepper ¼ tsp dry mustard
2 tsp Worcestershire sauce salt & pepper to taste

Changed it to two small eggs.....the first batch wouldn't hold together well. so I added an egg.

Mix above ingredients except crab together then gently fold in crab not to break lumps. Make into cake the size of your choice.

Coat with bread crumbs
Refrigerate for 1 hour.

Heat oven to 200 degrees. Remember to cook in batches do not crowd pan.

Sauté in canola oil over MEDIUM heat until beautifully golden brown on each side, do not cook on high this will burn outside before middle is warm. Remove from pan to oven to keep warm while remaining cakes are sautéed.





Chive and Caper Sauce


Yield: Makes about 1 1/2 cups


1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons drained capers


Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.) Make the day before......I did and the sauce was much better the next day. However, I don't have a food processor and that might have been the difference.


Tartar Sauce

¾ cup Mayo
2 tsp minced garlic
1 Tbls fresh lemon juice
1 Tbls white wine vinegar
splash of Worcestershire sauce
1 TBLS chopped fresh parsley leaves
2 TBLS chopped green onions or scallions (green part only) you can use a regular onion if you wish
2 TBLS drained sweet pickle relish
pinch of cayenne + dash hot sauce (add heat to taste)
salt & pepper to taste

Mix above ingredients / refrigerate
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  #26  
Old 11-28-2010, 04:00 PM
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  #27  
Old 07-03-2011, 08:05 AM
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You know what's next.

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  #28  
Old 07-03-2011, 08:51 AM
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The making and eating of some awesome Crab Cakes?

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  #29  
Old 07-03-2011, 09:09 AM
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Agreed..but a proper host would offer ketchup for hot dogs to those over 14 even though it's soooooo wrong.
no they wouldn't
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  #30  
Old 07-03-2011, 09:15 AM
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Quote:
Originally Posted by DaSkip View Post
The making and eating of some awesome Crab Cakes?

Local jumbo lump crab is 19.99 a lb right now. 2 lbs of crab cakes coming up.
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