From: Mr. Rufus Faloofus
Date: Mon, 24 Jun 2002 13:30:34 -0500
Time for more recipes, wouldn't you say?
I don't believe I have posted these before. They are very
tasty, and you all should make them and eat them.
Unless you are allergic to seafood. Or hate onions. Or
keep kosher. Or...
Well, hope SOMEBODY likes them, anyhow.
--Foofus.
______________________
New England Crab Cakes
______________________
3 tbsp minced white onions
3 tbsp minced celery
4 tbsp unsalted butter
1 egg
1 tin crab claw meat
1 tin regular crab meat
1 tbsp dijon mustard
2 tsp paprika
1/2 tsp dried basil leaves
1 tsp cayenne pepper
1 tsp dried tarragon l
1 pinch course ground black pepper
3/4 cup fat-free mayonaise
3/4 cup bread crumbs
In a medium-sized frying pan melt some butter and brown
the onion and celery.
In a bowl, mix everything up thoroughly.
Form the mixture into cakes, coating the outside with some
more bread crumbs. This makes 8 or 9 decent-sized cakes.
In a large frying pan, melt some butter and brown the crab
cakes.
Serve with pineapple-mango salsa, sushi rice, and a good
sauvignon blanc.
_____________________
Pineapple-Mango Salsa
_____________________
1 decent-sized ripe mango
1 can of pineapple chunks (in juice, not syrup)
3 tbsp minced red onion
2 cloves garlic, minced
2-3 tbsp unseasoned rice vinegar
1 tbsp cilantro, minced
Peel the mango, cut it into little bits.
Cut the pineapple chunks into bits of similar size (I
recommend a scheme that subdivides each chunk into 8
pieces). Mix all the ingredients together, and add the
rice vinegar to taste.
Goes well with spicy seafood dishes.
From: Mr. Rufus Faloofus
Date: Mon, 24 Jun 2002 16:16:04 -0500
At 04:20 PM 6/24/2002 -0400, ßobÇat wrote:
[snip]
>>1 tin crab claw meat
>>1 tin regular crab meat
>
>What is this 'tin' of which you speak?
>
>Oh, that's right, there's no ocean near you.
Thanks for rubbing it in.
You know, though, I was in San Diego 2 weeks ago (where
they have an ocean), and I went looking for the ingredients
to make crab cakes for my parents, and had a great deal of
trouble finding anything fresh. I found places that
appeared to have it, but these folks caved under my intense
Foofus questioning, and admitted that they had defrosted it
and put it in a bowl to give it the appearance of actual
freshness. I probably could have found some, had I been
willing to look even harder (I only went to 5 places), but
I was able to locate precisely the tins that I describe here,
and settled for those. Go figure, I guess.
Still, clarification is in order. My vendor of choice is
Phillips, and the cans are 8 oz, I believe. Maybe they are
6, though. I don't remember. Sometimes, the meat is in
plastic containers (also from Phillips); I don't know the
difference, and they each work well.
Same with the pineapple: it's the small can, not the big one.
I think it's 8 oz.
>I am reminded of the hermit crab wearing a metallic
>cup in "The Incredible Mr. Limpet".
One of the formative movies in my childhood, actually.
>Perhaps there is a crayfish laden stream near you,
>where you might obtain fresh ingredients. Crawcakes?
This bears looking into, I think. I have had shrimp cakes
that were good, but have never made any of my own. I suspect
that's more what they'd be like, in terms of texture.
--Foofus.
© 1998-2005 Reeza.com
in association with
Ink Works
