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+--- Thread: Vell... Iffn' them crabie-cakeroonies aint' (/thread-265.html)
- winoweenie - 06-22-2008
the best I ever tasted then you can blame it on me vanishing memory-glands. Made with Trader Joes canned crab claws and followed to the nth-degree on quantities. Pan-fried in EVOO and mouth coating fresh garlic, can assure youse Marylanders even with your FRESH lumpie but know it could maybe improved this lovely dish but ...........me taste buds done register this far. Tankee Drewskie. Will use this MEENY times foe my land-lubber frenz. WW
- Kcwhippet - 06-22-2008
Canned crab claws??? That's the best you could do? Did you find the Old Bay Seasoning?
- winoweenie - 06-23-2008
What about " followed to the nth degree " done youse unnerstand bubba? And Jacks' crab claws were delicious in this killer receipe. Tankee agin Drewski an' you too KC. My local Albertsons had the Old Bay. WW
( And 'afore I git berated by the mity IK .... No I dint drink a cabernet wif them suckers. I had a lovely Santa Cruz Mtn 2006 Grenache Rose from those 100 year old Grenache vines from McDowell Valley. Sensational pairing as this is really a red masquerading as a Rose. WW)
[This message has been edited by winoweenie (edited 06-23-2008).]
- winophite - 06-24-2008
As memory serves, I think during a clam chowder episode it was Curley who said, "I really like the crunchy pieces". WP
- winoweenie - 06-25-2008
What was he drinking with it? WW [img]http://wines.com/ubb/wink.gif[/img]
- Drew - 06-25-2008
Firstly, it took me several days after I read your post to get over the fact that you used CRAB CLAW meat.
Secondly, no respected Marylander would ever fry crab cakes in EVOO. Butter or drawn butter to fry.
I may have to restrict your use of the recipe iff'n you can't follow these rules!
(Glad you liked the recipe) [img]http://wines.com/ubb/biggrin.gif[/img]
Drew
- Kcwhippet - 06-25-2008
Well, I used lump crab and fried the cakes in butter. Not only that, I didn't add any garlic - never heard of such a thing.
- winoweenie - 06-25-2008
OKIE-DOKIE youse Maryland Vigilantes. I rarely fry anything and when I do I use EVOO to cut down on sat-fat. At this stage of my life I find the nuances of the difference between butter and EVOO are lost on my taste-buds but the chloresterol difference isn't to be ignored. Next time I mite give in and use some butter. WW
[This message has been edited by winoweenie (edited 06-26-2008).]