Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!ix.netcom.com!super.zippo.com!zdc!news.pbi.net!news6.agis.net!agis!newspeer1.agis.net!agis!atmnet.net!newsfeed.slip.net!owl.slip.net!slip.net!not-for-mail From: Bill McCranor <75773.617@compuserve.com> Newsgroups: rec.food.recipes Subject: COLLECTION (3) Crabcakes Followup-To: rec.food.cooking Date: 5 Mar 1997 11:58:47 -0800 Organization: Compuserve Lines: 113 Approved: jphelps@slip.net Message-ID: <199703050042_MC2-121C-F9E@compuserve.com> Reply-To: Bill McCranor <75773.617@compuserve.com> NNTP-Posting-Host: slip-3.slip.net Madeleine's Crabcakes Bluefish "Crab" Cakes The Sea Grill's Oven-Baked Crab Cakes MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Madeleine's Crabcakes Categories: Fish Yield: 6 servings 1/2 lb Large deep sea scallops 1 Egg white 1 t Salt 20 Turns of pepper from the -mill 1/2 t Pulverized crab boil (or -any peppery crab spice) 2 T Very soft butter 1/4 c Heavy cream (or more) 3/4 lb Picked over backfin crabmeat Cornflour Clarified butter or oil Put scallops, egg white, salt, pepper and crab spice in food processor. Process 30 seconds. Add butter and process again until well mixed. Cool 2 hours. Add cream, then empty into bowl. Fold in crabmeat and shape into cakes. Flour crabcakes in cornflour and fry in butter or oil for about 2 to 3 minutes or until brown and crusty. Turn and fry for about 2 to 3 minutes or until brown and crusty on other side. Season with salt and pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Bluefish "Crab" Cakes Categories: Seafood Yield: 4 -6 serving 1 lb Poached bluefish fillets, -skinned 1/2 t Seafood seasoning 2 T Minced onions 1 T Minced green pepper 2 Eggs beaten 1/2 c Finely crushed cracker -crumbs 4 T Mayonnaise 2 t Dijon mustard Salt and pepper to taste; -preferably light on salt -and a bit heavier on pepper Flake bluefish, then mix all ingredients together, form into cakes. Fry at 350 degrees F. until light brown. Nothing else to it. To insure against any fatty flavor, after poaching the bluefish, remove the darker flesh in the center of the outside of the filet. Its' taste is strong; your cat will appreciate it, but not your diners. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: The Sea Grill's Oven-Baked Crab Cakes Categories: Seafood Yield: 20 cakes 5 c Cornflakes 1/2 c Mayonnaise 2 T Dijon mustard 2 t Old Bay seasoning 1/8 t Cayenne 2 lg Egg yolks 2 lb Jumbo lump crab meat; -picked over 1/4 c (1 stick) unsalted butter; -softened Tartar sauce In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne, and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly. With a 1/4-cup measure, form crab mixture into slightly flattened rounds about 2-1/2 inches wide and 3/4-inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours. Preheat oven to 400 degrees F. Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with tartar sauce. Makes about 20 crab cakes. Gourmet, June 1995, You Asked For It MMMMM === Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.