Subject: COLLECTION (3) Crabcakes
From: Bill McCranor <[email-masked]>
Date: 5 Mar 1997 11:58:47 -0800
Newsgroups: rec.food.recipes

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

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