You got it. I use around 20 saltines ground up fine for 1 lb of crabmeat (being very careful not to breaks up the lumps too badly!) around a tablespoon of dijion mustard, table spoon of Old Bay seasoning, 1/2 teaspoon of Tobasco Sauce, 1/3 cup of mayo one triple AAA egg and nothing else. Refridgerate for around 1 hour then loosely pack into patties & frying 'em in a pan of shimmering canola oil about 1/4" deep until golden brown on each side (around 3 minutes on each side). Drain and enjoy either on buns or saltines and as noted, a nice salad. Oh, in addition, a slice of lemon goes very well with crabcakes.JR8 wrote:Where do you get the crab in 1lb tins from? I haven't done crab-cakes for many years - since we lived in NYC and 'The Lobster Place' was a bus-ride away.
I like crab-cakes a lot! And you can adapt the recipe for either burger sized ones, or little ones of almost pure crab + a little bit of egg and binder (crackers etc) just enough to hold them together, and serve them up looking 'oh so pretty' with a fancy looking side-salad.
[Jeez.... I'm tormenting my hunger now!]
I might start a topic re: cooking for Xmas, to see what plans people have in mind...
http://www.amazon.com/White-Mountain-ND ... ream+makerPNGMK wrote:JR8 - how much was the ice cream machine? Where did you buy it? Do you know where I can get a hand cranked one?
Hand cranking it.... I don't know about that. My impression is that these electric machines are not really designed for use almost right on the equator, so they are running close to their capabilities. That seems to mean you have to have everything focused, and go through the prep without hanging about at all. But hand paddling a wooden bucket... good luck with that (IMHO).PNGMK wrote:JR8 - how much was the ice cream machine? Where did you buy it? Do you know where I can get a hand cranked one?
Pleasure PNG, and thanks.PNGMK wrote:JR8 - thanks for the very well thought out reply.
I bought a Cuisinart 1.5L maker last night from Tangs ($159) (It's the "put the bowl in the freezer type") and the maid has instructions to buy the ingredients today.JR8 wrote:Pleasure PNG, and thanks.PNGMK wrote:JR8 - thanks for the very well thought out reply.
I forget now what age your son must be, but I think dishes like this are relatively simple to make, perhaps with a little adult supervision, and the results are almost certain, and impressive.
It would be interesting to consider further what else falls into this category, waffles, pancakes... ? Bread, muffins, scones might be next but they are taking up the level of precision and care required.
My thinking is that giving a youngster a sense of 'Oh yes you can!' in the kitchen can pay off in the longer term, and into adult life. 'If you can make your own ice cream, then why not lasagne, cottage pie, beef stew, or a roast chicken...'.
Confidence in the kitchen (however overly hopeful it might turn out now and again) is a great life-skill. Plus, future girlfriends will be wide-eyed in awe as his skills develop and he knocks out dishes for them to share and enjoy.
[I grew up in a household where just about everything was home-made, down to the bread and breakfast marmalade. Although I wasn't initially involved beyond helping with stirring stuff (and licking spoons lol), it made making meals from scratch seem normal, and fun. I suppose this was the same for my mothers generation; my father by contrast can just about fry an egg.
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