Text 36230, 76 rader
Skriven 2010-03-29 08:54:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Crab Stuffing
=====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> MMMMM-------------------------STUFFING------------------------------
 DD> 1 lb Blue crabmeat
 DD> 1 ts Shallot; minced
 DD> 1 ts Parsley; chopped
 DD> 1 tb Mayonnaise
 DD> 1 tb Bread crumbs
 DD> 1 lg Whole egg
 DD> 1 ts Lemon juice
 DD> 1/8 ts Worcestershire sauce

 NB> Now that looks a lot like the crab stuffing that Wegmans uses for their
 NB> (various) stuffed seafood store-prepared items... the proportions at
 NB> least seem about right (the ingredients list doesn't list exact
 NB> amounts, of course).

Re-reading the recipe (I just skimmed it before posting) I find that my
experience with Red Lobster stuffing at the actual restaurant level instead of
the idealised web-maven level reveals that the amount of bread crumbs really
used in the stuffing is MUCH greater than listed in the recipe I posted. Bread
is, after all, kinder to the bottom line than crab meat.   Bv)=

That stuffing recipe would probably make a decent crab cake, though. And this
one would probably make a good stuffing ...........

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Chesapeake Restaurant Crab Cakes
  Categories: Seafood, Breads, Appetisers
       Yield: 6 servings

        1 lb Lump crabmeat; cooked
        1 lg Egg; beaten
        1 ts Salt
      1/2 ts Pepper
      1/4 c  Parsley; chopped
      1/4 ts Dry (Colman's) mustard
      1/2 c  Mayonnaise
      1/4 ts Worcestershire sauce
        1 c  Bread crumbs
        6 tb Butter
 
  I personally like to add 1 ts of Old Bay seasoning to this
  and cut back a little on the salt.
   
  Trying to preserve whole pieces of crabmeat, combine first 8
  ingredients in medium bowl. Using 1/3 - 1/2 cup for each
  cake, shape mixture into 6 cakes. Gently coat cakes with
  breadcrumbs; place cakes on plate and refrigerate 2 hours.

  Melt butter in 10" skillet. Brown crab cakes in butter until
  golden on both sides and heated through. 

  Cakes will keep in refrigerator 3-4 days and in the freezer
  2 months. 

  To reheat, wrap in foil and warm in preheated 325øF oven for
  10 minutes or refry in a skillet with a little butter.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I myself am made entirely of flaws, stitched together with good intentions.
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