Text 3743, 82 rader
Skriven 2013-08-19 05:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: 23 squidoo
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 JW> Truth be told, I have never made a crabcake and never had a
 JW> restaurant crabcake that impressed me at all. Fresh crab is
 JW> impossibly expensive here. Roslind and I do enjoy a variety of
 JW> other kinds of fish cakes though. I do love the concept and can
 JW> mentally taste the ideal one in my head.

I've had crabcakes in extremely fancy and expensive
restaurants that apply the methods described in the
article, and they're always mediocre except sometimes
in Maryland (where anyway you are likely to get better
in humbler places that don't worry about the falling
apart problem). In a lot of them the seafood component
might as well have been fish or ground calamari or
something.

 JW> Tie for best crab I've ever had was deep fried soft shell crabs in
 JW> Florida with champagne, Caesar salad and sourdough bread and steamed
 JW> crab with black bean sauce in a little Mom & Pop Chinese restaurant
 JW> in a small mountain town not far from the coast in B.C.

Fried softshells are a wonderful thing. 

 JW> I should visit the Mid-Atlantic states some day, if only for the
 JW> crab. To date my exposure to the Atlantic Ocean has been limited to
 JW> Nfld., the Canadian Maritimes and Florida.

Please do. I see someone has already chimed in about this,
and I can vouch for the quality of the accommodations at
the Shipp B&B&L&D.

 KLA> a croquette with a crisp exterior and interior that literally
 KLA> melts in your mouth.
 ML> a method that the boy ought to
 ML> adapt to crabcakes. Cold food, really hot fat.
 JW> It sure works well with a host of other breaded fried things.

It seems so odd that he goes through so much trouble,
involving (he doth protest too much) compromises everywhere,
and avoids the sensibly obvious.

Mary Sia's squid with bean sprouts
cat: Chinese, seafood, calamari, main
serves: 3 or 4

1 lb fresh small squid
4 Tb oil
1 ts cornstarch
1 ts sugar
1/2 ts salt
3 Tb soy sauce
1 Tb dry sherry
2 garlic, crushed
1/2 oz ginger, crushed
4 c bean sprouts
1/2 c water (M would use chicken broth)
scallion greens, minced (M's addition)

Rinse squid. Cut behind the eyes. Discard all of the forward portion
except the tentacles. Reserve tentacles. Slit down the length of body
pouch. Discard viscera and pen. Rub off outside membrane (optional).
Rinse body pouch well. Cut a 1/8" diamond pattern into the inside
of the body pouch. Cut into half lengthwise and then diagonally into
1" pieces.

In a very hot pan, saute squid pieces 30-60 sec in 2 Tb oil.
Set aside.

Mix cornstarch, sugar, salt, soy, and sherry in a dish. Set aside.

Clean pan out. Reheat it to high with the rest of the oil. Add garlic
and ginger and saute until fragrant. Add liquid mixture. Stir well
and add squid, bean sprouts, and water (broth). Cook 1 1/2 min and
serve hot with rice (having strewn with chopped scallion).

Any vegetable may be substituted for the bean sprouts, but most of
them would need to be parboiled or steamed or otherwise precooked.
M suggests snow peas, m'm m'm good.

Source: after Mary Sia
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