Need recipe for Crab Cakes?

[XSDRD]

I am preparing to start my camping/fishing season and I need some expert help in this concern. The group I camp with really cooks great campsite dinners and I have to have something new this year. I would like to prepare, as close as possible, Crab Cakes. I do not have the luxury of an oven to bake in everything would have to be made in aluminum foil pouches on either a gas or charcoal grill.

****By The Way--I would be willing to trade an excellent seafood Creole recipe for a Real Good Maryland Crab Cake recipe***

[Tom B]

These are really good and made without crab- hard to tell it isnt crab - you can use same recipe for crab cakes by substituting the zuchini


Ingredients

* 2 1/2 cups grated zucchini
* 1 egg, beaten
* 2 tablespoons butter, melted
* 1 cup bread crumbs
* 1/4 cup minced onion
* 1 teaspoon Old Bay Seasoning TM
* 1/4 cup all-purpose flour
* 1/2 cup vegetable oil for frying

Directions

1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

[XSDRD]

Thanks Tom I deffinately will give this a run. It sounds awful good. Here is a little diddy that is real good that you may like I think.

Seafood Creole
Developed by Katie & Bob Doherty
May 22, 1987
6 Tble Olive oil. 3 cloves Minced garlic
6 Tble Flour 16 oz Tomato sauce
2 cup Chopped white Onions 16 oz Tomato crushed
1 cup Chopped green Onions 2 Bay leaves
1 cup Chopped Celery 1 Tsp Basil
1 cup Chopped Bellpepper 2 Tsp Salt
1 cup Water ¼ Tsp Cayenne Pepper
1 Tsp White Pepper 1Tsp Thyme
1 Tble Worcestershire Sauce 3 lbs Med. Shrimp
I WOULD RECOMMEND PRE CHOPPING AND MEASURING INGEDIENCE TO BETTER ADD TO CREOLE WHEN NEEDED.
Heat oil in large pot. Stir in flour and make a medium dark brown roux. Add both white and green onions, celery, if desired bell peppers. Sauté vegetables until limp. Add minced garlic, tomato sauce, crushed tomatoes, bay leaves, white pepper ,thyme, basil, salt & cayenne pepper (optional Very Hot). Cook 15 mins. Add Worcestershire sauce, and water and bring to boil. Add shrimp and simmer about 20 mins. Add any type white fish boneless filets. Serve over ball of white rice. Improves with a little age.

This recipe calls for seafood but coarse chopped chicken breast or any type will of meat coarse choped or chunked will be good

[ChampioNman]

Here is one with video along with it I saw on Diners, Drive ins and Dives.
http://www.foodnetwork.com/vid....html

[Chad]

<table width="90%" cellspacing=0 cellpadding=0 align=center><tr><td>Quote, originally posted by Speadtrap &raquo;</td></tr><tr><td class="quote">Thanks Tom I deffinately will give this a run. It sounds awful good. Here is a little diddy that is real good that you may like I think.

Seafood Creole
Developed by Katie & Bob Doherty
May 22, 1987
6 Tble Olive oil. 3 cloves Minced garlic
6 Tble Flour 16 oz Tomato sauce
2 cup Chopped white Onions 16 oz Tomato crushed
1 cup Chopped green Onions 2 Bay leaves
1 cup Chopped Celery 1 Tsp Basil
1 cup Chopped Bellpepper 2 Tsp Salt
1 cup Water ¼ Tsp Cayenne Pepper
1 Tsp White Pepper 1Tsp Thyme
1 Tble Worcestershire Sauce 3 lbs Med. Shrimp
I WOULD RECOMMEND PRE CHOPPING AND MEASURING INGEDIENCE TO BETTER ADD TO CREOLE WHEN NEEDED.
Heat oil in large pot. Stir in flour and make a medium dark brown roux. Add both white and green onions, celery, if desired bell peppers. Sauté vegetables until limp. Add minced garlic, tomato sauce, crushed tomatoes, bay leaves, white pepper ,thyme, basil, salt & cayenne pepper (optional Very Hot). Cook 15 mins. Add Worcestershire sauce, and water and bring to boil. Add shrimp and simmer about 20 mins. Add any type white fish boneless filets. Serve over ball of white rice. Improves with a little age.

This recipe calls for seafood but coarse chopped chicken breast or any type will of meat coarse choped or chunked will be good


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recipe sounds good, but one thing I would suggest (even though I am sure you have made this before with no problems) is do not use olive oil for a roux....olive oil is a low temperature oil, and will burn very easily when heated to about 1/2 the tempertaure that a roux achieves...in addition, the good fats in olive oil do not remain good fats when heated...they turn to trans fats...alot of people use olive oil because they think it is healthier...it is until it reaches about 300 degrees....regular vegatble oil is just fine for making a roux...

If you've ever had a gravy, etc. with a roux and it tasted very strong in that department (you know it when you taste it), then what you had was a product of overheating the oil...

[XSDRD]

Thanks Chat I didn't know that and next time I make this creole I will remember the info. Thanks again.

[XSDRD]

I will do that this year at Buggs along with the creole. You need to make a trip up from Hartwell and join in with Me, Bassmanbutch, Neilslure, and some of the other unmentionables around central NC.

[fr8dog]

I used Tom B's recipe with a couple 8 oz packs of fake crab. Came out really good. Made a few changes, but can't wait to try it with the real thing.

I put 1 TBSP of Italian seasoning in with the bread crumbs.

Added another 1/2 TSP of Bay seasoning (Just my taste).

Had to use 3 eggs to hold the patties together when frying. Probably the difference in moisture content, but we got it.

They came out real good, put them on buns with some shrimp sauce and fresh tomato. Give it a try.