Leon's Crabcakes
 

I love them. Already have the ingredients. Locked and loaded.

Is there other things that we can make with these ? Possibly some sides. Maybe Leon will know.

Actually I have to get a good brisket recipe from you. I know you know.

I can send some good Chinese recipes.

I make the Second Avenue Deli's 'Health Salad' with them, a very easy vinegar-based Cole Slaw.. Will post. Had a great visit with Blu ahead of when Preakness was supposed to run..

Made brisket & kugel Friday night for the New Year. Will post as well..

Always good for another Blu visit. Hopefully for new Preakness. He's a marvel to me.

Actually the crab meat is at it's best at this time of year. The crabs are fat and full and full of flavor.

used the recipe, substituted Dungeness since that the local, still awesome

Sounds interesting. We don't get dung crabs on the East Coast. Just blue claws.

We do get frozen King and Snow from Alaska, but they are what they are.

Where do they catch them ? What is the season for them ?

Had another Blu crabcake today. It's still Preakness. Was wonderful, the best recipe out there. I don't modify anything. Superb. So good.

Everytime I eat this I say "God Bless Blu".

Thank you Leon.

Did not get to the Health Salad yet but looking forward to it.

Port Townsend Bay is where they're from. I'm a "Jersey" bred, born in Camden.
Grew up eating Blue Claws, I can't really tell the difference in flavor, Blue Claws seem a bit sweeter. Season is year round in most areas, closures are around Seattle, Tacoma, and a few other areas.

i make them using Jumbo lump crab meat in a tin. not only crab cakes but also crab imperial crab au gratin and crab saute w/ mushrooms. also would get that time of year for soft shell crabs, bread them and deep fry. and also just in flour and saute' lemon and tartar sauce or cocktail sauce