The Official Leon Blusiewicz 'Best You Ever Ate' Crab Cake Recipe!
Blu's Crab Cake Recipe:
Makes 6
Pick crab meat to remove any shell/cartilage. Season to taste with Montreal-style Steak Spice. Add cracker crumbs and gently mix by hand. Blend mustard and mayo, fold in beaten egg. Add to crab and gently mix with crab moistening evenly. Form crab cakes, packing lightly. Refrigerate till firm. 3 options to cook: Broil till evenly browned; Alternately deep fry in Crisco; Alternately pan fry in butter. |
no old bay? tsk tsk :)
one of the very few things i miss from living in maryland, the blue crabs. |
Best I ever had were at Nick's Original House of Ribs in Ocean City Maryland. Thanks for getting my palate tingling Steve!!
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Going forward, it's 'middling'.. |
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and a suggestion...when frying fish, etc. don't use just oil. add in some butter flavored crisco-it makes it so much better.
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Blu is the greatest guest and storyteller to ever grace "At the Races". Bar none!
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Blu's crab cakes
I followed the recipe tonight to a T. I will preface my comments by saying I went to school in Annapolis and feel that I know what a true Maryland crab cake tastes like.
My grade: A+ Excellent recipe. The montreal steak really gives it a unique flavor and does a super job of bypassing the lack of old bay. Love the Keebler crackers as filling. Made with corn on the cob, shrimp scampi and cheesy grits. Wonderful stuff....tip of the hat to Steve and Blu for this gem. |
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It MUST have been good to trigger your first post in 3 years here! Glad you tried and enjoyed.. Blu's spot and the recipe has been as well received as any visit in recent memory. Had some listeners go to The Prime Rib downtown as well on Blu's push and they raved. In fact one couple went Friday and then back Saturday! |
It's late September and am making the recipe again. If anyone doesn't know, the crabs are fuller in the fall and more robust. New Jersey crabs are vastly underrated as everyone wants "Maryland" crabs. Try the Jersey ones, they are cheaper and to me, better.
I've found this recipe to be great. It also introduced me to Montreal Steak Seasoning, which I now always have around. It's great on beef and almost anything. I made Lobster Mac'N Cheese last night and used it and it was great. Don't know whether Leon will go into the Hall of Fame as a horse trainer, but he definitely deserves to go in for a crab cake maker. Thanks Leon !!! |
If you want to make your own Montreal steak spice
4 tablespoons salt 1 tablespoon black pepper 1 tablespoon onion, dehydrated 1⁄2 tablespoon garlic, dehydrated 1⁄2 tablespoon red pepper, crushed 1⁄2 tablespoon thyme, dried 1⁄2 tablespoon rosemary, dried 1⁄2 tablespoon coriander, dried |
Thanks Tanner !!!
As an aside, the Philly 76'ers got Nik Stauskas in a trade. He was in an incident where he was called "Sauce Castillo" on closed captioning. Well, he made a hot sauce called that. I bought some and it's excellent in Shrimp Cocktail and Bloody Mary's. It's got a smokiness and some Worchesteschire in it. It's also got some heat. |
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I think we might need another category, "Recipes".
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Crab cake recipe redux.
Blu's visit today an all time great.. |
This is my favorite thread. I make these crabcakes, eat some, and freeze some to eat all year. I'm getting ready this weekend to make another year's supply.
One thing Leon is right about is to get the best crabmeat. I went kind of cheap one year and there is a big, bad difference. Don't go cheap. Go First Class. Worth any money spent. Listen to Leon. |
Actually, the Nick Stauskas thing came up when he was a rookie with the Sixers. The close captioning of the games couldn't figure his name out and it came out as "Sauce Castillo". He signed a marketing deal with them, a small company, but the sauce was good. Think I bought like 6 bottles and still have 3. Very tasty, like a mild hot sauce with maybe Worcestershire, very tasty. The sauce pre-dated him. I actually use it in Leon's Crabcakes. Not a lot.
It's not that strong. I think it is great in shrimp cocktail sauce, superb. A great taste, very flavorful. |
I've been a short order cook, and I trained at Leon's in New Haven on seafood. I can supply recipes from mild to burn your tonsils, if you still have them.
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I see Steve identified multiple ways to cook these.. Of those does anyone have a preferred method.
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I know he says to deep fry them but if you have a griddle - butter that thing, 3-4 min a side and you're gold. I like them best that way. The lump crab meat makes the difference. |
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