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#1
04-25-2019, 11:08 PM
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Thanks Steve, thought you may know how.
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#2
04-27-2019, 01:49 PM
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we always mixed jumbo lump and lump together. would take the lump and spread out on a sheet pan and place in the over for a min or two. the shells will turn white and easy to pick out. it can stretch out the jumbo. for a cheap dinner special we would use the imitation "crab mix" and a pound of jumbo lump and form crab cakes. sold many at our club cauce it was the "cheap" special family dinner menu
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#3
04-28-2019, 12:07 AM
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Well that is interesting too. Usually make crab cakes for Preakness and freeze a bunch and eat them through the year. Actually the crabs are better later in the year, much fuller and sweeter. More towards September and October. Actually Jersey crabs are better.
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#4
04-28-2019, 01:50 PM
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and i have a couple ways for the mix. one has little mayo. one uses sauteed peppers and onions in a roux type mix with crab or shrimp base for flavor and sherry wine. the one w/ little mayo uses crustless white bread cubes soaked in 1/2 & 1/2 then the crab meat is folded in.
oh yea Old Bay seasoning
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