![]() |
![]() |
![]() |
|
#1
|
||||
|
||||
![]() 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 !!! |
#2
|
|||
|
|||
![]() 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 |
#3
|
||||
|
||||
![]() 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. |
#4
|
|||
|
|||
![]() Quote:
|
#5
|
||||
|
||||
![]() I think we might need another category, "Recipes".
|
#6
|
|||
|
|||
![]() I feel certain we had a thread of that sort around here many moons ago.
|