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  #21  
Old 05-15-2019, 07:25 PM
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jnunan4759 jnunan4759 is offline
Monmouth Park
 
Join Date: Jan 2014
Location: Chester County, PA
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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.
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  #22  
Old 05-15-2019, 07:35 PM
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jnunan4759 jnunan4759 is offline
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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.
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  #23  
Old 05-16-2019, 05:54 AM
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ElPrado ElPrado is offline
Aqueduct
 
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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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  #24  
Old 05-16-2019, 12:15 PM
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jms62 jms62 is offline
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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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  #25  
Old 05-17-2019, 04:05 PM
XIIPointStables XIIPointStables is offline
Washington Park
 
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Quote:
Originally Posted by jms62 View Post
I see Steve identified multiple ways to cook these.. Of those does anyone have a preferred method.
I have made these - from Blu's recipe - for years (thanks Steve).

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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