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  #1  
Old 05-13-2015, 11:53 AM
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Kasept Kasept is offline
Steve Byk
 
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Default The Official Leon Blusiewicz 'Best You Ever Ate' Crab Cake Recipe!

Blu's Crab Cake Recipe:

Makes 6
  • 1# premium jumbo lump Maryland backfin crab meat (don't compromise on quality of crab)
  • 1T Gulden's Brown Mustard
  • 3T Hellman's Mayo
  • 1 egg, beaten
  • Montreal Steak Spice (to taste)
  • 1 sleeve (minus 4 crackers) Keebler Club House Crackers (crumbled by hand)

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.
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Last edited by Kasept : 05-13-2015 at 12:57 PM.
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  #2  
Old 05-13-2015, 12:17 PM
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Danzig Danzig is offline
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no old bay? tsk tsk

one of the very few things i miss from living in maryland, the blue crabs.
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  #3  
Old 05-13-2015, 12:26 PM
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knickslions2 knickslions2 is offline
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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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  #4  
Old 05-13-2015, 01:23 PM
freddymo freddymo is offline
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Quote:
Originally Posted by Kasept View Post
Blu's Crab Cake Recipe:

Makes 6
  • 1# premium jumbo lump Maryland backfin crab meat (don't compromise on quality of crab)
  • 1T Gulden's Brown Mustard
  • 3T Hellman's Mayo
  • 1 egg, beaten
  • Montreal Steak Spice (to taste)
  • 1 sleeve (minus 4 crackers) Keebler Club House Crackers (crumbled by hand)

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.
I dont know seems fair to midland
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  #5  
Old 05-13-2015, 01:47 PM
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Kasept Kasept is offline
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Quote:
Originally Posted by freddymo View Post
I dont know seems fair to midland
Freddy,

Going forward, it's 'middling'..
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Old 05-13-2015, 01:50 PM
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Quote:
Originally Posted by Kasept View Post
Freddy,

Going forward, it's 'middling'..
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  #7  
Old 05-13-2015, 02:02 PM
blackthroatedwind blackthroatedwind is offline
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Quote:
Originally Posted by Kasept View Post
Freddy,

Going forward, it's 'middling'..
Freddy, shockingly, isn't well versed in Irish expressions. He's still trying to figure out why so many of them call him a wanker.
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Just more nebulous nonsense from BBB
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Old 05-14-2015, 09:43 AM
freddymo freddymo is offline
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Quote:
Originally Posted by blackthroatedwind View Post
Freddy, shockingly, isn't well versed in Irish expressions. He's still trying to figure out why so many of them call him a wanker.
I prefer schmuck wanker seems to undervalue my unique talents. Good rittens.
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  #9  
Old 05-14-2015, 10:16 AM
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Danzig Danzig is offline
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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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  #10  
Old 05-14-2015, 10:23 AM
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jms62 jms62 is offline
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Quote:
Originally Posted by freddymo View Post
I prefer schmuck wanker seems to undervalue my unique talents. Good rittens.
https://www.youtube.com/watch?v=CnQ8N1KacJc
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  #11  
Old 09-27-2015, 04:23 PM
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jnunan4759 jnunan4759 is offline
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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 !!!
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  #12  
Old 09-27-2015, 08:10 PM
tanner12oz tanner12oz is offline
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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
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  #13  
Old 09-27-2015, 08:41 PM
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jnunan4759 jnunan4759 is offline
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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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  #14  
Old 09-28-2015, 05:17 AM
GPK GPK is offline
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Quote:
Originally Posted by jnunan4759 View Post
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 !!!
Only thing cheaper in Jersey, is the women.
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  #15  
Old 09-28-2015, 10:00 AM
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jnunan4759 jnunan4759 is offline
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I think we might need another category, "Recipes".
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  #16  
Old 09-28-2015, 06:11 PM
GPK GPK is offline
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Quote:
Originally Posted by jnunan4759 View Post
I think we might need another category, "Recipes".
I feel certain we had a thread of that sort around here many moons ago.
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  #17  
Old 05-15-2019, 01:00 PM
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Kasept Kasept is offline
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Crab cake recipe redux.

Blu's visit today an all time great..
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  #18  
Old 05-15-2019, 07:25 PM
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jnunan4759 jnunan4759 is offline
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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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  #19  
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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  #20  
Old 05-16-2019, 05:54 AM
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ElPrado ElPrado is offline
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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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