|
Post by slaton10 on Feb 19, 2008 16:40:16 GMT -5
Crabcakes:
1/2 c mayonnaise 1 large egg, lightly beaten 1 T Dijon mustard 1 T worcestershire sauce 1/2 t hot sauce 1 pound fresh lump crabmeat,drained 1 c crushed saltines(about 20 crackers)
Stir together the first 5 ingredients, and fold in the crabmeat and saltines. Let stand for 3 minutes. Shape into 8 patties. I used an 1/3 c to measure with. Place on a wax paper lined baking sheet, cover and chill for 1 hour. Fry on each side for about 3-4 minutes, in a little bit of oil. Drain on paper towels.
|
|
|
Post by NCBulldawg on Feb 19, 2008 16:52:04 GMT -5
I'll take two orders, slaton10, thanks!
|
|
|
Post by Elapid on Feb 19, 2008 16:53:42 GMT -5
Being in Maryland I know your crab cakes will be good. I will use this recipe when I make them again. I'm a little surprised that you didn't specify Chesapeake Blue lump crab meat ;D and equally surprised that you don't use any Old Bay seasoning. (which I'm not that fond of anyway)
|
|
|
Post by bcsbbad on Feb 19, 2008 17:03:33 GMT -5
Those cracker things - hot damn martha - that is some easy tasty shit -
I'm sending my friends the recipe for bcsbbad bama crackers -
But I will tell them the original name and where I got it -
Thank you -
And now for more crackers and a few more beers -
|
|
|
Post by bcsbbad on Feb 19, 2008 17:09:42 GMT -5
I made this yesterday. It was delicious. Stick - I did a quick check and I can't find crawfish meat here - well not yet - do you think it would work with crab meat - not the fake shit - I still b looking for crawfish meat - BTW - those bcsbbad bama crackers kick ass - just started eating them - And yes - when I share the recipe with friends I'll give them the real name - hmmm hmmm good - P.S. - if you just added some Lee Torso to the canola and ranch would it work or make them soggy
|
|
|
Post by Pirate Joe on Feb 19, 2008 17:47:53 GMT -5
Those cracker things - hot damn martha - that is some easy tasty shit - I'm sending my friends the recipe for bcsbbad bama crackers - But I will tell them the original name and where I got it - Thank you - And now for more crackers and a few more beers - See the shit you can learn from Auburn folks....We will get your ass straightened out.
|
|
|
Post by bcsbbad on Feb 19, 2008 18:05:31 GMT -5
PJ - I will always be a Bamit but there are a number of you WDEs that I would love to break bread with - and probably several beverages and maybe - well - a puff or two.
Best damn saltine in the world - just missing some fresh oysters.
Now that would kick some ass.
|
|
|
Post by Elapid on Feb 19, 2008 18:08:33 GMT -5
The best Bama fans are on Sadovin's corner market. And some of them know how to make cooking omelette's easy! bcsbbad this bud's for you! I don't know about up there, but Wal-Mart has crawfish tails here.
|
|
|
Post by bcsbbad on Feb 19, 2008 18:19:14 GMT -5
And I thank you Elapid - this Yuengling is for you.
|
|
|
Post by Pirate Joe on Feb 19, 2008 18:34:37 GMT -5
The best Bama fans are on Sadovin's corner market. And some of them know how to make cooking omelette's easy! bcsbbad this bud's for you! I don't know about up there, but Wal-Mart has crawfish tails here. I agree with Elapid
|
|
|
Post by bcsbbad on Feb 19, 2008 18:39:06 GMT -5
PJ - I love that picture of those auburn fans at the bottom of all of your posts - they look like my Bama cousins - "will we ever win again"
|
|
|
Post by Elapid on Feb 19, 2008 18:40:18 GMT -5
The best Bama fans are on Sadovin's corner market. And some of them know how to make cooking omelette's easy! bcsbbad this bud's for you! I don't know about up there, but Wal-Mart has crawfish tails here. I agree with Elapid Easy to tell it's the off season isn't it?
|
|
|
Post by Pirate Joe on Feb 19, 2008 18:43:05 GMT -5
We are far from the al.com boards...if you ever need entertainment and are real bored...go read them but for God's sake don't post.
|
|
|
Post by NCBulldawg on Feb 19, 2008 18:55:29 GMT -5
Geechee Chicken
I use any or all of these options, breast with bones, breasts w/o and wings, your choice.
In a pot add:
1 16 oz. Yellow Mustard ( I use French's and could be more like 20-24 oz.) 1 stick butter Garlic (I use at least 4 or more pods of chopped fresh garlic.) 2 tblspns Worcestershire Sauce or more to taste 1 teaspoon Lee Torso Hot Sauce or Tabasco (add more to taste) 1+ teaspoon local honey Salt and pepper to taste.
Add all ingredients into pot and simmer on low for at least 1/2 hour stirring occasionally to keep from sticking.
In mean time, brine your chicken pieces in a salt water bath while preparing "Geechee Chicken" Sauce. Start grill when ready, I prefer charcoal.
Grill chicken as you would normally do, adding sauce about 1/2 way through, after chicken sweats its fat off. I continue to dabble the sauce on making sure it does not all fall off due to the juices. Right before finishing, turn chicken one final time, add one last application of sauce and put lid on and let the smoke and heat due its work with last application. Sauce should bake a bit onto the chicken and thicken a bit. Remove and serve with good bread, a salad, cold beer or White wine. An excellent option to basic Bar B Cue chicken and is superb in the Summertime. The wings are good anytime.
To me, I adjust seasoning to my taste. Alone this is very mustard-y, but when combined with chicken it kicks ass. As for my finished product, I probably add a bit more garlic, as I love garlic and mustard is fairly potent and can handle it. The honey adds a bit of sweetness, but should not be obvious. As for the Worcestershire Sauce, i probably add more to richen the sauce a bit and definately do not mind the kick of hot sauce and add accordingly.
I made it for some good ol' Montana boys during a Fall weekend and they went nuts for it. I happened to make the wings and it really is a great option to standard buffalo style wings.
Enjoy!
|
|
|
Post by bcsbbad on Feb 19, 2008 18:59:49 GMT -5
PJ and Elapid - I'm not sure why I don't have the hate that seems to exist with some other rivalries - same state - maybe - putting up with you in the same state the year round (yes - I know we aren't in the same state which means the war within the states or the war of western/eastern aggression) - screw that - you know I love the Bear - but I will always respect Shug - nuff said - growing up I've watched the BB Show and the SJ show in black n white and I watched them both - I think I remember Bear came on first - (time for an old joke - the best always comes first)
I'm losing my Bear of thought - a win over you makes a season for me as much as a win over bama makes a season for you - this board has described a rivalry with respect with you and LSU - I'd like to think we have that now - no way in hell I would say this back in 67 - wait - we were winning back then - forget what I said and that will be the only reference to the past I will make about us -
You bastages have us 0-6 -
I bama gets to 0-7 I'm committing war eagle bamee and you be buying the beer -
Not really - I have at least 4 years for you to get to 0-11 - in that case - I'm outta here or I'm changing my name to Tressel or pj or elapid or we>>>>> - forget it - not going to happen - I'm going to "Roll Tide" till that naner peel gets me in the hole -
No idea what I was talking about when I started writing but the beer is still cold and I'm still thirsty -
|
|
|
Post by Elapid on Feb 19, 2008 19:16:01 GMT -5
I only truly despise Alabama when they are playing Auburn. Some Bama fans, OK Auburn also, get carried away with stupidity on this subject. Thank God the fans on this board can trade jabs and not get carried away. But when it gets down to Bowl season we are all SEC all the time! God I love the SEC ;D I love being in the South East Cartel.
|
|
|
Post by bcsbbad on Feb 19, 2008 19:28:25 GMT -5
Elapid - thanks for putting my scattered thoughts into words - just don't tell my dad you did it.
|
|
|
Post by slaton10 on Feb 20, 2008 9:39:25 GMT -5
Being in Maryland I know your crab cakes will be good. I will use this recipe when I make them again. I'm a little surprised that you didn't specify Chesapeake Blue lump crab meat ;D and equally surprised that you don't use any Old Bay seasoning. (which I'm not that fond of anyway) Chesapeake Crab is hard to get.there is a limit of how many you can pull from the Bay. And those licensed to do so are out on the Eastern Shore. Most of the Crab That comes in this area is from the Carolinas these days. You can use Old Bay, but I would not roll it inside the mix( Some people get carried away and it ruins it!) , rather sprinkle just enough on the outside before you brown them off..but you make one great point. When getting crab meat make sure it says Jumbo Lump, if not you are going to get some back-fin in it..Some people say that is OK..I say no!!..The key to any crabcake is to just have enough breading to hold it together..it is an art..Too Much you ruin the taste..too little the crabcake will not stay together..
|
|
|
Post by Elapid on Mar 2, 2008 11:34:27 GMT -5
This one is easy and a sure hit for a dip, One can Rotel tomatoes mixed well with one package of cream cheese. Best mixed when the cream cheese is at room temperature.
A different twist is to mix one package of cream cheese with around 9 oz. of Major Grey's Chutney, most chutneys will do.
These are two very different flavors to incorporate with cream cheese. They work well with crackers of different varieties.
|
|