I like them like that, Kevin. Unfortunately, Friend Wife can't do corn. She loves it, but it doesn't love her.
Until going through my recipe cards, notes, and cookbooks I didn't realize how many recipes do not specifically include Old Bay. What an oversight! I add it to any crab cake recipe.
Another addition that perks up most crab cake recipes is a shot of creole mustard. I tend to add it unless I'm planning to plate my favorite way: a crabcake sitting on a slice of fried green tomato, all of it slathered with remoulade sauce. Ummmmmmmm!
The list I gave represents maybe half the crab cake recipes in my collection. But after awhile they all start sounding samee-same. Note, though, that they all call for the minimum amount of filler. The idea is to headline the crabmeat.
The only recipe I have that piles on the filler is for Fisherman's Wharf Crab Cakes. That one calls for 2 cups of breadcrumbs, plus other truck. But, of course, Fisherman's Wharf services the tourist trade, so they want to make them as cheaply as possible. After all, they're never gonna see that customer again, so what difference does it make how good or bad they prepare their products?
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