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Join Date: Dec 2001
Location: Cambridge, MA
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What's for dinner: Thai-inspired Crab Cakes
a little cilantro and pickled ginger inside the cakes, dressed with a Sriracha-ginger mayo.
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12-15-2009, 03:07 PM
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Registered
Join Date: Jan 2002
Location: I'm out there.
Posts: 13,084
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Outstanding!
Recipe, please!
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12-15-2009, 03:09 PM
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Feelin' Solexy
Join Date: Oct 2003
Location: WA
Posts: 3,786
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"Sriracha-ginger mayo"
That sounds like something I should investigate....
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12-15-2009, 04:15 PM
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Location: Cambridge, MA
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it was tasty! I just made the recipe up, so amounts are going to be rough.
about 14 ounces of lump crab 3-4 tablespoons of fresh mayonnaise 1 egg half lime squeezed teaspoon of dijon 2 tablespoons chopped fresh cilantro (I'd use up to double that, might even consider making a cilantro pesto day before and mix that in, or use is as a vinaigrette over the cakes) 1 tablespoon pickled ginger, chopped salt and pepper 6 slices Pepperidge Farm original white bread, crusts cut off and processed into crumbs Combine wet ingredients, S&P, cilantro, ginger and mix well. Add bread crumbs and crab and using your fingers, mix gingerly to keep the crab together in big chunks. Form into patties, let stand for 1 hour. Saute in butter over medium heat, brown both sides, toss in the oven at 350 for 8 minutes These were really good as crab cakes, that is the rich buttery flavor of the crab wasn't overpowered by any of the ingredients, one reason to use pickled ginger which is much softer on the palate. I would have like more cilantro flavor, which could have been my cilantro. After using most of a bunch in guacamole and some fish, the leftover core actually froze in the super cold meat drawer in the fridge. let it thaw well before using, but I think the few leaves I could pick out were dead. Visually, there was "the right amount" of cilantro in the mix. Sriracha-ginger mayo Fresh mayo with egg yolks and oil. teaspoon of sriracha teaspoon fresh ginger chopped teaspoon of soy (I origially thought I put too much in, but it mellowed and was nice. could go either way...dash or teaspoon) whatever I could get out of the lime (1/4 teaspoon?) a little more would have been nice
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12-15-2009, 05:02 PM
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Join Date: Oct 2004
Posts: 415
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I'm not entirely a purist, but with all that pickled ginger and cilantro-how do you taste the crabmeat? I'd be happy with a traditional crab cake recipe with your sauce on the side, however.
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12-15-2009, 05:06 PM
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Looks delicious Shaun are those chunks of Blue Cheese???
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12-15-2009, 05:18 PM
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Band.
Join Date: Dec 2003
Location: Denver, CO
Posts: 13,314
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Looks good Shauny.
Me: Spicy Chicken Fried Rice and my latest favorite cheapo table wine. 
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12-15-2009, 05:21 PM
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Location: Cambridge, MA
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guilty, yes they are. I had to use the crab before it went bad, but really wanted a good caesar tonight, and then I keep seeing this big hunk of blue cheese in the fridge. My original intent was a ricotta/parmesan/basil crab cake that would sit on a tomato vinaigrette, caesar on the side. but then the cilantro was sitting there and one thing led to another. got a little ADD with it.
they didn't really fight each other, but found it best to eat the crab first and then the caesar. if I had been better prepared, I would have had a Kirin with the crab and a decent merlot with the caesar.
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12-15-2009, 05:27 PM
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Looks like ya'll did great tonight, I made chicken spaghetti with garlic bread... cold Mountain Dew '09 vintage to wash it down lol.... It's a really tasty dish, not too fancy but everyone thats tried it loves it...
Boil chicken and debone it... While deboning chicken add chopped up yellow onion to boiling chicken stock add angel hair pasta to boiling stock... once pasta is done, remove most of the stock until only about an inch covers the pasta... add 2 tablespoons of garlic powder or fresh minced garlic add 2 cans of cream of mushroom soup and 2 cans of cream of chicken soup add 1/2 block of Velveeta cheese add 1 can of chopped black olives add 1 jar of chopped green olives with pimentos add your deboned chicken and stir it all together now...  add sea salt and coarse ground pepper to taste.... Serve with garlic bread... Make it for the wifey and you might get lucky  If that don't work for me tonight, I will go to plan B, I also made a big pan of chocolate fudge this evening... loaded it with nuts and coconut... Yeah, I know not the healthiest menu tonight... but it's the Holidays dang it, and it sure was good!!!
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12-15-2009, 05:44 PM
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Son of a Son of a Sailor
Join Date: May 2009
Location: Birmingham, Al
Posts: 945
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Quote:
I'd welcome any recomendation on another binder Besides mayonaise in crab cakes. I love them to death, but most I've found have been Mayo'd to death! Hyman's in Charleston, SC has the best I've found so far in regards to not overpowering the cake with mayo. Any suggestions?
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12-15-2009, 05:48 PM
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Band.
Join Date: Dec 2003
Location: Denver, CO
Posts: 13,314
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OH MY GOD I can't picture anything from "Velveeta" to the end. It sounds so nasty I might have to try it!!!!
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12-15-2009, 05:53 PM
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Bill, that does sound good! any pics...of the wifey?
Look: the mayo cooks away in the oven. resulting cake is neither greasy nor mayonnaisey. you can use less but these were quite "clean"
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12-15-2009, 05:56 PM
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Quote:
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12-15-2009, 06:20 PM
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Unconstitutional Patriot
Join Date: Apr 2000
Location: volunteer state
Posts: 5,620
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12-15-2009, 06:25 PM
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Quote:
Sorry to hijack thread Shauny.... 
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12-15-2009, 06:29 PM
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looks delicious! next time mix up a dipping sauce with fish sauce..
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12-15-2009, 07:55 PM
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My din din
pork short ribs cut into two rib sections, cut off the cartilage unless you like it marinate in soy sauce, rice wine, sesame oil, garlic, ginger, salt, pepper for a few hours to overnight adjust rack to 6 inches under the broiler on high broil appx 4 min one side turn pieces, baste with marinade, broil appx 4 min if needed, turn baste and broil one more time but this time watch it closely, might only need a minute or two is a real standard "Korean BBQ" sort of recipe, but is yummy, particularly good when retrieved from the fridge at 2 am works on the grill too, when it isn't winter |
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12-15-2009, 09:01 PM
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Control Group
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Clutch move, clean out the fridge crab cakes; man, I need to go to the asian market.
I am too lazy to make mayo, but I like spicing it up with the pepper sauce like that. If you like spicy, you need a good Cajun Cookbook. Call up the Junior League in Lafayette and have them send you a copy of "Talk About Good," or find it on Amazon. 318-988-2739 is their phone number.
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12-15-2009, 10:47 PM
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19 years and 17k posts...
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Wow! You guys can cook, too! All I can do is brew beer and reload my own ammo, but you guys can cook!
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12-16-2009, 03:39 AM
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Quote:
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12-16-2009, 04:13 AM
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