View Full Version : Episode 8-Crab Cakes
klitzy
10-06-2006, 01:51 PM
Official thread...I think that this needs to be stickied as the other episodes from other shows are when they come out each week.
Discuss....
l0ki06
10-06-2006, 06:28 PM
Alex and Heather haves really started clicking on their eps as of late. But this ep rocked! I loved the lab scene this time around too :) .
casework
10-06-2006, 08:00 PM
Yeah, I think this was probably one of the better all-around episodes.
gamer135
10-06-2006, 08:48 PM
I like this episode because i like crab cakes and i finally know how to make them :)
crumbles
10-06-2006, 11:48 PM
This episode was great. It made me laugh out loud twice. Once on the "carefully..... carefully.... carefully...." hahahaa, that was hilarious. Plus, you can see Alex start to crack up at the very end of screaming after being scared.
Then, I laughed at the True Lies part. That was hilarious too.. "battery!! battery!!!" hahaha, I forgot about that movie. That was such a great movie.
Anyway, great episode guys.
Congrats guys! Getting the damn crab cakes to not fall completely apart the first time you make them is usually the hardest part!
Just a couple of tips from a Marylander. First up yes, CANNED crabmeat is really not very flavorful. Fresh or even frozen blue crab, Lump would be MUCH better. In fact, out here you'd never catch a true Marylander EVER using canned Crabmeat. However, it is understandable in Cali that you might have to make do with whatever you can get.
Secondly, Mustard seed is decidedly NOT the same as dried mustard in most instances. That could have held back some flavor too.
Thirdly, I don't know about out there, but in supermarkets here, you can buy pre-measured spice packets for Crabcakes and most are really quite good.
Finally, adding a little old bay seasoning can never hurt in a crab recipe. Alex should have known this, being from DC! LOL ;)
Great show guys!
Love it!
-Al
klitzy
10-07-2006, 01:23 AM
Another great episode...Very entertaining
abstrkt
10-07-2006, 01:56 AM
'twas a great episode
i must agree with AJ, crab cakes need to be seasoned properly and fresh picked is by far the best. Old Bay is a necessity in crab cakes.
Maryland, home of the crab
gfreaky
10-07-2006, 02:22 AM
Congrats guys! Getting the damn crab cakes to not fall completely apart the first time you make them is usually the hardest part!
Just a couple of tips from a Marylander. First up yes, CANNED crabmeat is really not very flavorful. Fresh or even frozen blue crab, Lump would be MUCH better. In fact, out here you'd never catch a true Marylander EVER using canned Crabmeat. However, it is understandable in Cali that you might have to make do with whatever you can get.
Secondly, Mustard seed is decidedly NOT the same as dried mustard in most instances. That could have held back some flavor too.
Thirdly, I don't know about out there, but in supermarkets here, you can buy pre-measured spice packets for Crabcakes and most are really quite good.
Finally, adding a little old bay seasoning can never hurt in a crab recipe. Alex should have known this, being from DC! LOL ;)
Great show guys!
Love it!
-Al
Beat me too it AJ! Also a Marylander here, I was totally shocked that such a thing as "canned crab" even existed! Come over to the East Coast and we'll treat both of you all to *real* crab cocks err... cakes! :)
But seriously, a very cool episode and grats on the Season 2 finale! Can't wait for Season 3!
GF
phatlip12
10-07-2006, 07:24 AM
Im a Marylander that works at a sea food restaurant so I know all about crabs. :)
Canned meat is alright but Maryland crab meat is the way to go (then again they live on the other side of the country.
Old Bay would have gave the cakes that extra flavor Heather was talking about IMO.
NEVER EVER EVER use imitation crab meat or too much filler!
Ps. What part of Maryland are you guys from? I used to live in Baltimore (Essex to be exact) but moved to Cecil County and currently live in North East, Maryland (yes North East is the name of the town...its just a few miles away from the PA/DE border).
I liked this episode, only lab scene i've ever laughed, gotta love the girly scream. Once I saw the crabs I just went :O, was really looking forward to Alex cracking open the shell lol. But yea great episode although I think they needed more oil in the pan when the cooked the cakes.
abstrkt
10-07-2006, 12:23 PM
Ps. What part of Maryland are you guys from?
I am from Catonsville, SW Baltimore Co. perfect distance b/w columbia and the city
leesy
10-07-2006, 04:05 PM
Great episode guys - I think I'm going to have to try this one. My girlfriend & I love crab cakes so we'll see how they turn out.
So if this was the end of the "current season" (when did the first season end?) will we still be getting a new episode next week?
gfreaky
10-07-2006, 04:39 PM
I am from Catonsville, SW Baltimore Co. perfect distance b/w columbia and the city
Used to live in Baltimore, now I'm in Montgomery County.
elker
10-08-2006, 05:46 AM
Haha, you guys read my mind. I was gonna post the same thing.
I was like "Where the frack is the Old Bay"?!?! :p
Maybe its just an East Coast/Maryland thing.
brew7
10-08-2006, 07:24 PM
Yeah the crabs needed to be done longer... and use Old Bay... im not sure if you did but that would really add alot of flavor. But yeah crabcakes take awhile to make so be patient. They should be extra dark on the outside- almost look burnt.
brew7
10-08-2006, 10:09 PM
I see all the other Marylanders jumped on the Old Bay thing already... should have read before posting.
Ps. What part of Maryland are you guys from?
Right Now living in Salibury on the Eastern Shore. But Have lived and worked all over the shore. St. Micheals to Denton to Cambridge to Ocean City.
AJ
samdu
10-09-2006, 04:07 AM
Congrats guys! Getting the damn crab cakes to not fall completely apart the first time you make them is usually the hardest part!
Just a couple of tips from a Marylander. First up yes, CANNED crabmeat is really not very flavorful. Fresh or even frozen blue crab, Lump would be MUCH better. In fact, out here you'd never catch a true Marylander EVER using canned Crabmeat. However, it is understandable in Cali that you might have to make do with whatever you can get.
Secondly, Mustard seed is decidedly NOT the same as dried mustard in most instances. That could have held back some flavor too.
Thirdly, I don't know about out there, but in supermarkets here, you can buy pre-measured spice packets for Crabcakes and most are really quite good.
Finally, adding a little old bay seasoning can never hurt in a crab recipe. Alex should have known this, being from DC! LOL ;)
Great show guys!
Love it!
-Al
As a native Charlestonian (South Carolina), I wholeheartedly agree on all counts. Dried mustard != Mustard seed. And canned crab is a crime against nature. Oh, and those (dungeoness?) crabs - probably not the best choice, either. Blue crab is the way to go. :)
PS - Old Bay is a staple down here, too.
superfly988
10-10-2006, 03:40 PM
yeah i live on delmarva close to crisfield,md lol the hole damn town is nothing but crabbers. old bay is a MUST HAVE for crab cakes. what kinda crab did they use? it looked like either king crab or immatation crab meat. the best kind to use hands down is maryland blue crab. and dude cook it longer, its not like most things you fry, golden brown means not done. you want like a dark amber color thats like KFC xtra crispy.
silentspyder
10-10-2006, 10:07 PM
I live in New Jersey and we're not allowed to eat crab from here. They are polution with claws.
dthorp
10-11-2006, 06:55 PM
Very entertaining show.
If you haven't done so already, :eek: please throw that jar of mayo away! Heather whacked the raw crab with the spoon and then dipped it back in the jar (aka bacteria factory).
superfly988
10-11-2006, 07:44 PM
Very entertaining show.
If you haven't done so already, :eek: please throw that jar of mayo away! Heather whacked the raw crab with the spoon and then dipped it back in the jar (aka bacteria factory).
lol dont be a wussy, just some crab juice. wont kill ya, and if ur body cant handle some raw crab juice time to get a get a clean room in ur house and a device to walk outside in bubble boy
bcool
10-14-2006, 11:40 AM
It looked like the hosts might not be big crab eaters in general... I'm not either but I love fresh crab. sea really needs to be at least 'grocery store fresh' to be any good.
phatlip12
10-17-2006, 07:20 AM
yeah i live on delmarva close to crisfield,md lol the hole damn town is nothing but crabbers. old bay is a MUST HAVE for crab cakes. what kinda crab did they use? it looked like either king crab or immatation crab meat. the best kind to use hands down is maryland blue crab. and dude cook it longer, its not like most things you fry, golden brown means not done. you want like a dark amber color thats like KFC xtra crispy.
The giant crab that Alex pulled out was dungeons. The canned crab meat usually comes from Mexico or the Philippians, fresh MD meat is the best without a doubt
rowlodge
10-20-2006, 05:00 AM
just pass on any crab or any kind of exoskinned fish. or is it exoskeleton?...whichever.
somebody said that was'nt real crab?....i thought i saw some claws.
tommyfullington
10-24-2006, 12:44 AM
I loved it.. Alex was very funny. I love cooking shows, cooking shows + people like me, make it all that much better.
tokenuser
10-25-2006, 06:01 PM
For anyone attempting this at home, a few suggestions:
1. Mustard seed (though good) is NOT dried mustard. Grab a can of Keens mustard powder, it comes in a yellow tin. It is potent stuff. 1/2 a teaspoon is plenty (and probably what was missing from A&H's cakes).
2. Dont just wet the bread - white bread - and soak it with milk, then wring it out. That should be all you need as a binder (don't add egg).
3. A shot of hot sauce rather than cayenne pepper works better.
4. Add a little butter to the oil.
5. Use Panko bread crumbs rather than the regular ones. You'll find them in the Asian Food section of your supermarket, near the soy sauce. These are Japanese bread crumbs and are lighter and crispier than regular bread "American" crumbs. Use them any time you need to crust with bread crumbs (great for schnitzl).
For those complaining about the crab being canned - someplaces thats all you can get :( ... but if its any consolation, I hope you noticed it was Phillip's canned crab ... thats gotta count for something right?
Oh yeah ... Old Bay Seasoning is for *****s. If you are already adding mustard and cayenne pepper or hot sauce, you have the main ingredients of Old Bay covered already.
superfly988
10-26-2006, 01:42 PM
Oh yeah ... Old Bay Seasoning is for *****s. If you are already adding mustard and cayenne pepper or hot sauce, you have the main ingredients of Old Bay covered already.
:mad: do not hate on the old bay. what did old bay ever do to you?
masherscf
10-26-2006, 01:48 PM
For anyone attempting this at home, a few suggestions:
For those complaining about the crab being canned - someplaces thats all you can get :( ... but if its any consolation, I hope you noticed it was Phillip's canned crab ... thats gotta count for something right?
Those Maryland crab snobs...
I'm lookin' at YOU Phatty!
tokenuser
10-26-2006, 02:41 PM
:mad: do not hate on the old bay. what did old bay ever do to you?Old Bay is like Curry Powder, or Cajun Spices ... its just a mix of regular old herbs and spices that anyone with a clue about kitchen alchemy could add to their dish.
Old bay is celery salt, bay leaf, cinnamon, ginger, cayenne (red pepper), black pepper, and mustard seed all ground up together. But all you get is those flavours in the proportion that come out of the can.
If you are making your own crab cakes, balancing the spice mix yourself gives better results. When I do crab cakes, my seasoning comes form mustard powder and tabascco (garlic tabassco). It lets me balance the flavours to my preferences - try adding spices yourself, you might find a kick ass combination you never knew existed because you were stuck with the "2 tsp of old bay" type recipe.
BTW - I am not anti old bay ... I do like adding it to water when I boil shrimp, and have been known to shake some on when I am grilling shrimp on the barbie.
rasterbator
11-09-2006, 12:07 AM
Great episode. I am a diggnation viewer/listener, and wanted to try some of the other other Revision3 podcasts. Alex is great in this one: "CrabCawks" almost made me spit out my DietCokeŽ (shameless product plug).
I would like to suggest that you might have better success with your future CrabCawks if you include the breadcrumbs in the mix. See this recipe:http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11929,00.html
Great job Alex and Heather looking forward to future shows (next season obviously). ;)
lilyzmacgirl
11-11-2006, 02:32 PM
[/COLOR]Beat me too it AJ! Also a Marylander here, I was totally shocked that such a thing as "canned crab" even existed! Come over to the East Coast and we'll treat both of you all to *real* crab cocks err... cakes! :)
But seriously, a very cool episode and grats on the Season 2 finale! Can't wait for Season 3!
GF Great attempt at Maryland favorite, definitely need the OldBaySeasoning. Crab Cakes aren't crab cakes without it :-) As for the canned crab, you should be able to buy already picked-fresh crab, it may cost you more, but its worth the extra money. Check out http://www.old-bay.com/obrecipeprintcard.cfm?id=951&cardformat=4x6 for an awesome Maryland-Style (and possibly the best) recipe. Keep the cooking coming, these episodes are entertaining, funny and look YUMMY!
heinenth
12-10-2006, 08:08 AM
I thought this was a great episode. The crab cakes probably would've come out better if they used a less simplistic recipe? That's probably why it was lacking in flavor. This one looks a little better:
http://www.elise.com/recipes/archives/000987crab_cakes.php
originx
12-12-2006, 04:47 AM
I've always had a problem buying fish. They should do a fish show. With the scaling, head and tail chopping, and all that stuff.
edottjr
12-18-2006, 02:34 AM
I must say Marylanders can be a little snobbish about "foreign" crab cakes and crab cake recipes. I have encountered many crab cakes outside of the Baltimore region, and have found them all to be wanting in flavor and quality.
I guess the key to a good crab cake are the ingredients. You have to use fresh Backfin crab meat from MD Blue crabs. Note the Backfin meat is important, this is the meat from the main portion of the crab. It is typically sweeter and juicier thatn the rest of the crab. Canned crab meat will give you results that are always a little wanting. Not quite as good as what you get fresh picked backfin crab meat, but good enough if you are in a hurry, or can't get the real stuff.
Of course Old Bay is a must, sure you can mix up your own version using celery salt, peper, and mustard seeds, but why bother. Also old bay is fantastic on french fries with just a dash of vinegar, so just get yourself a big tin. Probably the worst thing someone can do is to serve a native or long-time resident of MD seafood sans Old Bay.
Remember to use just enough bread crumbs/filler and mayonaise to get the crab meat to hold together. The best crab cakes I have had, were broiled instead of fried. But then I love the taste of crab, and add only enough old bay to give it a little kick.
When you want to try some real crab cakes, be sure to make you way to Baltimore.
cerealkiller
12-20-2006, 03:20 AM
Now is crab supposed to stink as bad as they said it did?
tokenuser
12-20-2006, 01:00 PM
Now is crab supposed to stink as bad as they said it did?Not fresh crab. Like all seafood, if it smells like it is supposed to (ie fishy) it probably isnt any good. Good seafood has a "fresh ocean" smell.
masherscf
12-20-2006, 02:28 PM
Not fresh crab. Like all seafood, if it smells like it is supposed to (ie fishy) it probably isnt any good. Good seafood has a "fresh ocean" smell.
Yep, fresh food should smell fresh...If it smells like ass, it's bad.
Cheese on the other hand should smell like ass...
cerealkiller
12-21-2006, 12:57 AM
Not fresh crab. Like all seafood, if it smells like it is supposed to (ie fishy) it probably isnt any good. Good seafood has a "fresh ocean" smell.
Ok i thought so, and that slimy sh!t didn't help either.
charliekwalker
01-20-2007, 01:38 AM
As any east coast denizen can attest using crab meat (anything seafood really) that is canned is just plain sickening... And where was the lemon wedge? C'mon now, you had tartar sauce but no frikkin' wedge of lemon as an alternative? WTF??? Sometimes a little research can be done via family (cough, Alex) would be more informative than a friggin' google search...
uglyrunner
02-10-2007, 07:51 AM
It should only be fitting that I post my first reply on a "crab cakes" message board.
I am disappointed that they didn’t use the real crab for the show. Nothing says fresh like ripping limbs from sockets.
On an off note, lucky Go Daddying, marketing, room full of hot chicks bastard. Green suites me well…
kyrina
02-28-2007, 04:22 AM
I wanted to point out the things about Old Bay and the better crab meat but a lot of people beat me to it... by far.
Bah, claw meat in crab cakes. (it's all I can find where I am which is why I haven't made any in awhile) You need backfin or lump.
I think crab cakes should be broiled, made with egg yolk and just enough bread crumbs to make sure it doesn't fall apart.
cheesecakeo-
05-30-2007, 02:55 AM
I know this topic is old as hell but it's stickied so it's not like I bumped it out of nowhere.
Just wanted to give a shoutout to all my Maryland homies that popped up in this thread.
http://www.youtube.com/watch?v=mdISrO2BRes
Oh but to dream!!