Off the grill

Typical El Presidente Random Thoughts type stuff

Re: Off the grill

Postby TeeDub » Thu Jun 02, 2011 6:31 am

blue crab meat
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Re: Off the grill

Postby BS1 » Thu Jun 02, 2011 6:37 am

TeeDub wrote:onion, celery, green pepper, red pepper in food processor. Eggs and crab meat. Saltines in food processor. Cream of tartar. Spices. Mix. Cook in 350 degree oil until dark brown. Let stand for 5 mins. Serve will dill sauce. Profit.


way to ruin a crabcake.....you may as well put cheese and ketchup on the fucking thing
It is what it is......
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Re: Off the grill

Postby BS1 » Thu Jun 02, 2011 6:39 am

TeeDub wrote:blue crab meat


make sure you get the lump backfin meat....Teedub probably uses claw meat 8)
It is what it is......
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Re: Off the grill

Postby MCA » Thu Jun 02, 2011 7:19 am

BS1 wrote:
TeeDub wrote:onion, celery, green pepper, red pepper in food processor. Eggs and crab meat. Saltines in food processor. Cream of tartar. Spices. Mix. Cook in 350 degree oil until dark brown. Let stand for 5 mins. Serve will dill sauce. Profit.


way to ruin a crabcake.....you may as well put cheese and ketchup on the fucking thing


Maybe he doesn't like the taste of crab?
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Re: Off the grill

Postby rearadmiral » Thu Jun 02, 2011 10:37 am

Then he shouldn't eat crabcakes.
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Re: Off the grill

Postby MCA » Thu Jun 02, 2011 10:37 am

that was the joke.
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Re: Off the grill

Postby lugnutz » Thu Jun 02, 2011 10:38 am

Ingredients
2 tablespoons olive oil
1 cup small diced yellow onions
1/2 cup small diced celery
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
Salt and pepper
1 tablespoon chopped garlic
1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1/4 cup chopped green onions
1/4 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped parsley leaves
3 tablespoons Creole mustard
4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
2 eggs, in all
3 1/2 cups vegetable oil, in all
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1 1/2 cups fine bread crumbs, in all
1/4 cup all-purpose flour
3 teaspoons Creole seasoning, in all
1 tablespoon water
1/4 teaspoon white pepper
Maw-Maw's Slaw, recipe follows
Creole Tartar Sauce, recipe follows



Emerils recipe...he hates crab too! :lol:
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Re: Off the grill

Postby MCA » Thu Jun 02, 2011 10:40 am

creole = shit
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Re: Off the grill

Postby BS1 » Thu Jun 02, 2011 10:41 am

BS1 wrote:
way to ruin a crabcake.....you may as well put cheese and ketchup on the fucking thing


BUMP

edit - to Emerils recipe

There MAY be 3 items on that list I use for my CC's...not counting the crab

I want to taste crab meat...period
It is what it is......
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Re: Off the grill

Postby lugnutz » Thu Jun 02, 2011 10:46 am

Bobby Flay

Ingredients
6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
1/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/4 cup creme fraiche or sour cream
2 pounds lump crabmeat, picked over
2 to 4 tablespoons instant flour (recommended: Wondra)
Salt and freshly ground black pepper
2 cups blue cornmeal
Black Olive-Roasted Red Pepper Relish, recipe follows
Basil Vinaigrette, recipe follows

Rachel Ray

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat leaf parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 tubs fresh lump crabmeat (6 ounces) , available at fresh seafood counter
7 tablespoons extra virgin olive oil (EVOO), divided
2 roasted red peppers
1 small shallot, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Black pepper
1 small head escarole, chopped
1 small head radicchio, chopped
1 endive, chopped
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Re: Off the grill

Postby MCA » Thu Jun 02, 2011 11:07 am

lug, put google down.
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Re: Off the grill

Postby lugnutz » Thu Jun 02, 2011 11:08 am

I belong to the club....no Google necessary.
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Re: Off the grill

Postby midd » Thu Jun 02, 2011 1:01 pm

MCA wrote:creole = shit



again, worst opinion ever.

places that do it right, especially in NOLA are among the best restaurants on earth.
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Re: Off the grill

Postby Spencer Pratt » Thu Jun 02, 2011 2:14 pm

anyone ever grill a meatloaf? I am gonna try it tonight.
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Re: Off the grill

Postby lugnutz » Thu Jun 02, 2011 2:37 pm

Spencer Pratt wrote:anyone ever grill a meatloaf? I am gonna try it tonight.



I have and it was great. I added wood chips and managed to get some tasty bark on the outside. Just make sure its indirectly heated.
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