![]() It's like Tom Collicho says, cooking is about technique and this is a good one. Guess what? Still great! A little hot for my personal taste so I'll dial done the cayenne next time. Next, I spritzed each patty with oil and then baked them in a 400 over. Then more bread crumbs because the mix was so hard to handle. Well, what didn't I do to this recipe? First, I used haddock. A little too spicy for me, but my boyfriend loved them. Tried more panko, then more egg, but nothing would help them form a patty that would hold up to frying, so baked them. Good flavor, but they absolutely fell apart on me. these were tasty but not sure if I would make them again. I've also used mayonnaise instead of sour cream with fine results.Ĭut the cayenne in half and still had a nice kick and I used bread crumbs instead of crackers. I alsoįound that refrigerating them for 30 minutes before cooking helps keep them intact. The best! I use panko instead of saltines. Good crust necessary to hold cakes together. Use a non-stick pan otherwise you will not get a End result wasĭelicious and my house guests devoured them. That was good combo of salty, spicy, savory I'm glad I did as I started over got a mix ![]() Taste your mix before adding in your expensiveĬrab. Good recipe for inspiration but extremely saltyĪnd maybe too spicy for some. I'd make them again with less cayenne and more crab. He thought they were very tasty, but too spicy (even though I only used 1/4th tsp. And then I had to eat the sticky parts that got left behind. To do over I'd re-spray the foil with non-stick spray or prepare a new sheet of foil before baking because some of the cakes stuck. I baked them in preheated 400 degree oven about five minutes each side. I placed the cakes on sprayed foil-lined cookie sheets and put in refrigerator overnight. I formed mini-size crab cakes (1 to 2 inches in diameter) and placed one side down in crumbs then turned over and coated other side of cake. Important: must pulse crackers in food processor and make ultra fine crumbs. TJ's Social Snackers crackers instead of saltines. 1 tbsp Vegenaise for Sour Cream (Paula used regular mayo) A few drops of Taste of Thai Chili Garlic Sauce for cayenne 1 tsp TJ's Garlic Aioli Mustard Sauce instead of dry mustard For example: bell pepper and celery from this recipe and the mayo and scallions' tops and bottoms from Paula's. I did a mash-up of this recipe, a similar one from Paula Deen and my own substitutions. Excellent base recipe with room for dabbling. Wouldn't change anything.Ī successful dish for a New Year's Day brunch. Made these last night and will definitely make them again! Fabulous! The "holy trinity" of Cajun and the delicious warmth of the Cayenne and mustard are perfect. OMG, a friend of mine made these last night for us. We added sour creme on top, and it helped cool the spice. Great recipe! A little on the spicy side for some. ![]() We like the panko version more than the saltines. I scale the cayenne way back, and add a little more crab. I’ve made these ever圜hristmas for the last 10 years.
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