7/25/15 Crab Cakes and Hash Brown latkes
Today we got some fresh crab donated to us. This was the most crab I have ever had at one time. I decided to boil them all at the same time and results were not actually good. I think I may have over-cooked them because the guts burst into some of the beautiful white meat, and it was harder to clean than usual. But I still came up with over a pound of crab meat.
Here are some pictures of the crab live before we cooked it.
Here is a picture of the crab as I was dissecting the meat outta them, I made a huge crab mess in my dish tub in the sink and filled a bowl with meat.
I thought I had extracted all the shells from the meat but out of about 12-13 cakes, my husband got a piece of shell. I tried to be extra careful, but I guess I need to be more careful next time. When I went to shred the crab meat after extraction I used 2 forks instead of my hands to find hidden shells, I am never using forks to shred it again. I will from now on always use my hands to shred the meat.
I decided to make a huge batch of crab cakes with the rest of the Ritz crackers that we had and the meat. I also made some hash brown latkes. I made the latkes by defrosting the hash browns and adding some mayo, an egg, and salt and pepper and paprika and making patties. I baked the patties in the oven, and halfway through flipped them over and pressed them down. They turned out pretty good, the boys ate half the batch of latkes before it was even dinner time. I saved 6-7 of them for dinner, and managed to snap a picture of how they turned out. My husband said hash browns with dinner are fine with him, in any form so I tried a new way today. We have a ton of frozen hash browns leftover from our Schwans order so I wanted to use up the last of one bag. I still have a full bag of frozen hash browns to work with.
Here are a picture of the latkes that were saved for dinner.
I made the crab cakes in the same way that I have been making crab cakes in the last few weeks. A little dry mustard, some seafood seasonings, crushed Ritz crackers, some mayo, some mustard, Worcestershire sauce and an egg. You mix that altogether and then add the shredded crab meat. You bake them like patties just like how I baked the latkes. I also turn these over in the middle so both sides cook even and press them down a bit. The most important step in making these crab cakes is lite frying them afterwards so that the outside gets crispy. You want to bake it to get the shape of the patties, and make them slightly like pancakes with a golden brown cook on the outside. Then you will take your mushy pancakes and crisp the outsides up by lite frying in some oil. Helps to have the crispy, mushy contrast.
Here is a few pictures of dinner last night, I also made a yeast dough and split it into 2 and made some garlic-Parmesan rounds of bread that you can see on the plate and in the next picture.
I saved the rest of the yeast dough for making a bread tomorrow. I am saving it overnight in the crock pot covered to see how much more it will rise and turn sour overnight. I am hoping to come up with a slight sourdough flavor.