Last night got busy in the kitchen putting together Mr. Larry’s crab cakes, here we go. I only use fresh, not pasteurized crab meat, I wouldnt make them with pasteurized. Recipe is tested and if anyone makes it, I wouldnt deviate from it. Simons seafood sells it as well as Boone hall. This is 2 lbs which yields 16 crab cakes if you have less people cut the recipe in half all across the board and you will get 8. First get 2 pounds Jumbo Lump crab. Then clean and remove any shells put cleaned crab aside on paper towel. In a separate large bowl mix mayo 3/4 cup hellmans,1/2 tsp of worcestershire, 1/4 tsp tabasco, 1/2 tbl of sugar, 1 tbl of grain mustard,1/2 tbl lemon juice, 4 tbl thinly sliced scallions, 3 tbl of super thin sliced fresh basil, a good pinch of salt and plenty of fresh ground pepper. Stir together. Then put in crab and 3/4 cup of panko bread crumbs, dont use any other kind. Gently fold all together with hands, break up any huge chunks of the crab but still leave it chunky/not shredded. Put in the fridge for 1 hour minimal before forming into cakes. You can make the mix several hours in advance and it’s not an issue. I use an ice cream scooper, the cakes can be made whatever size you want. Set up a breading station with 3 bowls one flour,1 whipped eggs, 1 panko bread crumbs, use plenty in each bowl. Then start breading, first put cake into flour, then egg, then bread crumbs, you just want a even light coating of each all over the cake, then pan fry in olive oil until golden brown and drop in the oven on a tray for just a couple of minutes until warm. I served it on a potato asparagus salad simply dressed with “good extra virgin olive oil”, lemon, fresh basil, fresh chives, kosher salt and fresh ground pepper. The sauce is a siracha mayo. Put in a squirt bottle and shake well 1 cup mayo, 3tsp lime juice,2 tbl siracha, a little salt and a dash of soy sauce. This is just squirted over dish before serving. The crab is also tasty served with a chunky guacamole if you are not feeling the potato asparagus sa
That looks absolutely fantastic !! 
Presentation is also beautiful, I’ll never match that. Thank you very much and I’ll be trying this very soon. As soon as I get some fresh crabs.
Capt. Larry Teuton
Swamp Worshiper
Thank you Larry 
Srirachi(sp) mayo is one of new favorites, personally don’t like a lot of heat so I cut it with asian sweet chili sauce.
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Down here is where a signature goes but they can confuse and anger some people so I don’t have one.
Captain Fritz I love that Thai sweet chili sauce with something fried like a spring roll or tempura shrimp. You need to check out h&l asian market. Its located off 5-26 headed from Mt. Pleasant towards columbia take rivers exit and soon as you get off ramp take first right into strip mall. Its an asian market super store. The real deal-without a doubt. They sell everything dirt cheep, have a fish section,produce,meats,every asian product imaginable. They also have a hole in the wall authentic Vietnamese restaurant in there thats really good “If” you are into that style of cooking, that is a must to visit when you go. They specialize in PHO big bowls of asian noodles in broth with meat,seafood, veggies, cilantro, lime, chilies. My son loves the crispy chicken, yum. Delicious fresh spring rolls too. When I go I buy these vegetable spring rolls for frying and Thai chili sauce and they are cheep 4.50 a box for 20. [:0] The chili sauce is dirt cheep as well, I just put a little chopped fresh cilantro and scallions and a squeeze of lime in there and it makes for a killer app/cheep/for a big crowd/no prep. Its just a cool place to hit up for lunch get inexpensive product, great to check out and walk around the store and see some funky stuff.
Love that place. Good deals on utensils and woks also.
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Down here is where a signature goes but they can confuse and anger some people so I don’t have one.
OK guys, that crab cake recipe is awesome, but the potato salad looks amazing also. Can you share that recipe also?
Thanks: oc
Looks Great! I recognize that crab. NC I believe. Where did you find it?
Karma is 360 degrees
Some got to win, some got to lose…
Oyster Cracker, the potato salad I bought 2 bunches of medium or large asparagus, one bag of the “mini” golden white flesh skin potatoes, 1 package of the little round tomatoes that look the size of grapes, 1 bunch of basil, 1 lemon, fresh chives or scallions, salt and fresh ground pepper, some garlic powder. I peeled the asparagus from the tip down leaving on the tip and cooked them in boiling salted water till just tender, dont over cook leave a slight crunch. Pull out of water and put into a bowl of ice water and it will keep them nice and green and stops over cooking, then drain on paper towels. Line them up on cutting board, cut off tip and slice remaining into discs, dont use the last inch or two because they get woody and chewy just stop before you get there ,check out pic. The potatoes slice into discs not thick but not too thin check pics. Do the same boil in salted water till just tender if you over cook they will fall apart, if you under cook they will be to crunchy just check them by pulling one out throw into a bowl of ice water and eat one. As soon as it gets tender but not falling apart pull out and put into the bowl of ice water and cool, then drain on paper towels. Slice grape tomatoes in half- buy good sweet ones. Put in large bowl the potatoes, asparagus, tomatoes. Now your just going to dress the mix like a salad with some good extra virgin olive oil, and some lemon juice. I like mine nice and wet-the potatoes will soak it up. Hit it with salt and ground pepper to your liking , once again it will hold allot just taste it and adjust to your specific taste. I also sprinkle with garlic powder to give it a little garlic flavor, if you use fresh garlic it tastes raw and too strong,use the powder,not too much. Here you can add fresh super thin sliced basil, a bunch of fresh cut chives, a little cayanne for a little heat if you like, a spoon of nice grain mustard would be good too. Gently hand toss the mix together trying not to break it all up. Give it a taste is it dressed well? Is it seasoned wel
Mr. Pride you are right, the last time I asked them they told me it was from N.C. , its really good stuff. I got it from simmons seafood on isle of palms, boone hall in Mt. Pleasant also carries some times. Honestly I wouldnt even make this unless I had it, its expensive, but very good, I know you know this, but for those that may not, its no secret, its all about the crab, little mayo to hold together, a little bread crumbs, let the crab do its job, thank you sir.
quote:
Originally posted by jiprideLooks Great! I recognize that crab. NC I believe. Where did you find it?
Karma is 360 degrees
Some got to win, some got to lose…
Let me know if these are on the menu at G.O.!
I picked out two pounds of blue crab yesterday, some nice males from the Beaufort area. I have my own recipe for crab cakes. Nothing fancy, very simple, but very good. And I’m like you Larry, my presentation is not much but the empty plate at the end tells the tale.
Olde Man Charters
An oldie but goodie, take care Mr. Larry.
I’m telling you that you really need to try that recipe with fish if you don’t have any crab or want to buy lump crab. It may be one of the best ways to eat fish.
Seriously.
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
2007 Grady White 222 Fisherman / 250 Yamaha
Simrad NSS evo2 and G4
1- 22 boy that won’t move out)
1 - 18 year old (fishing maniac)
1 - wife (The Warden)
ECFC
quote:
Originally posted by claimI’m telling you that you really need to try that recipe with fish if you don’t have any crab or want to buy lump crab. It may be one of the best ways to eat fish.
Seriously.
“I am constantly amazed at the stupidity of the general public.”
~my dadEquipment:
2007 Grady White 222 Fisherman / 250 Yamaha
Simrad NSS evo2 and G4
1- 22 boy that won’t move out)
1 - 18 year old (fishing maniac)
1 - wife (The Warden)ECFC
Claim, do you parboil the fish first?
Do not tell fish stories where the people know you; but particularly, don’t tell them where they know the fish.
- More Maxims of Mark, Johnson, 1927
31’ Contender
“Touche”
250 HPDIs
I’m confused. Was claim talking about making fish cakes or putting a piece of fish on top of the tater salad.
I think he meant using fish, instead of crab in the cakes! Don’t see why you couldn’t:wink: Heck of a lot less expensive.
quote:
Originally posted by EasyI think he meant using fish, instead of crab in the cakes! Don’t see why you couldn’t:wink: Heck of a lot less expensive.
The Warden pan sautes the fish first to make it flaky (she mostly uses the garlic butter from Papa Johns Pizza ---- seriously), then put the fish into the mix and pan fry.
Kick it up a notch and make an okra relish to put on top. Bam
Not the best picture of food you’ll ever see, but it was good eats:
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
2007 Grady White 222 Fisherman / 250 Yamaha
Simrad NSS evo2 and G4
1- 22 boy that won’t move out)
1 - 18 year old (fishing maniac)
1 - wife (The Warden)
ECFC
I need to try that. It looks great. I wonder if it will work well with red fish.
quote:
Originally posted by runbabyrunI need to try that. It looks great. I wonder if it will work well with red fish.
Yes!
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
2007 Grady White 222 Fisherman / 250 Yamaha
Simrad NSS evo2 and G4
1- 22 boy that won’t move out)
1 - 18 year old (fishing maniac)
1 - wife (The Warden)
ECFC