Tuesday, January 27, 2009


PJ and I went for a walk at the beach yesterday. It was late afternoon, the sun was starting to go down and what question comes to PJ's mind... What do you think we should have for dinner tonight? We tossed a few ideas around in our heads and came up with a good one... being that we were at the beach and seafood comes to mind.. what else is there but Bandman's Crabcakes. This isn't the real name but that's what we call it.
Way back in 1998, PJ was taking the family to Cancun for my 40th birthday. I found a great website that is all about Cancun. I still visit the site even though it's been about 5 years since we've been to Cancun. There are many regulars and one of them is known as BANDMAN. He's a band instructer in Louisana that has traveled to Cancun probably 20 times already. One day, about 6 years ago, he posted his recipe for Crab Cakes and also one that was given to him for Jack Daniel's Grill Glaze. (It's actually a clone from T.G.I. Fridays.) BOTH are excellant recipes. The J.D. Grill Glaze lasts for quite a while in the refrigerator and we put it on steak, chicken, a little with veggies etc. (That recipe can be found just by doing a 'search' for T.G.I.Friday Jack Daniel Grill Glaze. It's a clone so it's all over the internet. )

Bandman's Crab Cakes
1/2 c. finely chopped onion
1/2 c. finely chopped celery (we both substituted chopped red pepper)
3/4 stick (6 TBSP) unsalted butter
1 pound jumbo lump crab meat, picked over
* Sometimes I substitute 1 lb of chopped imitation crab meat or 2-3 cans of crab
1/3 cup fine dry bread crumbs (a chef recomended Luncheon Crackers which is what I now use
(They aren't salty)
1/2 cup mayonaise
1/2 ts. Old Bay Seasoning
1/2 ts. Worchestershire sauce
a few drops of Tabasco
2 TBSP minced fresh flat-leafed parsley leaves
salt and pepper to taste (I omit salt because the mayo is salty enough.)
In a skillet cook onion and celery (or red pepper) in 4 TBSP butter over moderately low heat, stirring until tender and transfer to a bowl. Stir in crab meat and bread crumbs. In a small bowl, whisk together mayonaise, Old Bay Seasoning, Worcestershire Sauce, Tabasco, Parsley, salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into flattened rounds approx 3" in diameter and 3/4" thick. Transfer to the baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4 hours.
In a heavy skillet, heat 1 TBSP butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2-3 minutes on each side. Cook remaining cakes in remaining butter in the same manner. Serve crab cakes warm with lemon wedges.

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