How to season crab/salmon cakes?!
Suggestions for something else? I love anything except cilantro.
Answers: I want to make some crab or salmon cakes, but I cannot find Old Bay seasoning (which a lot of recipes call for).
Suggestions for something else? I love anything except cilantro.
According to my old can of Old Bay:
"Contains:
Celery Salt, Spices (including Mustard, Pepper, Laurel Leaves, Cloves, Pimento, Ginger, Mace, Cardamom, Cassia), Paprika"
Old Bay Company
P.O. Box 1802
Baltimore, Maryland 21203-1802
Packed in USA
I believe dried bay leaves are from the Bay Laurel tree. I think the contents listed on a package first usually means it contains more than what follows. (Someone correct me if I'm wrong).
Suggest checking on internet for the present address of the company. I'm sure my can is at least 15 yr. old. (I bought it and then started work and forgot all about it, until I read your request for information).
--------------------------------------...
Crab Cakes with Chive Cream (Mini cakes)
SF Chronicle, 11/14/2007
About 18 crab cakes
You can brown the crab cakes up to one day ahead, allow them to cool completely, then refrigerate. Reheat in a 375° oven until hot, about 10 – 15 min. Some crème fraiche is thicker than others; if you buy a thick one, you may need to thin the Chive Cream with water or milk. This recipe is from Tara Duggan.
The crab cakes:
12 ounces crab meat, picked over for shell fragments
2 tablespoons finely minced Vidalia onion
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
2 tablespoons mayonnaise
1 egg, beaten
Shake or two of Tabasco sauce
Salt and pepper to taste
The chive cream:
1/2 cup crème fraiche or sour cream
2 tablespoons chopped chives
2 tablespoons very finely chopped Vidalia onion
1 tablespoons fresh lemon juice + more to taste
1/ 8 tsp smoked paprika or cayenne
To assemble:
1/ 4 to 1/ 2 cup fresh, fine bread crumbs or panko
Oil and butter for frying
Chopped chives for garnish.
For the crab cakes:
Very gently combine ingredients until mixture just holds together. Chill at least 30 min.
For chive cream:
Combine ingredients and season to taste with salt & pepper. Chill until serving.
Assemble:
Preheat oven 375°. Spread the bread crumbs on a plate.
Round the crab mixture into balls about 1 1/2 tablespoon each, then slightly flatten each ball.
Gently press each ball into the breadcrumbs until both sides are lightly covered with breadcrumbs.
Heat large skillet over medium-high heat. Add enough oil to just cover the bottom. When hot, add half a tablespoon of butter and heat until foamy. Add a batch of the crab cakes, adding more butter if needed.
Bake until warmed through and golden, 5 – 10 min.
Allow to cool for 1 or 2 min. before serving on platter scattered with chives and with chive cream either in a bowl as a dipping sauce or drizzled on top.
Per crab cake: 60 calories,
no old bay? seriously I wouldn't make the cakes without it. Either that or JO seasoning...I am from the mid atlantic region and I would order this and have it in stock when the grocery didn't have it.
Check at the seafood counter at your local grocery store. They should have some type of seafood seasoning similar to Old Bay. .
Try this one:
http://shop.zatarains.com/zatarains%C2%A...
http://shop.zatarains.com/zatarains%AE-c...
Pretty good and comparable to Old Bay.
add: "Anyone know spices available in northern Canada or southern England?" You can buy all of this stuff online and with the dollar down like it is you can get a bargain too. ?
look up bobby flay or paula deen's recipe for crab cakes at foodnetwork.com it is awesome!!!
Dill (dried dillweed) works really well with crab and salmon ... as would the Lemon Pepper (which isn't even close in taste to Old Bay, though) ... thyme, basil, a wee bit of sage might bring you closer to Old Bay