Cooks...a question on crab cakes...

[Rowdyboy]

I'm making up a batch today. Can they be frozen prior to cooking?

[Superfly]

1. Follow up question

What's the deal with crab cakes?

Are they like 60% bread crumbs, 30% sawdust, and 10% crabmeat?

[demnan]

4. No - No!

Decent crabcakes are at least 70% good backfin crab meat seasoned with Old Bay with a bit of breadcrumb and egg just to hold them together.

[Superfly]

5. Have you tried the McDonald's

crab cake on the the eastern shore?

:puke:

It weighs as much as a depleted uranium fuel rod, smells like a grease collector, and tastes like wet concrete.

Give me a whole steamed Dungeness crab anyday.

B

[Rowdyboy]

9. My recipe call for a cup of crushed Ritz crackers...

per pound of crab...Believe me, 70-75% crab and very tasty.

[nothingshocksmeanymore]

2. Yes. It is better to freeze them prior to cooking.

Make sure they are firmly individually wrapped so as to not get frost and use them within about six months. Freezers do alter the taste of foods afer a while.

[Superfly]

3. You eat poor defenseless crabs?

Oh, wait, claws. Sorry!

[Rowdyboy]

7. Teena, I should have known you'd be the one...

Thanks! Only reason I'm freezing them is that I also have fresh shrimp that I need to use first.

[saganaki]

6. Bake or fry first, then freeze.

The concern is that there are raw eggs in the mixture. Freezing only retards spoilage - it doesn't stop it. The cakes can be slightly undercooked, cooled, wrapped well and frozen. Bake to reheat and crisp.

[Rowdyboy]

8. Thanks!

Appreciate any and all advice...

[oneighty]

10. Crabless crabcakes!

Hey Rowdyboy.

Your post reminded me of something!

Read my post "Never look up with your mouth open" (Lounge)

Concerning my days as a "Crabber"

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