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nutella recipes?

Chocolate Hazelnut Gelato from Giada :

Aug 23, 2007
chowlicious in Home Cooking

Your tips for making GREAT crab cakes

Here is my crabcake recipe, CindyJ - thought I'd throw it out is not too unlike much of what is mentioned here...but I feel very confident in this is tried and true and they've even been enjoyed by many Annapolis, Maryland crabcake-aholics on boat outings...we even have eaten them room temp or cold as leftovers and everyone fights over them. We serve them with a simple remoulade/tartar sauce - recipe follows. Also, fwiw, I've never had various mayo breaking down issues...

1 lb. lump crab
2 heaping T. mayo (hellmans or homemade)
2 eggs
1/2 t. plus a dash more Worchestershire
1/2 t. plus a little more to taste Old Bay seasoning
1/4 t. salt
1/4 c. or so of very finely minced white onion
1t. mustard powder
4 slices of "Pepperidge Farm Very Thin" white bread dryed out in oven for 10 mins - crumbled up or cubed - whatever your preference.
Clarified butter

1. Combine all ingredients except bread. Can be refrigerated at this point to blend flavors etc.
2. Add bread
3.Form into patties and brown in pan with 2 T. of Clarified butter or ghee on medium high heat. Cook for 3/5 mins. a side and then you can keep them warm in the oven.

Remoulade/Tartar sauce:

1/2 c. good mayo
2 T. small chopped pickles - whatever is your favorite
1 T. coarse grained mustard
1 T. champagne or wh. wine vinegar
pinch salt
pinch pepper

Swirl everything in the food processor with Pulse a few times until well mixed, and ready to serve. Store in the fridge -


Aug 03, 2007
chowlicious in Home Cooking