[Sca-cooks] crab cakes/crab rounds

[Phil Troy / G. Tacitus Adamantius]

On Dec 3, 2006, at 4:29 AM, Stefan li Rous wrote:

> I recently had a pair of frozen crab cakes which were much better
> than I remember them being. They didn't stick together as well as the
> past ones, but they seemed to have much larger chunks o crab. Maybe
> they didn't stick together as well because they had a smaller
> proportion of filler.

Quite possible. The preferred end of the scale of extremes, and  
probably about as impossible to achieve as it is desirable, would be  
to have no filler at all. You can also get into an analysis of  
surface-area-to-mass ratios, but the simplest answer is probably yes,  
in this case both coarseness of particles and filler proportions  
probably had a lot to do with it.
>
> I still have several cans of crab meat. Would crab cakes be agood use
> for this?

I suspect that canned crab meat, as opposed to cracked/chilled,  
a.k.a. The Real Stuff, or pasteurized-and-packed-in-a-tub, a.k.a.  
Almost The Real Stuff, is probably better for soups or pasta sauces  
than for cakes. Maybe some sort of dip application, but in general  
even the best canned crab meat tends to either be in small particles  
when you open it, or tends to disintegrate when you fold or stir it  
into a mixture, even if you're careful.

Hmmm. It appears that we also have some canned crab meat on hand,  
which I have no recollection of buying. Maybe today will be a corn  
and crab soup day...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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