Sr. Gloriamarie asks:
> I have a pound of lump crabmeat from Costco....So who has  
> (a) really goodcrab cake recipe?

Somehow, "Costco" and "crabmeat" just won't go together in my head....

However, for something a little different, let me offer as an appetizer, 
my favorite - Crab and Corn Johnny Cakes w/caviar, from Jamie Shannon, 
the late executive chef of the Brennan family's other restaurant: 
Commander's Palace (that place where Emeril learned how to cook).  
I often do these instead of, or in addition to blini at 
Christmas/New Year's and Easter:

Warning!  This is a little more complex than most of my recipes, 
but you need this many details to do it right:

CRAB AND CORN JOHNNY CAKES WITH CAVIAR
Printer version of this recipe  

Mix:

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1 tsp sea salt
1 tbsp sugar (as a true southerner, I don't normally do sugar w/my cornmeal, 
but for every rule there's generally one exception)

Make a large depression in this dry mixture and incorporate (stir in):

1/2 cup fresh whole milk
1 egg yolk
1 tbsp melted butter

In a small bown, whisk the leftover egg white to a medium stiffening 
and fold it into the batter above.  The whipped egg white makeslighter 
cakes, so take care when folding themin to not mash out all the air 
bubbles in them.

Now fold in about:

1/4 pound crabmeat
1/4-1/3 cup corn kernels (fresh from cob is best, if you can get it)

To cook:  

Pre-heat a cast-iron griddle/large skillet on low heat until it will 
just melt butter and then spoon heaping teaspoons of the batter to form 
small pancakes about quarter-half-dollar size.  Make as many as you can 
but leave enough space to flip the little buggers.  

Don't let the batter bubble, like you would a normal pancake, cook about 
3-4 minutes then flip and cook another minute or two on the other side - 
you want these to cook at a very low temperature, not fry; they should be 
a nice smooth tan color.  You want just enough butter on the griddle for 
them not to stick.

Stack them up and let them cool slightly, and garnish with:

Creme fraiche, or sour cream if you're lazy...
diced shallots
minced hard-boiled egg yolks
caviar, salmon roe, etc.

You'll want the caviar to be the last garnish, and the cakes to be warm 
but not hot, as if they're too hot the creme fraiche will melt.

- bon gustum -
Andrew H. Auld
Date: Sun, 1 Jul 2007 
Subject: Re: [Anglican] Crab Cakes	 <-pre>