Comments on: Crab Cakes a la Marketman

By: Catherine

Catherine — Thu, 19 Mar 2009 05:08:03 +0000

Where can one buy Old Bay seasoning in Manila?

By: dhayL

dhayL — Tue, 15 May 2007 00:52:47 +0000

I sooo love crabs so much, just the usual steam crabs served with white rice and lots of spicy vinegar on the side! YUMMY! But for years now I’ve been planning on making “crab cakes” at home, infact I have a few recipes at home, and now I have another version – “crab cakes a la MarketMan”. But the one thing that’s stopping me from making the crab cakes, is the fact that i have to pick the meat(not that it is labour intense) but it’s more of I don’t think I have enough power to stop myself from eating all the crab goodies while picking out the meat, therefore, I wouldn’t have any meat letf to make the actual recipe! :)

Oh by the way MM, I just thought you might be interested, if ever you and the family are vacationing down Orlando, there is a restaurant called “Boston Lobster Feast”, you’re going to love it there. It’s a seafood buffet resto – they serve lobsters and yes they give you whole lobsters, not just the tail, they have shrimps, crabs, mussels, oysters, oh seafood galore I’ll tell you! It’s a bit pricey US$30/per person, but it’s all worth it!
The next time we go back there, I would personally stay away with oysters, just because that was really my first time having oysters, I didn’t have a very pleasant experience with them if you know what I mean. hehehe.

By: Marketman

Marketman — Mon, 19 Dec 2005 22:16:42 +0000

edee, glad it worked for you…I dread the day someone emails me and says I “poisoned” them…heeheehee.

By: edee

edee — Mon, 19 Dec 2005 15:06:52 +0000

hi marketman,

We had this for dinner last Sunday and my husband loved it !
Thanks again for sharing an easy and delish recipe :)

…it’s delish even without the old bay, we don’t have it here….just used paprika and panko for the bread crumbs …..

By: sha

sha — Sat, 12 Nov 2005 21:03:49 +0000

crab cakes in some restaurants are NOT real crabs… real crab cakes costs..

just think of the labour MM just mentioned

By: Kai

Kai — Fri, 11 Nov 2005 02:11:20 +0000

I hate the rare crab cakes served in some restaurants. Too floury and salty. Maybe I’ll give it a second chance by cooking them myself like this. But oh, the old bay seasoning again!

By: rina

rina — Thu, 10 Nov 2005 07:23:52 +0000

hi molly and gigi, yes as MM said, I am in Canada now and will have to contend with buying my own crabmeat since I cant get the freebies anymore (in the guise of quality control he he)

its unfortunate that the company does not have an outlet in manila, i think its part of an agreement with the US importer. the product is shipped straight out in refrigerated containers, it is the premium kind that stefoodie mentions and it really is as good as fresh.

By: acidboy

acidboy — Thu, 10 Nov 2005 02:17:31 +0000

mm,
for the eb- luto ka na lang! :) it looks like nothing less than your own cooking will satisfy your denizens.

By: lojet

lojet — Thu, 10 Nov 2005 01:09:03 +0000

I had done this with fish cakes but I guess the principle is the same. In a large non stick frying pan sprayed with PAM, I add about 2 tbsp of oil and 2 tbsp of butter. When the butter melt, I pour most of the oil in a cup, leaving just a thin film in the pan. Then I gently lay the refrigerated patties and fry on very low heat until golden brown on each side. The patties are not soggy with oil,they are crusty on the outside and moist inside, the butter does not burn in the low heat. When frying the next batch, I just spoon some of the poured oil back into the pan.I use ritz crackers instead of saltine too. I have to emphasize the very low heat and minimal oil.

By: stefoodie

stefoodie — Wed, 09 Nov 2005 20:06:50 +0000

on fresh jumbo lump crabmeat, canned — the best is the REFRIGERATED kind (with the expiration date and everything), not the ones that are shelf-stable (you don’t know how long it’s been sitting there!). it’s pricey but worth every single cent. a large can here is about $16. marketman, it IS as good as fresh (much better actually if you consider that you don’t have to do the shelling yourself.) ready to mix na kaagad with mayo and whathaveyou. i can make 6 nicely-sized crabcakes out of the $16 can, or when i feel like splurging, 4 crabcakes. Considering that in Baltimore a plate of 2 (count them ONE, TWO!) — with sides –3-inch diameter crabcakes will set you back $20 or so (last time i was there anyway), the $16 can is a bargain indeed.