Let's Cooking: TNL!

[Josh]

And what's wrong with those cakes?

Your binding, and your meat philosophy.

It's ok though, I've never had a crabcake worth a shit outside of Baltimore.

[Mr-K]

They're similar to what Hubb told me over the phone just now. His suggestions look like they will make meatier, simpler cakes overall. I'm pretty excited. What should I make with them?

The crab meat is from jimmy blue crabs from the Elizabeth River, should be pretty awesome. One good thing about living in South East VA is that you get the same awesome seafood as you do farther up the bay.

[Josh]

meatier, simpler cakes

This.

[Tones]

I believe the Baltimore accompaniment is usually more crabcakes.

[Josh]

Heroin too.

[icarusfall]

Your binding, and your meat philosophy.

It's ok though, I've never had a crabcake worth a shit outside of Baltimore.

I think you misunderstood how much meat I'm saying to add. Keep adding meat until the cake will barely hold together. In other words: loads of meat.

But I don't doubt Hubb's skill in crab cake is better than mine.

[Josh]

Yeah, I came across the other way.

[FirstBlood]

loads of meat.

I came

I bet you did.

[Josh]

Yeah yeah

[Drewbacca]

I have NEVER had a good crabcake in my entire life except one from Nova Scotia where it was packed full of meat with only a light touch of seasoning. They used no bread crumbs at all, but chilled the cakes in the fridge so they would hold their shape for a good 10 - 15 minutes before cooking. Everywhere else I've had them the cakes are bready, oily and full of shit like green onions, red pepper or corn that have absolutely no place in that shit IMO. Same with Fish and Chips (I've never been to England, I bet it's good there). The fish they give you in Nova Scotia is like a steak of fish with a light badder that manages to hold up.