I like my Crab Cakes, they can be made with just Lump or Special and you can make small cakes, balls wrapped in Bacon and smoked or stuffed in Jalapenos like ABT's...JJ
Crab Cakes...Thriller not Filler!
2Lb Crab Meat...picked over to remove any shell fragments...Try using a Black Light...Makes 'em GLOW!
1 1/2C Low Fat Mayo
2C Panko Bread crumbs
1/2C Scallion...Fine dice, about six each
1/2C Roasted Red Pepper... Fine dice, one medium
2T Roasted Garlic...About 8-10 cloves minced
2tsp Old Bay
1/2tsp Black Pepper
1T Lemon Juice
Combine all but the Crab and rest 15 minutes for flavors to develope and Bread Crumbs to soften.
Gently fold in Crab Meat.
Measure out 3 ounce Cakes on to cookie sheet and Bake at 450*F until Golden about 20 minutes or Smoke with fruit wood at 325*F to an IT of 165*F.
Makes about 16 each...
Here is another family fav. You can use Ribs or slice a Pork Butt 1-3" thick slices and make what restaurants often sell as Boneless Ribs...JJ
Char Siu... Chinese Roast Pork
1/2C Soy Sauce , low sodium(Kikkoman Green cap)
1/2C Brown Sugar
1/2C Shaoxing Wine* or Mirin
1/2C Hoisin sauce, Koon Chun* is best.
1/2tsp 5 Spice Powder or more to taste
1T Grated fresh Ginger
1tsp Minced fresh Garlic
1tsp Sesame Oil
1T Red Food Coloring (optional)
Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.
Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.
Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..
The Chinese Roast Hot and Fast...350*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)
For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.
In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.
You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.
This recipe is great on RIBS Too!
Edited by Chef JimmyJ - 9/7/14 at 1:13pm