OK, Most of you have read that I am highly allergic to shellfish, basically anything with an exoskeleton like crab, lobster, shrimp, crayfish will send me to the hospital. Luckily these were never my heavy hitter cravings, although I did like having them and doing large lobster bakes used to be a bunch of fun. If the allergy applied to beef or vodka I would not have handled it nearly as good...lol
Anyway, smoking a pork shoulder all day today for Mother's day dinner tomorrow so we needed to eat something good tonight. We decided to do another round of air fried mock crab cakes and Maine lobster rolls.
Started with the crab cakes, I won't go into tremendous detail on this as I posted it before here:
www.smokingmeatforums.com
Again made the tarter sauce (added the hot horse radish to mine)
Lobster roll starts out with imitation lobster
Mix in chopped celery, Worcestershire sauce, lemon juice, mayonnaise, fresh pepper and into the fridge for a couple hours for all the flavors to meld. I did the same with the tarter sauce and crab cake mixture. It just seems to make the flavors more even and intense.
buttered a "keto" bun and toasted them. I know it is not the split top New England buns typically used but I need to cut carbs anyway I can. Did not get a toasted shot but I think you can figure it out.
Plated shot, Was pretty good, even the wife who can eat shellfish approved. Now would I put it up against a fresh lobster roll off the dock in Maine?...probably not. But I have to roll with what I can have. I do think I want to try what they call the "Connecticut" lobster roll that is served warm in melted butter and no mayonnaise????
Thank for putting up with another non smoked post.
Anyway, smoking a pork shoulder all day today for Mother's day dinner tomorrow so we needed to eat something good tonight. We decided to do another round of air fried mock crab cakes and Maine lobster rolls.
Started with the crab cakes, I won't go into tremendous detail on this as I posted it before here:
Air fried mock crab cakes and griddle tuna
I am highly allergic to any shellfish but I still like it, I was in Weiss's in Honesdale, PA and they had a decent price on "mock crab" (it is really pollock) so much cheaper than the crab @Bearcarver found for like $30/lb...lol So I decided to make crab cakes, rinsed and had to cut the...
www.smokingmeatforums.com
Again made the tarter sauce (added the hot horse radish to mine)
Lobster roll starts out with imitation lobster
Mix in chopped celery, Worcestershire sauce, lemon juice, mayonnaise, fresh pepper and into the fridge for a couple hours for all the flavors to meld. I did the same with the tarter sauce and crab cake mixture. It just seems to make the flavors more even and intense.
buttered a "keto" bun and toasted them. I know it is not the split top New England buns typically used but I need to cut carbs anyway I can. Did not get a toasted shot but I think you can figure it out.
Plated shot, Was pretty good, even the wife who can eat shellfish approved. Now would I put it up against a fresh lobster roll off the dock in Maine?...probably not. But I have to roll with what I can have. I do think I want to try what they call the "Connecticut" lobster roll that is served warm in melted butter and no mayonnaise????
Thank for putting up with another non smoked post.
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. I have to read the link to check I it though. It sounds good.
