Well...Mock crab cakes. I've made these before:
https://www.smokingmeatforums.com/t...e-pasta-and-side-salad-with-crustinis.300501/
Decided to kick up the sauce this time.
Last of the fresh fillets from fishing trip last Sunday. Had 2# of meat left. I saved the thick sections above the rib cage for this recipe.
Strawberry Pecan salad:
Lump crab meat is running $37-40/# here so if we had bought all crab, it would have cost $135 bucks for 4# of crab. Using 50/50 fish and crab claw meat, only had to spend $50 on the crab claw meat. This is for wild U.S.A. caught and packaged blue crab meat. First time making them this summer...Oh man were they good!
The sauce recipe:
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce31.htm
I subbed tasso for the andouille.
The Italian baked tomatoes were a really great side with this dish! Everything danced well together on the plate.
The pie:
Tide will be good around August 1-3 so if the rain will hold off we will go again.
https://www.smokingmeatforums.com/t...e-pasta-and-side-salad-with-crustinis.300501/
Decided to kick up the sauce this time.
Last of the fresh fillets from fishing trip last Sunday. Had 2# of meat left. I saved the thick sections above the rib cage for this recipe.
Strawberry Pecan salad:
Lump crab meat is running $37-40/# here so if we had bought all crab, it would have cost $135 bucks for 4# of crab. Using 50/50 fish and crab claw meat, only had to spend $50 on the crab claw meat. This is for wild U.S.A. caught and packaged blue crab meat. First time making them this summer...Oh man were they good!
The sauce recipe:
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce31.htm
I subbed tasso for the andouille.
The Italian baked tomatoes were a really great side with this dish! Everything danced well together on the plate.
The pie:
Tide will be good around August 1-3 so if the rain will hold off we will go again.
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