Can you say Crabby?

Florida Grillin Girl

Crabcakes!

Crabmeat Au Gratin!

Crabmeat Stuffed Butterflied Shrimp!

ALL at the same time!

An all-crab dinner, no veggies or sides in sight~

Thanks for lookin.

johnkitchens

That looks wonderful!

Little Steven

Excellent Faith! Great to see your creations again!

RedSkip

Kick-ass

BilZol

More details please. That looks like something that needs making here. Now I'm starving. 

Florida Grillin Girl

Thanks, All. 
@Bilzol - if there is one thing I can't tolerate in my crab recipes, it's breadcrumbs, so there are no breadcrumbs to be found here. I used a 1 lb. can of lump crabmeat from RD for the 3 recipes. 

Crabcakes - I've been doing it this way for years!! Pat Conroy's recipe, I add capers and take out the Worchestershire sauce.

Crab Cakes

Adapted slightly from The Pat Conroy Cookbook – makes 8 cakes

1 pound lump crabmeat, picked over & cleaned, with all shell fragments removed

1 egg white, lightly beaten until just foamy but not stiff
1 tablespoon all purpose flour

2 tablespoons finely chopped scallions, white part only (or finely chopped chives)

1 teaspoon freshly ground black pepper

Several sprinkles of hot sauce to taste (I used Tabasco)  

Small, small dash of Worcestershire sauce, taking care not to overpower the delicate flavor of the crabmeat

Pinch of Old Bay crab boil seasoning

2 teaspoons kosher salt (divided) - I used less

3 tablespoons unsalted butter (divided)

2 teaspoons peanut oil (divided)

Lemon wedges

Place the cleaned crabmeat in a medium mixing bowl. Pour the foamy egg white over the crabmeat slowly, stopping occasionally to mix it through with your hands. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch (about 30 seconds or so), dust the flour over the crabmeat, then sprinkle the chopped scallions, freshly ground black pepper, hot sauce, Worcestershire sauce, Old Bay, and a scant teaspoon of salt evenly over the top of the crabmeat.

With clean hands, lift the crabmeat from the bottom of the bowl, turning over very gently with your hands to mix the ingredients, taking care not to over handle the crab. Separate into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides with the remaining teaspoon or less of salt, cover gently with wax paper, and refrigerate for at least one hour before cooking.

Line a baking sheet large enough to hold 8 crab cooked cakes with paper towels and set aside. Melt half of the butter and oil together in a heavy, 10” non-stick skillet, until the mixture is foamy and begins to brown. Cooking the crab cakes in two batches, carefully place 4 of the crab cakes in the hot fat, not allowing them to touch, and fry until a crust forms, turning only once, about 2 minutes per side.

 Serve hot with lemon wedges. 

For the Crabmeat Au Gratin I made a blonde roux using butter, flour, half and half, salt and white pepper, and a bay leaf. Stirred in the lump crab. Put it in the scallop shell and topped with fresh grated parmesan cheese. Old Bay sprinkled on top.

For the shrimp: I butterflied them and stuffed with a mixture that I made of:
crabmeat, red onion, parmesan cheese, celery seed, tomatoe juice, a little mayo, and parsley, salt and some beaten egg.  

Cast iron works well for both the crabcakes and the shrimp. 375 degree dome.

Carolina Q

Eww!!!

Just kidding, of course. As always, looks delicious!

Hans61

Yum!

Gunnar

Yes I can.....nicely done......

Eggdicted_Dawgfan

Wow that all looks awesome! Good to see you posting. Have read many of your cooks and they are quite amazing. One of my favorite egg pics of all time was the pic of your egg and table on the back of your boat. Priceless. 

Wolfpack

Beautiful cook and sunset- 

BilZol

Florida Grillin Girl said:

Thanks, All. 
@Bilzol - if there is one thing I can't tolerate in my crab recipes, it's breadcrumbs, so there are no breadcrumbs to be found here. I used a 1 lb. can of lump crabmeat from RD for the 3 recipes. 

Crabcakes - I've been doing it this way for years!! Pat Conroy's recipe, I add capers and take out the Worchestershire sauce.

Crab Cakes

Adapted slightly from The Pat Conroy Cookbook – makes 8 cakes

1 pound lump crabmeat, picked over & cleaned, with all shell fragments removed

1 egg white, lightly beaten until just foamy but not stiff
1 tablespoon all purpose flour

2 tablespoons finely chopped scallions, white part only (or finely chopped chives)

1 teaspoon freshly ground black pepper

Several sprinkles of hot sauce to taste (I used Tabasco)  

Small, small dash of Worcestershire sauce, taking care not to overpower the delicate flavor of the crabmeat

Pinch of Old Bay crab boil seasoning

2 teaspoons kosher salt (divided) - I used less

3 tablespoons unsalted butter (divided)

2 teaspoons peanut oil (divided)

Lemon wedges

Place the cleaned crabmeat in a medium mixing bowl. Pour the foamy egg white over the crabmeat slowly, stopping occasionally to mix it through with your hands. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch (about 30 seconds or so), dust the flour over the crabmeat, then sprinkle the chopped scallions, freshly ground black pepper, hot sauce, Worcestershire sauce, Old Bay, and a scant teaspoon of salt evenly over the top of the crabmeat.

With clean hands, lift the crabmeat from the bottom of the bowl, turning over very gently with your hands to mix the ingredients, taking care not to over handle the crab. Separate into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides with the remaining teaspoon or less of salt, cover gently with wax paper, and refrigerate for at least one hour before cooking.

Line a baking sheet large enough to hold 8 crab cooked cakes with paper towels and set aside. Melt half of the butter and oil together in a heavy, 10” non-stick skillet, until the mixture is foamy and begins to brown. Cooking the crab cakes in two batches, carefully place 4 of the crab cakes in the hot fat, not allowing them to touch, and fry until a crust forms, turning only once, about 2 minutes per side.

 Serve hot with lemon wedges. 

For the Crabmeat Au Gratin I made a blonde roux using butter, flour, half and half, salt and white pepper, and a bay leaf. Stirred in the lump crab. Put it in the scallop shell and topped with fresh grated parmesan cheese. Old Bay sprinkled on top.

For the shrimp: I butterflied them and stuffed with a mixture that I made of:
crabmeat, red onion, parmesan cheese, celery seed, tomatoe juice, a little mayo, and parsley, salt and some beaten egg.  

Cast iron works well for both the crabcakes and the shrimp. 375 degree dome.

Headed to RD for first time ever in a little while. Handing recipe to wife to make list. Thank you so much.  

Florida Grillin Girl

@Eggdicted_dawgfan - Is this the one?  

http://eggheadforum.com/discussion/1050710/the-mini-takes-a-boat-ride/p1

If so, thanks for the compliment. 

Eggdicted_Dawgfan

That's it @Florida Grillin Girl even with the boat troubles im sure that was a great day. Definitely a great post. 

Canugghead

Love the seafood spread and the sunset photo Faith, you should post more often!

StillH2OEgger

My goodness. That all looks fantastic.

lousubcap

Dang- what a banquet.  That is a great and memorable hat trick right there.  A true feast.  A skill-set and patience well beyond me.  

logchief

Fabulous looking crab dishes

Florida Grillin Girl

@lousubcap- Thank you, but I am sure you could swing these crab dishes. It just takes some planning, very straight forward.

BilZol

Trying it tomorrow sans the seashells. Dunno where to get them. 

MaskedMarvel

Wow. Wish we had a RD here... Gonna have to try these! 

Florida Grillin Girl

@BilZol - you can find the shells at any cookware store. I bought mine in 2 sizes at the local flea market.  Also, tons of places online... 
https://www.amazon.com/Sur-Table-Scallop-Grilling-Shells/dp/B01CTD7S8M?SubscriptionId=AKIAJJY2YKHHLJKYIBNA&tag=slk03b1-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B01CTD7S8M

SmokeyPitt

That all looks wonderful. Thank you for sharing the recipes. 

Eggcelsior

No breadcrumbs? You must be from Maryland(or reincarnated from one). Way to do it right!

YukonRon

I am going to surprise My Beautiful Wife with these recipes. She loves crab, and I have learned not to get between her and any crab dish, no matter how it is prepared.
Thank you for sharing, I appreciate it so very much.

NPHuskerFL

Those cakes are Nom Nom Nom!
Next time I make cakes I'll try sans panko. Although mine are like 90 some % lump & claw blue crab meat. I would agree when folks make them heavy on panko and other fillers
Here are the last ones I made. Thoughts on above?

northGAcock

Was just in Maryland this past week and jammed on some Crab Cakes while in the area. Nothing like them.

SGH

@Florida Grillin Girl
For sheer greatness sister:

JRWhitee

Picked up a couple pounds of Lumb Crab at Costco, making these tonight. Mini Max, cast iron pan and some Blantons...

JethroVA

thats some serious crab and shrimp food porn.  nicely done!

Florida Grillin Girl

Thanks, @SmokeyPitt.

@Eggcelsior - No I am not from Maryland, I am a FL girl. No Breadcrumbs for me!

@YukonRon - your wife is Right! And thank you!

@NPHuskerFL - your mix sounds right. Your sear looks perfect on those crabcakes.