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crab cakes on the egg

KamadoTom
KamadoTom Posts: 26
in EggHead Forum
I decided to try and pan fry them in my #12 Field over a charcoal fire which is something I've never done before, I had to raise the grate as the skillet was getting a little too hot but other than that it turned out pretty well. We had them with some cheddar bay biscuits I baked on the KJ Classic.


BGE XL, KJ Classic, Weber Performer Copper, 36" Blackstone Pro Series, Weber Genesis Copper, Traeger Pro 22
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Looks fantastic!
    Looks like a nice older skillet?
    Thank you,
    Darian

    Galveston Texas
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  • northGAcock
    northGAcock Posts: 15,173
    edited August 2019
    First....nice job and menus item I love. I did some last night myself..... In cast iron....on a gas stove....I always do inside. I applaud your effort for that one. Any chance you picked up any flavor from the grill?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • pgprescott
    pgprescott Posts: 14,544
    Simply awesome. Love these out of the norm type of cooks really highlights the versatility of the cooker. Nice work. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    northGAcock said:
    First....nice job and menus item I love. I did some last night myself..... In cast iron....on a gas stove....I always do inside. I applaud your effort for that one. Any chance you picked up any flavor from the grill?
    Much harder cooking things like this on the Egg. Only advantage in not stinking up the kitchen for those of us with a poor vent system.
    Thank you,
    Darian

    Galveston Texas
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  • northGAcock
    northGAcock Posts: 15,173
    Photo Egg said:
    northGAcock said:
    First....nice job and menus item I love. I did some last night myself..... In cast iron....on a gas stove....I always do inside. I applaud your effort for that one. Any chance you picked up any flavor from the grill?
    Much harder cooking things like this on the Egg. Only advantage in not stinking up the kitchen for those of us with a poor vent system.
    Come on D, drop a couple hundred grand into some comercial equipment and hood.

    I agree with the olfactory benefit.....that said it is a quick almost smokeless cook......plus it’s hot as hell outside. Did I mention I was lazy. Seriously though, less vapors than a stir fry, which is where i take it outside. Unfortunately, given my weight loss program, I only had one myself.  :s
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Photo Egg
    Photo Egg Posts: 12,137
    northGAcock said:
    Photo Egg said:
    northGAcock said:
    First....nice job and menus item I love. I did some last night myself..... In cast iron....on a gas stove....I always do inside. I applaud your effort for that one. Any chance you picked up any flavor from the grill?
    Much harder cooking things like this on the Egg. Only advantage in not stinking up the kitchen for those of us with a poor vent system.
    Come on D, drop a couple hundred grand into some comercial equipment and hood.

    I agree with the olfactory benefit.....that said it is a quick almost smokeless cook......plus it’s hot as hell outside. Did I mention I was lazy. Seriously though, less vapors than a stir fry, which is where i take it outside. Unfortunately, given my weight loss program, I only had one myself.  :s
    Lol...
    Even with limited venting I would still cook inside. Agree
    way to F*ucking hot outside
    Thank you,
    Darian

    Galveston Texas
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  • KamadoTom
    KamadoTom Posts: 26
    northGAcock said:
    First....nice job and menus item I love. I did some last night myself..... In cast iron....on a gas stove....I always do inside. I applaud your effort for that one. Any chance you picked up any flavor from the grill?
    Thanks, I was a little nervous and it didn't go perfectly but I now have confidence to do it again.

    I had the lid open the entire time so I definitely wasn't trying to add any flavor from the charcoal but also didn't notice any added flavor either.
    BGE XL, KJ Classic, Weber Performer Copper, 36" Blackstone Pro Series, Weber Genesis Copper, Traeger Pro 22
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  • KamadoTom
    KamadoTom Posts: 26
    Photo Egg said:
    Looks fantastic!
    Looks like a nice older skillet?
    Thanks, as for the skillet, yes and no. It's a Field #12 which isn't old but is built to be more like the skillets of old.
    BGE XL, KJ Classic, Weber Performer Copper, 36" Blackstone Pro Series, Weber Genesis Copper, Traeger Pro 22
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  • thetrim
    thetrim Posts: 11,388
    They look awesome!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Photo Egg
    Photo Egg Posts: 12,137
    KamadoTom said:
    Photo Egg said:
    Looks fantastic!
    Looks like a nice older skillet?
    Thanks, as for the skillet, yes and no. It's a Field #12 which isn't old but is built to be more like the skillets of old.
    Nice, just noticed the thin wall of skillet 
    Thank you,
    Darian

    Galveston Texas
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  • smokingal
    smokingal Posts: 1,025
    Nice work on the crab cakes.  Were the biscuits made from scratch?
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @KamadoTom. Tell you what - I’ll swap you my crab cake recipe for your beef on weck...  Good buddy is from Williamsville, his mom introduced me to beef on weck.  That was 25 years ago, been trying to duplicate it ever since.  I’m down near the Chesapeake - I have family that crab professionally. 
    Maryland, 1 LBGE
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  • dbCooper
    dbCooper Posts: 2,820
    The cakes look fabulous!
    Would you care to share the recipe? 

    I have an elusive search to recapture what I ate in Lewes, DE several times a week, in a past life.  Maybe you have it?!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @KamadoTom. Sorry. Apparently I have a problem when it comes to crab cake posts...I tried to fight it, but my Maryland crab cake snobbery overcame me - not the first time here...
    Maryland, 1 LBGE
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They look great. Are you using a kick ash basket from a smaller egg as a lump reducer?

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • KamadoTom
    KamadoTom Posts: 26
    SmokeyPitt said:
    They look great. Are you using a kick ash basket from a smaller egg as a lump reducer?
    Thanks, and sort of. The charcoal is in the KJ charcoal basket from my Classic which is their version of the KAB.
    BGE XL, KJ Classic, Weber Performer Copper, 36" Blackstone Pro Series, Weber Genesis Copper, Traeger Pro 22
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