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Thread: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

  1. #1
    Susan Guest

    Default RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: yes

    We had this recipe, baked as 4 large crab cakes for 30 minutes,
    alongside a salad of organic mixed baby lettuces, with tomatoes and
    toasted walnuts.

    I subbed some salty low carb crackers for the saltines and reduced the
    amount of crumbs. It all held together very well.

    Susan

    Legal Sea Foods Crab Cake

    "You can make and shape the cakes and make the Mustard Sauce several
    hours ahead."

    FOR OUR MUSTARD SAUCE:
    1 cup real mayonnaise
    1 tablespoon Dijon mustard
    1/2 teaspoon prepared horseradish
    Dash Tabasco sauce


    FOR THE CRAB CAKES:
    1/3 cup plus 1 teaspoon real mayonnaise
    1 teaspoon dry mustard
    1/2 teaspoon Dijon mustard
    Good dash hot pepper sauce, such as Tabasco
    1/2 teaspoon prepared horseradish (I used a whole tsp)
    1 large egg, lightly beaten
    Good dash Worcestershire sauce, or to taste
    1/2 teaspoon Old Bay Seasoning, or to taste
    12 ounces fresh crab meat
    1/2 cup fine-crushed saltine crackers
    Winter Salad (recipe given)

    TO MAKE SAUCE:
    Whisk all ingredients together and refrigerate until ready to serve.

    TO MAKE CRAB CAKES:
    In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir
    in crab meat and crackers.

    To make shaping cakes easier, refrigerate at least 1 hour or longer, if
    desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
    baking sheet. Divide crab mixture into 4 portions and shape into
    patties. Place on prepared pan. Bake in center of oven 20 to 30 minutes,
    or until lightly browned and firm to touch. Serve with 2 tablespoons sauce.


  2. #2
    Storrmmee Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    thanks, you got me want to try this and then work the fat down a bit, Lee,
    drooling
    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > We had this recipe, baked as 4 large crab cakes for 30 minutes, alongside
    > a salad of organic mixed baby lettuces, with tomatoes and toasted walnuts.
    >
    > I subbed some salty low carb crackers for the saltines and reduced the
    > amount of crumbs. It all held together very well.
    >
    > Susan
    >
    > Legal Sea Foods Crab Cake
    >
    > "You can make and shape the cakes and make the Mustard Sauce several hours
    > ahead."
    >
    > FOR OUR MUSTARD SAUCE:
    > 1 cup real mayonnaise
    > 1 tablespoon Dijon mustard
    > 1/2 teaspoon prepared horseradish
    > Dash Tabasco sauce
    >
    >
    > FOR THE CRAB CAKES:
    > 1/3 cup plus 1 teaspoon real mayonnaise
    > 1 teaspoon dry mustard
    > 1/2 teaspoon Dijon mustard
    > Good dash hot pepper sauce, such as Tabasco
    > 1/2 teaspoon prepared horseradish (I used a whole tsp)
    > 1 large egg, lightly beaten
    > Good dash Worcestershire sauce, or to taste
    > 1/2 teaspoon Old Bay Seasoning, or to taste
    > 12 ounces fresh crab meat
    > 1/2 cup fine-crushed saltine crackers
    > Winter Salad (recipe given)
    >
    > TO MAKE SAUCE:
    > Whisk all ingredients together and refrigerate until ready to serve.
    >
    > TO MAKE CRAB CAKES:
    > In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    > sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir in
    > crab meat and crackers.
    >
    > To make shaping cakes easier, refrigerate at least 1 hour or longer, if
    > desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
    > baking sheet. Divide crab mixture into 4 portions and shape into patties.
    > Place on prepared pan. Bake in center of oven 20 to 30 minutes, or until
    > lightly browned and firm to touch. Serve with 2 tablespoons sauce.
    >




  3. #3
    Cheri Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce


    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > We had this recipe, baked as 4 large crab cakes for 30 minutes, alongside
    > a salad of organic mixed baby lettuces, with tomatoes and toasted walnuts.
    >
    > I subbed some salty low carb crackers for the saltines and reduced the
    > amount of crumbs. It all held together very well.
    >
    > Susan
    >
    > Legal Sea Foods Crab Cake
    >
    > "You can make and shape the cakes and make the Mustard Sauce several hours
    > ahead."
    >
    > FOR OUR MUSTARD SAUCE:
    > 1 cup real mayonnaise
    > 1 tablespoon Dijon mustard
    > 1/2 teaspoon prepared horseradish
    > Dash Tabasco sauce
    >
    >
    > FOR THE CRAB CAKES:
    > 1/3 cup plus 1 teaspoon real mayonnaise
    > 1 teaspoon dry mustard
    > 1/2 teaspoon Dijon mustard
    > Good dash hot pepper sauce, such as Tabasco
    > 1/2 teaspoon prepared horseradish (I used a whole tsp)
    > 1 large egg, lightly beaten
    > Good dash Worcestershire sauce, or to taste
    > 1/2 teaspoon Old Bay Seasoning, or to taste
    > 12 ounces fresh crab meat
    > 1/2 cup fine-crushed saltine crackers
    > Winter Salad (recipe given)
    >
    > TO MAKE SAUCE:
    > Whisk all ingredients together and refrigerate until ready to serve.
    >
    > TO MAKE CRAB CAKES:
    > In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    > sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir in
    > crab meat and crackers.
    >
    > To make shaping cakes easier, refrigerate at least 1 hour or longer, if
    > desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
    > baking sheet. Divide crab mixture into 4 portions and shape into patties.
    > Place on prepared pan. Bake in center of oven 20 to 30 minutes, or until
    > lightly browned and firm to touch. Serve with 2 tablespoons sauce.


    This sounds really good. Recipe copied.

    Cheri


  4. #4
    Susan Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: yes

    On 3/30/2011 7:26 PM, Storrmmee wrote:
    > thanks, you got me want to try this and then work the fat down a bit, Lee,
    > drooling


    If fat is a concern for you, you could always use light mayo and two or
    three egg whites.

    Susan

  5. #5
    Storrmmee Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    exactly what i was thinking, the low carb crackers will be interesting also
    as they will be new to me, Lee
    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 3/30/2011 7:26 PM, Storrmmee wrote:
    >> thanks, you got me want to try this and then work the fat down a bit,
    >> Lee,
    >> drooling

    >
    > If fat is a concern for you, you could always use light mayo and two or
    > three egg whites.
    >
    > Susan




  6. #6
    Ozgirl Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    If I may ask, what's wrong with the fat amount? To serve 4 the fat count
    wouldn't be that high.

    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > thanks, you got me want to try this and then work the fat down a bit,
    > Lee, drooling
    > "Susan" <[email protected]> wrote in message
    > news:[email protected]..
    >> x-no-archive: yes
    >>
    >> We had this recipe, baked as 4 large crab cakes for 30 minutes,
    >> alongside a salad of organic mixed baby lettuces, with tomatoes and
    >> toasted walnuts.
    >>
    >> I subbed some salty low carb crackers for the saltines and reduced
    >> the amount of crumbs. It all held together very well.
    >>
    >> Susan
    >>
    >> Legal Sea Foods Crab Cake
    >>
    >> "You can make and shape the cakes and make the Mustard Sauce several
    >> hours ahead."
    >>
    >> FOR OUR MUSTARD SAUCE:
    >> 1 cup real mayonnaise
    >> 1 tablespoon Dijon mustard
    >> 1/2 teaspoon prepared horseradish
    >> Dash Tabasco sauce
    >>
    >>
    >> FOR THE CRAB CAKES:
    >> 1/3 cup plus 1 teaspoon real mayonnaise
    >> 1 teaspoon dry mustard
    >> 1/2 teaspoon Dijon mustard
    >> Good dash hot pepper sauce, such as Tabasco
    >> 1/2 teaspoon prepared horseradish (I used a whole tsp)
    >> 1 large egg, lightly beaten
    >> Good dash Worcestershire sauce, or to taste
    >> 1/2 teaspoon Old Bay Seasoning, or to taste
    >> 12 ounces fresh crab meat
    >> 1/2 cup fine-crushed saltine crackers
    >> Winter Salad (recipe given)
    >>
    >> TO MAKE SAUCE:
    >> Whisk all ingredients together and refrigerate until ready to serve.
    >>
    >> TO MAKE CRAB CAKES:
    >> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    >> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently
    >> stir in crab meat and crackers.
    >>
    >> To make shaping cakes easier, refrigerate at least 1 hour or longer,
    >> if desired. When ready to bake, preheat oven to 400 degrees. Lightly
    >> oil a baking sheet. Divide crab mixture into 4 portions and shape
    >> into patties. Place on prepared pan. Bake in center of oven 20 to 30
    >> minutes, or until lightly browned and firm to touch. Serve with 2
    >> tablespoons sauce.
    >>

    >
    >


  7. #7
    Ozgirl Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce



    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > exactly what i was thinking, the low carb crackers will be interesting
    > also


    I have never used crackers for that kind of dish before. I would have
    thought low carb bread would have held the cakes together better but as
    I have never tried it, I don't know.


    > as they will be new to me, Lee
    > "Susan" <[email protected]> wrote in message
    > news:[email protected]..
    >> x-no-archive: yes
    >>
    >> On 3/30/2011 7:26 PM, Storrmmee wrote:
    >>> thanks, you got me want to try this and then work the fat down a
    >>> bit, Lee,
    >>> drooling

    >>
    >> If fat is a concern for you, you could always use light mayo and two
    >> or three egg whites.
    >>
    >> Susan

    >
    >


  8. #8
    Ozgirl Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    My neighbour borrowed back his large saucepan recently. He had been out
    crabbing and had a pile of crabs to cook up. Should send him out on my
    behalf I have forgotten what you call those large saucepans, lol. Big
    ones for cooking soups etc in bulk Two handles at the top.

    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Susan" <[email protected]> wrote in message
    > news:[email protected]..
    >> x-no-archive: yes
    >>
    >> We had this recipe, baked as 4 large crab cakes for 30 minutes,
    >> alongside a salad of organic mixed baby lettuces, with tomatoes and
    >> toasted walnuts.
    >>
    >> I subbed some salty low carb crackers for the saltines and reduced
    >> the amount of crumbs. It all held together very well.
    >>
    >> Susan
    >>
    >> Legal Sea Foods Crab Cake
    >>
    >> "You can make and shape the cakes and make the Mustard Sauce several
    >> hours ahead."
    >>
    >> FOR OUR MUSTARD SAUCE:
    >> 1 cup real mayonnaise
    >> 1 tablespoon Dijon mustard
    >> 1/2 teaspoon prepared horseradish
    >> Dash Tabasco sauce
    >>
    >>
    >> FOR THE CRAB CAKES:
    >> 1/3 cup plus 1 teaspoon real mayonnaise
    >> 1 teaspoon dry mustard
    >> 1/2 teaspoon Dijon mustard
    >> Good dash hot pepper sauce, such as Tabasco
    >> 1/2 teaspoon prepared horseradish (I used a whole tsp)
    >> 1 large egg, lightly beaten
    >> Good dash Worcestershire sauce, or to taste
    >> 1/2 teaspoon Old Bay Seasoning, or to taste
    >> 12 ounces fresh crab meat
    >> 1/2 cup fine-crushed saltine crackers
    >> Winter Salad (recipe given)
    >>
    >> TO MAKE SAUCE:
    >> Whisk all ingredients together and refrigerate until ready to serve.
    >>
    >> TO MAKE CRAB CAKES:
    >> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    >> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently
    >> stir in crab meat and crackers.
    >>
    >> To make shaping cakes easier, refrigerate at least 1 hour or longer,
    >> if desired. When ready to bake, preheat oven to 400 degrees. Lightly
    >> oil a baking sheet. Divide crab mixture into 4 portions and shape
    >> into patties. Place on prepared pan. Bake in center of oven 20 to 30
    >> minutes, or until lightly browned and firm to touch. Serve with 2
    >> tablespoons sauce.

    >
    > This sounds really good. Recipe copied.
    >
    > Cheri
    >


  9. #9
    Cheri Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > My neighbour borrowed back his large saucepan recently. He had been out
    > crabbing and had a pile of crabs to cook up. Should send him out on my
    > behalf I have forgotten what you call those large saucepans, lol. Big
    > ones for cooking soups etc in bulk Two handles at the top.


    I call them stockpots.

    Cheri


  10. #10
    Storrmmee Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    personal preference for weight loss, and family history , for most people
    its not that bad, Lee
    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > If I may ask, what's wrong with the fat amount? To serve 4 the fat count
    > wouldn't be that high.
    >
    > "Storrmmee" <[email protected]> wrote in message
    > news:[email protected]..
    >> thanks, you got me want to try this and then work the fat down a bit,
    >> Lee, drooling
    >> "Susan" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> x-no-archive: yes
    >>>
    >>> We had this recipe, baked as 4 large crab cakes for 30 minutes,
    >>> alongside a salad of organic mixed baby lettuces, with tomatoes and
    >>> toasted walnuts.
    >>>
    >>> I subbed some salty low carb crackers for the saltines and reduced the
    >>> amount of crumbs. It all held together very well.
    >>>
    >>> Susan
    >>>
    >>> Legal Sea Foods Crab Cake
    >>>
    >>> "You can make and shape the cakes and make the Mustard Sauce several
    >>> hours ahead."
    >>>
    >>> FOR OUR MUSTARD SAUCE:
    >>> 1 cup real mayonnaise
    >>> 1 tablespoon Dijon mustard
    >>> 1/2 teaspoon prepared horseradish
    >>> Dash Tabasco sauce
    >>>
    >>>
    >>> FOR THE CRAB CAKES:
    >>> 1/3 cup plus 1 teaspoon real mayonnaise
    >>> 1 teaspoon dry mustard
    >>> 1/2 teaspoon Dijon mustard
    >>> Good dash hot pepper sauce, such as Tabasco
    >>> 1/2 teaspoon prepared horseradish (I used a whole tsp)
    >>> 1 large egg, lightly beaten
    >>> Good dash Worcestershire sauce, or to taste
    >>> 1/2 teaspoon Old Bay Seasoning, or to taste
    >>> 12 ounces fresh crab meat
    >>> 1/2 cup fine-crushed saltine crackers
    >>> Winter Salad (recipe given)
    >>>
    >>> TO MAKE SAUCE:
    >>> Whisk all ingredients together and refrigerate until ready to serve.
    >>>
    >>> TO MAKE CRAB CAKES:
    >>> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
    >>> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir
    >>> in crab meat and crackers.
    >>>
    >>> To make shaping cakes easier, refrigerate at least 1 hour or longer, if
    >>> desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
    >>> baking sheet. Divide crab mixture into 4 portions and shape into
    >>> patties. Place on prepared pan. Bake in center of oven 20 to 30 minutes,
    >>> or until lightly browned and firm to touch. Serve with 2 tablespoons
    >>> sauce.
    >>>

    >>
    >>




  11. #11
    Evelyn Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    On Thu, 31 Mar 2011 14:16:33 +1000, "Ozgirl"
    <[email protected]> wrote:

    >
    >
    >"Storrmmee" <[email protected]> wrote in message
    >news:[email protected]..
    >> exactly what i was thinking, the low carb crackers will be interesting
    >> also

    >
    >I have never used crackers for that kind of dish before. I would have
    >thought low carb bread would have held the cakes together better but as
    >I have never tried it, I don't know.
    >
    >
    >> as they will be new to me, Lee
    >> "Susan" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> x-no-archive: yes
    >>>
    >>> On 3/30/2011 7:26 PM, Storrmmee wrote:
    >>>> thanks, you got me want to try this and then work the fat down a
    >>>> bit, Lee,
    >>>> drooling
    >>>
    >>> If fat is a concern for you, you could always use light mayo and two
    >>> or three egg whites.
    >>>
    >>> Susan



    The last time I made crab cakes I used matzo meal as the binding agent
    and the rest of the recipe was very similar to Susan's.

    The critical issue is the TIME to allow the mixture to set. Just as
    when you make matzo ball soup, you have to allow the mixture for the
    matzo balls to stand for at least a half an hour in the fridge, so it
    soaks up the egg and becomes a bit more firm.

    You don't need much matzo meal or cracker meal. Everyone knows what
    they can handle and what they can't. Low carb bread may not have the
    absorbtive qualities of the cracker meal.

    Crab cakes CAN be tricky. I like them VERY crabby and less bready.
    If you eat them out in a restaurant, they are usually more bready than
    crabby. After all, what is cheaper? Crab meat is expensive and
    fillers are not, but it is the fillers that make them hold together.

    Only if you make them at home can you control the ratio and as I said,
    it can be tricky. Letting the mixture set for a while is a very good
    idea.

    Evelyn

  12. #12
    Evelyn Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    On Wed, 30 Mar 2011 21:53:06 -0700, "Cheri" <[email protected]>
    wrote:

    >
    >"Ozgirl" <[email protected]> wrote in message
    >news:[email protected]..
    >> My neighbour borrowed back his large saucepan recently. He had been out
    >> crabbing and had a pile of crabs to cook up. Should send him out on my
    >> behalf I have forgotten what you call those large saucepans, lol. Big
    >> ones for cooking soups etc in bulk Two handles at the top.

    >
    >I call them stockpots.
    >
    >Cheri



    So do I. I have a huge one and it is amazing how often I use it,
    especially when making homemade soup to freeze for our lunches.

    Evelyn

  13. #13
    Ozgirl Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce



    "Evelyn" <[email protected]> wrote in message
    news:[email protected]..
    > On Wed, 30 Mar 2011 21:53:06 -0700, "Cheri" <[email protected]>
    > wrote:
    >
    >>
    >>"Ozgirl" <[email protected]> wrote in message
    >>news:[email protected]..
    >>> My neighbour borrowed back his large saucepan recently. He had been
    >>> out
    >>> crabbing and had a pile of crabs to cook up. Should send him out on
    >>> my
    >>> behalf I have forgotten what you call those large saucepans, lol.
    >>> Big
    >>> ones for cooking soups etc in bulk Two handles at the top.

    >>
    >>I call them stockpots.
    >>
    >>Cheri

    >
    >
    > So do I. I have a huge one and it is amazing how often I use it,
    > especially when making homemade soup to freeze for our lunches.


    That's what I use them for mostly too. I never seem to be able to make a
    small pot of soup I tend to start off putting stuff in a slow cooker
    then realise I still have a lot of veggies and some liquid to go in and
    have to tip it all into a stockpot.



  14. #14
    Susan Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: yes

    On 3/31/2011 9:02 AM, Evelyn wrote:

    > You don't need much matzo meal or cracker meal. Everyone knows what
    > they can handle and what they can't. Low carb bread may not have the
    > absorbtive qualities of the cracker meal.


    You do need the saltiness, so when subbing, take that into account.

    >
    > Crab cakes CAN be tricky. I like them VERY crabby and less bready.
    > If you eat them out in a restaurant, they are usually more bready than
    > crabby. After all, what is cheaper? Crab meat is expensive and
    > fillers are not, but it is the fillers that make them hold together.


    I went searching for this recipe after eating at Legal Sea Foods; the
    crab cake looked breadless (more than these, which is why I'll reduce
    the crumbs more) and like big crab lumps bound lightly. Almost breadless.

    >
    > Only if you make them at home can you control the ratio and as I said,
    > it can be tricky. Letting the mixture set for a while is a very good
    > idea.


    Or go to Legal Sea Food, where they serve a near breadless crab cake
    with a side salad of mesclun. :-)

    Susan

  15. #15
    Susan Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: yes

    On 3/31/2011 9:03 AM, Evelyn wrote:

    > So do I. I have a huge one and it is amazing how often I use it,
    > especially when making homemade soup to freeze for our lunches.
    >


    I've had a very good one for decades, but only use it very rarely since
    I stopped making pasta.

    I prefer making soups, stocks, just about everything in my Le Creuset
    Dutch oven, now.

    Susan

  16. #16
    Evelyn Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    On Thu, 31 Mar 2011 09:18:01 -0400, Susan <[email protected]> wrote:

    >x-no-archive: yes
    >
    >On 3/31/2011 9:02 AM, Evelyn wrote:
    >
    >> You don't need much matzo meal or cracker meal. Everyone knows what
    >> they can handle and what they can't. Low carb bread may not have the
    >> absorbtive qualities of the cracker meal.

    >
    >You do need the saltiness, so when subbing, take that into account.
    >
    >>
    >> Crab cakes CAN be tricky. I like them VERY crabby and less bready.
    >> If you eat them out in a restaurant, they are usually more bready than
    >> crabby. After all, what is cheaper? Crab meat is expensive and
    >> fillers are not, but it is the fillers that make them hold together.

    >
    >I went searching for this recipe after eating at Legal Sea Foods; the
    >crab cake looked breadless (more than these, which is why I'll reduce
    >the crumbs more) and like big crab lumps bound lightly. Almost breadless.
    >
    >>
    >> Only if you make them at home can you control the ratio and as I said,
    >> it can be tricky. Letting the mixture set for a while is a very good
    >> idea.

    >
    >Or go to Legal Sea Food, where they serve a near breadless crab cake
    >with a side salad of mesclun. :-)
    >
    >Susan



    Never been to Legal Sea Food. I assume it is a restaurant chain? I
    will definitely make a point of it on your recommendation!

    Ev

  17. #17
    Evelyn Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    On Thu, 31 Mar 2011 09:19:22 -0400, Susan <[email protected]> wrote:

    >x-no-archive: yes
    >
    >On 3/31/2011 9:03 AM, Evelyn wrote:
    >
    >> So do I. I have a huge one and it is amazing how often I use it,
    >> especially when making homemade soup to freeze for our lunches.
    >>

    >
    >I've had a very good one for decades, but only use it very rarely since
    >I stopped making pasta.
    >
    >I prefer making soups, stocks, just about everything in my Le Creuset
    >Dutch oven, now.
    >
    >Susan



    I use my big stockpot to cook lobsters on the rare occasion that I
    ever get some. It's the only thing big enough to fit them all into.

    I also used it last summer when I had a BBQ for a big batch of corn on
    the cob for my guests!

    Evelyn

  18. #18
    Susan Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: yes

    On 3/31/2011 10:15 AM, Evelyn wrote:

    > Never been to Legal Sea Food. I assume it is a restaurant chain? I
    > will definitely make a point of it on your recommendation!
    >


    Only chain I make regular stops in. Their mediterranean salmon dish is
    wonderful, too, and they gladly sub veggies for any starches. I loved
    an arctic char dish at Bonefish Grill, but that was in NJ, nowhere near
    me. Some of their dishes were very battered and sugared, though.

    I've only eaten lunches at Legal lately, with fish loving MIL.

    Susan

  19. #19
    Susan Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    x-no-archive: y7es

    On 3/31/2011 10:17 AM, Evelyn wrote:

    > I use my big stockpot to cook lobsters on the rare occasion that I
    > ever get some. It's the only thing big enough to fit them all into.
    >
    > I also used it last summer when I had a BBQ for a big batch of corn on
    > the cob for my guests!


    I only like 2-4 lb lobsters, even if I share them, so my stock pot isn't
    big enough.

    In summer, I use the pot from my turkey fryer, it's huge, for an annual
    lobster fest. All cooking and prep done outside.

    I'm getting VERY excited waiting for my first, new Weber Genesis grill,
    too. Freecycling my old grill for the upgrade.

    Susan

  20. #20
    Evelyn Guest

    Default Re: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

    On Thu, 31 Mar 2011 10:38:23 -0400, Susan <[email protected]> wrote:

    >x-no-archive: yes
    >
    >On 3/31/2011 10:15 AM, Evelyn wrote:
    >
    >> Never been to Legal Sea Food. I assume it is a restaurant chain? I
    >> will definitely make a point of it on your recommendation!
    >>

    >
    >Only chain I make regular stops in. Their mediterranean salmon dish is
    >wonderful, too, and they gladly sub veggies for any starches. I loved
    >an arctic char dish at Bonefish Grill, but that was in NJ, nowhere near
    >me. Some of their dishes were very battered and sugared, though.
    >
    >I've only eaten lunches at Legal lately, with fish loving MIL.
    >
    >Susan



    Never heard of them, but I will keep an eye out.... I LOVE seafood.
    Hope it doesn't glow in the dark now with all the radioactivity from
    Japan.

    Evelyn

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