crab cake disenchantment

So I made my first 8 last night picked about 3/4 of lb.  Used egg mayo Worcestershire mustard Italian parsley s & p  panko and fresh day 2 crab...anyone have a west coast recipe that let's the sweet speak?

Maybe reduce the "filler" ingredients to a bare minimum
Don't be afraid to season the mix w/ a tsp of sugar to enhance the flavor

Lest ye forget... CRAB enchiladas 

word, some folks here actually add 7 up to the boil!   

I don't use egg or bread crumbs as the binder for crab cakes.  I use macerated, raw shrimp (de-veined, no shells).  Basically, use a food processor until it turns into a paste.  I typically used about a 3:1 ratio of crab meat to shrimp, but it can vary depending on other ingredients.  You want just enough paste to hold things together.   

I don't use egg or bread crumbs as the binder for crab cakes.  I use macerated, raw shrimp (de-veined, no shells).  Basically, use a food processor until it turns into a paste.  I typically used about a 3:1 ratio of crab meat to shrimp, but it can vary depending on other ingredients.  You want just enough paste to hold things together.   

Interesting 

Thanks Spiffy ah the 60s.  When I was 11 years old I would take the 47 Van Ness to Muni Bait shop.  Rent a crab ring buy 5 lbs of sardines and they gave me a burlap sack.  Walk to Muni Pier and crab till the sack was full, return the ring take the bus home. 

Mom would cook up artichokes and a big salad and we just went off...great memory.

egg yolks, panko crab is usually what I do, S+P.  The shrimp paste sounds awesome though.

Thanks Spiffy ah the 60s.  When I was 11 years old I would take the 47 Van Ness to Muni Bait shop.  Rent a crab ring buy 5 lbs of sardines and they gave me a burlap sack.  Walk to Muni Pier and crab till the sack was full, return the ring take the bus home. 

Mom would cook up artichokes and a big salad and we just went off...great memory.

14 Mission to the Ferry Building then walk to pier 7 (The old pier 7 not the new one)
Yes everything was in black and white back then since color wasn't invented yet. There were also pterodactyls not seagulls trying to steal you and not your bait 

dude remember those funky Jitney vans on Mission?   Anyway I'm gonna try Spiffy's Italian approach tonight but I wanna take it over the border and stuff a couple of poblano peppers with it and roast em it's Day 3 I have a horrible situation I have to either consume all the crab or freeze it.  (There is a weird trick I read about freezing that somewhat saves it, hopefully won't need to use it)

Yes, I remember taking the Jitney with my grandma to her home in Daly City 

That poblano recipe sounds good. Maybe try some crab chowder. It just popped into my head but I bet it would be good. You could also throw some roasted chopped poblanos in it.

Had a clam chowder in Cabo with poblano it was the bomb.

Made some abalone chowder with it and it was very flavorful.

Someone here should spearhead an NCKA community cookbook. Seafood all da way plus bonus section of chili and pasta and cultural go to comfort foods.  I am sure it would be an international best seller. May take some years and several hands to publish but wow, we could take over the world!   

It came out amazing!  Thanks Spiffy the little bit of sweet made it really special.

Happy Thanksgiving my brothers.

It came out amazing!  Thanks Spiffy the little bit of sweet made it really special.

Happy Thanksgiving my brothers.

Looks great, our cookbook could also come with a coupon for a free smellavsion trial...would be a slam dunk for marketing...