Old Timer Rubs
Assistant Cook
Very simple recipe, but a great enjoyable seafood dish.
INGREDIENTS:
1 lb shredded claw crabmeat and 1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
½ stick (1/4 cup) unsalted butter
¾ cup mayonnaise +/-
½ cup chopped fine onions
1 teaspoon kosher salt
1 teaspoon sugar
2 large eggs
½ teaspoon freshly ground black pepper
2 ½ Tablespoon Old Timer Garlic Seasoning
2 teaspoon lemon juice
A pinch of cayenne
1 ½ cup Panko bread crumbs
DIRECTIONS:
1 Heat the butter on your grill or smoker covered, this gives a smokey taste to the butter. Heat one tablespoon of butter in a small black iron skillet over the coals. Add the onions and a half teaspoon of salt and sugar. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the onions cool.
2 Whisk together the eggs, remaining half teaspoon of salt, Old Timer Garlic seasonings, freshly ground black pepper, lemon juice, 2 tablespoon buter and the cooked onions. Gently fold in the crabmeat and bread crumbs, taking care again to not break up the lumps of crab meat. The mixture will be wet. Using your (clean) hands take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
3 Pour the remaining 1 tablespoons of smoked butter on a large black iron flat skillet over the coals. The butter will melt and foam up. Place the crab cakes on the skillet (do not crowd the skillet), and cook until golden brown, about 4 – 6 minutes on each side.
Makes: 10 – 12 crab cakes.
INGREDIENTS:
1 lb shredded claw crabmeat and 1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
½ stick (1/4 cup) unsalted butter
¾ cup mayonnaise +/-
½ cup chopped fine onions
1 teaspoon kosher salt
1 teaspoon sugar
2 large eggs
½ teaspoon freshly ground black pepper
2 ½ Tablespoon Old Timer Garlic Seasoning
2 teaspoon lemon juice
A pinch of cayenne
1 ½ cup Panko bread crumbs
DIRECTIONS:
1 Heat the butter on your grill or smoker covered, this gives a smokey taste to the butter. Heat one tablespoon of butter in a small black iron skillet over the coals. Add the onions and a half teaspoon of salt and sugar. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the onions cool.
2 Whisk together the eggs, remaining half teaspoon of salt, Old Timer Garlic seasonings, freshly ground black pepper, lemon juice, 2 tablespoon buter and the cooked onions. Gently fold in the crabmeat and bread crumbs, taking care again to not break up the lumps of crab meat. The mixture will be wet. Using your (clean) hands take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
3 Pour the remaining 1 tablespoons of smoked butter on a large black iron flat skillet over the coals. The butter will melt and foam up. Place the crab cakes on the skillet (do not crowd the skillet), and cook until golden brown, about 4 – 6 minutes on each side.
Makes: 10 – 12 crab cakes.