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Wednesday, December 22, 2010

RECIPE: Krabb Kakes

Neat little recipe I got from Beantown, who will be leaving for the Florida pan-handle this afternoon.  I'm going to give it a whirl tonight!

New England Style Krabb Kakes
2 generous handfuls of fish meat, any type
Fish oil
1 handful of saltine cracker mash
1 chicken egg or 2 robins eggs
3 fast-food style Mayonnaise packets
1 dill pickle
Butter or lard
Stream water
Shallow bowl
Metal grate
Pan or hot stone

Fill your bucket about halfway with stream water, place on an open flame. Add fish oil to water. Allow water to boil up good and hot so that steam bellows up.  Place metal grate over bucket and lay fish fillets over grate.  Let them steam for a full hour, flipping them every ten minutes or so.  After an hour, remove fillets from steam and allow them to cool until they can be handled.

Slather butter or lard onto the pan or hot stone, set aside.  Mash up the fillets and place the slurry in a shallow bowl.  Add crushed up saltine crackers, mayonnaise, egg and smashed pickle.  Mix thoroughly with hands, then form the paste into small cake-size portions.  Lay cakes out on pan or hot stone.

Place pan or hot stone on hot grate.  Allow to fry until cakes become golden brown.  Garnish with mayonnaise, relish or ketchup if available.

Bon appetit!

In solidarity,

Train Tom