Jack Ziegler Profile - Allrecipes.com (11466167)

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Jack Ziegler


Jack Ziegler
 
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Member Since: Jun. 2010
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Aunt Ruth's Crab Cakes
If you are going to go to the trouble of making crab cakes PLEASE DON'T use canned flaked crab meat. That has as much resemblance to real crab meat as canned tuna has to fresh sushi grade tuna. Get fresh LUMP crab meat. If you need to make more than 4-6 crab cakes you can stretch the lump meat by adding a can of "backfin" or "special" to the lump. Saltine crackers are good to add, but 16 to a pound of crab meat is waaay too much. You aren't making saltine cakes, 4 or 5 at the most. The "seafood seasoning" should be Old Bay, don't use an imitation it's not worth it.

5 users found this review helpful
Reviewed On: Jul. 4, 2012
Chef John's Crab Cakes
Very good crab cakes, made the Maryland way. Just enough filler to hold the cakes together, and nothing to detract from the taste of the crab.. My only suggestions are to add a tablespoon of fresh minced parsley and to eliminate coating the cakes in the bread crumbs before frying. These crab cakes are delicious with fresh corn on the cob, sliced tomatoes and a potato salad. Oh yeah, a cold brew or two. If any are left over (rare) they are delicious cold on saltine crackers.

19 users found this review helpful
Reviewed On: Jul. 4, 2012
New Orleans Barbeque Shrimp
I've never had New Orleans BBQ Shrimp, so I can't compare it to the original. However these shrimp are excellent. One caution the recipe calls for the medium shrimp to be cooked for over 5 minutes. That's far too long, two or three minutes is more like it. There is nothing worse then overcooked rubbery shrimp. I used a pound and a half of large shrimp, and cooked them only about 3 minutes. I will make this again.

14 users found this review helpful
Reviewed On: Sep. 9, 2010
 
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