Jack Ziegler Recipe Reviews (Pg. 1) - Allrecipes.com (11466167)

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Aunt Ruth's Crab Cakes

Reviewed: Jul. 4, 2012
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.
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4 users found this review helpful

Chef John's Crab Cakes

Reviewed: Jul. 4, 2012
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.
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17 users found this review helpful

New Orleans Barbeque Shrimp

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

Maryland Crab Cakes II

Reviewed: Jul. 3, 2010
I couldn't find fresh crab meat, so I used a nice piece of fresh salmon. I steamed the salmon, and flaked it into small pieces. I didn't have dried breadcrumbs in the pantry so I used oatmeal. I used dried dill in place of the parsley, the only other substitution I made was to use Miracle Whip in place of the mayo. They were tasty, but I don't see what all the fuss is about.
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SouthWest Eggs with Shrimps

Reviewed: Jun. 10, 2010
I tried this for lunch today, it was fantastic. The eggs with the shrimp and peppers were a great combination. I will make this again.
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1 user found this review helpful

 
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