Larry Jamison Profile - Allrecipes.com (18032902)

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Larry Jamison


Larry Jamison
 
Home Town: Atlanta, Georgia, USA
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Member Since: Nov. 2004
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Michael's Chicken
This is a really good recipe. It is tangy with the vinegar so if you don't like that kind of flavor you probably won't like it but you can always use less vinegar. It does make a lot of sauce too and I wish I had thought about keeping it to use for another purpose. Have made this several times.

0 users found this review helpful
Reviewed On: Oct. 18, 2012
Lori's Famous Crab Cakes
Made this last night and it was REALLY good. I added a pressed and then diced garlic clove. Make sure you add just enough bread crumbs to help the binding process. Better to leave it on the loose side because what I think is the key to getting the mixture to hold together is to refrigerate the mixture for an hour before dividing into patties to give it time to set up. Also I used the small panko breadcrumbs which made for a nice light crust. I cooked them in butter and then drained on paper towels. I used a canned lump white crabmeat from Costco and it was delicious. Lastly I made a simple aioli by mixing some mayonnaise with Sriracha sauce and it really was a great fit for these awesome crab cakes.

1 user found this review helpful
Reviewed On: Jun. 15, 2012
Louisiana Shrimp Creole II
This was really good. After reading many reviews I added a few things. I added about 2 teaspoons of Frank's Cayenne sauce, several shakes of Trappey's pepper vinegar, a bay leaf, about a 1/4 cup of shrimp stock and some paprika. I served it over grits and it was great. I will make this again.

1 user found this review helpful
Reviewed On: Jun. 4, 2012
 
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