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Old 08-30-2009, 08:19 AM   #1
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Surf, Surf and Surf

Marinated some beautiful shrimp and scallops in EVOO and Wolfe Rub Citrus for an hour or so. Then grilled for about 1.5 minutes on each side. Then went inside and made some jumbo lump crab balls. Very good simple dinner and some of the best, seafood I've found around here in a long time. The scallops were sweet as candy! YUM

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Old 08-30-2009, 08:28 AM   #2
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MMMMMMMMMMMMMMMMMM even at 6:30am that looks great!!
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Old 08-30-2009, 10:06 AM   #3
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Larry....Looks DE Licious brother! I'm still diggin' those CI grates!

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Old 08-30-2009, 10:08 AM   #4
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WOW! what's the deal with them crab balls? They look I lot
bigger than I thought they'd be.
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Old 08-30-2009, 12:03 PM   #5
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Quote:
Originally Posted by Captain Morgan
WOW! what's the deal with them crab balls? They look I lot
bigger than I thought they'd be.
Yes, it's Blue Crab jumbo back fin lump from the USA! Alabama to be specific! You gotta really be careful about what you get, some of the crab is from China and other parts of the world. Nothing unsafe about it that I know of but it's not the same quality/flavor as our beloved blue crabs on the East Coast.....Chesapeake Bay crabs are the best in my opinion.

Anyways, here's the recipe. Actually this is my fathers recipe, even though mine are very good, when he made them they were the best you'd ever eat. He would saute' in butter, but I deep fry them when making balls.

Dads Crab Cakes
1lb Jumbo Lump Crab Meat (please make sure it's at least from the US)
1 egg
1/2 cup Mayonnaise
Dash or two of Dry mustard
5 Saltine Crackers or just enough to hold meat together, DON'T USE TOO MUCH
Couple dashes of Worcestershire and Hot Sauce
Salt and Pepper (you can use Old Bay if you prefer)

Mix egg, mayo, mustard, salt and pepper together, then add crab meat and lightly fold together, then crumble up the saltines and fold in until the mixture is somewhat tacky. You may use more or less crackers so start off with 3 and add 1 at a time until you get the right consistency.

For Crab Cakes -
Lightly form into patties, DON'T press together and saute in butter over medium heat until lightly browned. Spritz with fresh lemon juice and serve with tartar sauce.

For Crab Balls - Lightly form into balls, DON"T press together and deep fry at 340 until lightly browned. Spritz with fresh lemon juice and serve with tartar sauce.
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Old 08-30-2009, 12:35 PM   #6
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Oh I could SOO go for some of that.
I LOVES ME SUM SEAFOOD !
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Old 08-30-2009, 01:15 PM   #7
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DANG.
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Old 08-30-2009, 02:58 PM   #8
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Looks awesome! Thanks for the recipe, I'm gonna try that one.
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Old 08-31-2009, 08:21 AM   #9
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Another real fine Wolfe meal. I'll bet the citrus rub is good on seafood.
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Old 08-31-2009, 10:45 AM   #10
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Making me hungry. Everything looks great
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Old 08-31-2009, 10:46 AM   #11
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Making me hungry. Everything looks great
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Old 08-31-2009, 11:11 AM   #12
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Larry does it again. That's some fine cooking action from the grill!

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Old 08-31-2009, 11:27 AM   #13
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Excellent Larry.
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Old 08-31-2009, 12:06 PM   #14
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I was kinda hoping someone would notice my crab balls joke.
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Old 08-31-2009, 06:01 PM   #15
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Yep looks good
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Old 09-01-2009, 01:40 PM   #16
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Capt. I got it but by the time I got to the end of the thread you had already commented. I am slow. Very funny.

Larry your cook looks great. I appreciate the recipe and am looking forward to trying it out. I have a deep fryer on my list and this recipe now goes to the top of that list.
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Old 09-01-2009, 04:10 PM   #17
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Quote:
Originally Posted by bknox
Capt. I got it but by the time I got to the end of the thread you had already commented. I am slow. Very funny.

Larry your cook looks great. I appreciate the recipe and am looking forward to trying it out. I have a deep fryer on my list and this recipe now goes to the top of that list.
I have had a couple deep fryers and still have one, but I always tend to go back and use a pot like in that pic. Easier to clean!!!
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Old 09-01-2009, 04:16 PM   #18
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Thanks Larry, I never need more cleaning, thats for sure. MAybe I need a basket as my wife does not care for me using the minnow trap for one.
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Old 09-01-2009, 06:36 PM   #19
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I concur... My 4.5 Qt Vollrath pot (had it for ~10 years) is what I fry in.
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