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In response to
"I have not ever made crab cakes that I've been satisfied with when they're done. I guess I'm taking another shot tonight."
by
crash davis
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american test kitchen suggested puree five meduim raw shrimp, along with your spices, some oil, this paste will be your binder, crab doesn't normally
Posted by
zeitgeist
Apr 4 '17, 14:25
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bind together like other proteins because its already cooked, the proteins are already bound/locked
but that gets you the crabbest cakes.
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Responses:
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