looking for recipe

Quoted message said:

I am looking for the recipe for Ruby Tuesday's lump crab cake. Does
anyone have it?

Thank you

Is there something different about it that you can identify? Sometimes
I have searched for recipes using a few key words that narrows down the
results.

Last time I did a search for clam chowder recipes and wanted to make
sure it included dill, so I searched that way.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

I am looking for the recipe for Ruby Tuesday's lump crab cake.
Does anyone have it?

Thank you

Not I but how about this one below copied from this link:
http://www.wkef22.com/newsroom/morning/recipes/index.shtml

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce
by Fleming’s Prime Steakhouse

Ingredients
Lump Crab Cakes – Makes 10

¾ cup mayonnaise
2 eggs, whole
1 Tbsp. creole mustard
2 Tbsp. Old Bay seasoning
1 pinch salt
1 pinch black pepper
1 Tbsp. chopped parsley
2 tsp. lemon juice, fresh
4 Tbsp. Cracker meal
1 lb. lump crab fresh or pasteurized
2 tsp. olive oil
2 oz. Roasted Red Pepper Sauce (see recipe)

Roasted Red Pepper Sauce – Makes 3 cups

3/4 cup roasted red pepper puree (canned or homemade)
1 oz. olive oil
3 Tbsp. shallots, minced
3 Tbsp. garlic fresh, minced
2 bay leaves
3/4 cup white wine
1/4 cup lime juice, fresh
1 1/2 cups heavy cream
1 lb. butter, lightly salted
1/4 tsp white pepper

Directions
Lump Crab Cakes--Preparation Instructions:

Combine mayonnaise, eggs, creole mustard, Old Bay, salt, pepper
blend, chopped parsley, lemon juice and cracker meal in a mixing
bowl and mix well to combine.

Add jumbo lump crab into mixing bowl and gently fold into the
ingredients with your hands being very careful not to break up the
larger pieces of crab.

Portion into 10 equal portions then form crab cakes into small
stacks.

Spread olive oil on a half sheet pan and place into a 350º oven to
preheat the pan.

Prepare the red pepper sauce by the recipe.

Place crab cakes on the preheated sheet pan and bake for 10 minutes
until golden brown.

Place a small ladle of sauce on a warm plate and set the crab cakes
on top.

Garnish as needed.

Puree a can of pre-roasted red peppers in a food processor until
smooth or char the peppers over an open flame until they are black.
Place the peppers in a bowl and cover with saran wrap and let sit
for 20 minutes to cool.

Gently remove the charred skin and core from the peppers. You may
use a little cold running water to help remove the skin if needed.
Puree in a food processor until smooth.

In a sauce pot set on medium high heat add olive oil, when hot add
minced shallots, garlic and bay leaf, sauté until translucent 3-4
minutes.

Roasted Red Pepper Sauce:
Add 1/2 of the red pepper puree to the sauce pot and cook for 2-3
minutes.

De-glaze the pan with white wine and lime juice. Cook for 2 minutes
and add the cream and reduce to half.

Cut butter into 1" pieces and slowly add to the sauce until all
butter is incorporated. Add the white pepper then strain the sauce
into a container. Add the remaining red pepper puree to the sauce
then hold in a warm water bath until ready to use.

Quoted message said:

I am looking for the recipe for Ruby Tuesday's lump crab cake. Does
anyone have it?

Thank you

I don't have a recipe for you. If they gave out the recipe why would
people go back? You need to google for best guesses. I found this:

http://www.recipelink.com/gm/14/25217
Source: Ruby Tuesday Employee

Ruby Tuesday also now has a premium "Jumbo Lump Crabcake." The
crabcake is mixed fresh daily. There is roughly a 4:1 ratio of
crabmeat to breading. There is no artificial crabmeat at all, only
canned crabmeat.

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

--
See return address to reply by email

"Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat."
-------------
"Fresh crab meat??" she/he blithely suggests?!
If you'll put on your little thinking-cap maybe you'll figure out why
that is a silly suggestion to give to a nation-wide readership, living
in widely differing climates and geographical features,

Cheers, Nancree

nancree said:

"Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat."
-------------
"Fresh crab meat??" she/he blithely suggests?!
If you'll put on your little thinking-cap maybe you'll figure out why
that is a silly suggestion to give to a nation-wide readership, living
in widely differing climates and geographical features,

Cheers, Nancree

I don't live anywhere near a source for fresh crab but it's certainly
available, thanks to this little invention called the airplane 🙂

Jill

sf said:

Quoted message said:

I am looking for the recipe for Ruby Tuesday's lump crab cake. Does
anyone have it?

Thank you

I don't have a recipe for you. If they gave out the recipe why would
people go back? You need to google for best guesses. I found this:

http://www.recipelink.com/gm/14/25217
Source: Ruby Tuesday Employee

Ruby Tuesday also now has a premium "Jumbo Lump Crabcake." The
crabcake is mixed fresh daily. There is roughly a 4:1 ratio of
crabmeat to breading. There is no artificial crabmeat at all, only
canned crabmeat.

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

Agree, But I wouldn't expect anything else from a standardized
industrial restaurant.

nancree said:

"Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat."
-------------
"Fresh crab meat??" she/he blithely suggests?!
If you'll put on your little thinking-cap maybe you'll figure out why
that is a silly suggestion to give to a nation-wide readership, living
in widely differing climates and geographical features,

Knowing the difference in taste between canned [censored] (ooops, crab) and
fresh helped me make a value judgement.

--
See return address to reply by email

sf said:

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

Here you can find fresh crab that is canned and in the refrigerated
section of TJs or Costco. It's about $14. It's high quality.

Makes great crab cakes. The secret of crabcakes is not to use too much
other junk besides crab.

For the can of crab, I use a whisked up egg, a small handful of crumbs
from sourdough bread, tablespoon fresh choppped parsley, zest of
lemon, sliced scallions, gently mix and drop in hot oil in pan. It is
best not to overwork the mixture, so I drop in the oil in weird little
misshapened turds not really perfectly round at all.

Karen

Karen said:

sf said:

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

Here you can find fresh crab that is canned and in the refrigerated
section of TJs or Costco. It's about $14. It's high quality. Makes great crab cakes.

"Fresh" and "canned" are synonomous"? You know what they say about
suckers and minutes.

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal. You specified the refrigerated
section, so probably in a plastic container.

Quoted message said:

The secret of crabcakes is not to use too much other junk besides crab.

I agree.

--
See return address to reply by email

On Tue, 24 Apr 2007 22:30:08 -0700, sf magnanimously proffered:

Quoted message said:

Karen said:

sf said:

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

Here you can find fresh crab that is canned and in the refrigerated
section of TJs or Costco. It's about $14. It's high quality. Makes great crab cakes.

"Fresh" and "canned" are synonomous"? You know what they say about
suckers and minutes.

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal. You specified the refrigerated
section, so probably in a plastic container.

When I worked part-time in a retail seafood outlet many years ago,
fresh Bluff Oysters where shipped up to Auckland from the South Island
of New Zealand in cans. And, years later, when I worked in an office
in Auckland, I used to be able to buy fresh Bluff Oysters that were
shipped in cans holding 6 dozen each. Ah ... those were the days.

"bob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 24 Apr 2007 22:30:08 -0700, sf magnanimously
proffered:

When I worked part-time in a retail seafood outlet many years
ago,
fresh Bluff Oysters where shipped up to Auckland from the
South Island
of New Zealand in cans. And, years later, when I worked in an
office
in Auckland, I used to be able to buy fresh Bluff Oysters that
were
shipped in cans holding 6 dozen each. Ah ... those were the
days.

I am puzzled by the apparent oxymoron "fresh Bluff Oysters that
were
shipped in cans". Do you mean unprocessed oysters in sealed
cans? Sounds hazardous to me!

--
Jim Silverton
Potomac, Maryland

<sf> wrote

Quoted message said:

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal. You specified the refrigerated
section, so probably in a plastic container.

No, it's in metal. It's pasteurized. I buy that often. You have to
keep it refrigerated.

nancy

On Wed, 25 Apr 2007 08:07:20 -0400, "James Silverton"
<not.jim.silverton.at.comcast.not> magnanimously proffered:

Quoted message said:

"bob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 24 Apr 2007 22:30:08 -0700, sf magnanimously
proffered:

When I worked part-time in a retail seafood outlet many years
ago,
fresh Bluff Oysters where shipped up to Auckland from the
South Island
of New Zealand in cans. And, years later, when I worked in an
office
in Auckland, I used to be able to buy fresh Bluff Oysters that
were
shipped in cans holding 6 dozen each. Ah ... those were the
days.

I am puzzled by the apparent oxymoron "fresh Bluff Oysters that
were
shipped in cans". Do you mean unprocessed oysters in sealed
cans? Sounds hazardous to me!

The freshly shucked oysters were canned in airtight containers in
their own juice and flown up from Bluff (at the southern tip of New
Zealand's South Island) to cetres throughout New Zealand. From
dredging or harvesting the oysters to delivery at a restaurant in
Auckland took between 6 to 10 hours. The cans were refrigerated, of
course and had some sort of perservative added.

It's not done that way now. They now come in sealed, airtight plastic
containers of varying sizes - still packed in their own juice. But
shipping times are less these days and I no longer see any
perservatives listed.

However, I've eaten many, many a Bluff Oyster that had come straight
out of a can, and never had a problem.

sf said:

"Fresh" and "canned" are synonomous"?  You know
what they say about suckers and minutes.

Quoted message said:

I have yet to see "fresh" crab in a CAN, maybe in a
sealed plastic container... but not in metal.  You specified
the refrigerated section, so probably in a plastic container.

The product is in a metallic can in the refrigerated
section. I've never bought it.

I'm reminded of a story my SO told me from her
earlier life. She was at a cocktail party, probably in
the 70's. One food item was some kind of krab concoction baked on
Englsih muffins and quartered. The hostess
asked SO how she liked them. SO said they were
good, but they'd be much better if she used real crab.
SO was never invited back, but I don't think she
cared.

sf said:

Karen said:

sf said:

Canned crab meat?  Yuck!  Find a decent recipe and use fresh crab
meat.

Quoted message said:

Here you can find fresh crab that is canned and in the refrigerated
section of TJs or Costco. It's about $14. It's high quality.  Makes great crab cakes.

"Fresh" and "canned" are synonomous"?  You know what they say about
suckers and minutes.

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal.  You specified the refrigerated
section, so probably in a plastic container.

If crustacean ain't walkin' when you buy it then it ain't fresh.

Sheldon

James Silverton said:

bob said:

I used to be able to buy fresh Bluff Oysters that
were
shipped in cans holding 6 dozen each. Ah ... those were the
days.

I am puzzled by the apparent oxymoron "fresh Bluff Oysters that
were
shipped in cans".

The moron is bob... if bivalves ain't alive when you buy them they're
not fresh.

Sheldon

sf said:

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal. You specified the refrigerated
section, so probably in a plastic container.

True, it is sure to have been cooked if canned, but I think she is
referring to a better quality product. In the past I have bought and used
frozen canned lobster, which wasn't bad.

sf said:

Karen said:

sf said:

Canned crab meat? Yuck! Find a decent recipe and use fresh crab
meat.

Here you can find fresh crab that is canned and in the refrigerated
section of TJs or Costco. It's about $14. It's high quality. Makes great crab cakes.

"Fresh" and "canned" are synonomous"?

<unfortunate comment snipped>

Whatever. The canned Costco crab is indeed good. My Maryland-born
housemate gives it two thumbs up and a twist. The woman is mighty
picky about such things.

Quoted message said:

I have yet to see "fresh" crab in a CAN, maybe in a sealed plastic
container... but not in metal. You specified the refrigerated
section, so probably in a plastic container.

Quoted message said:

The secret of crabcakes is not to use too much other junk besides crab.

I agree.

The resident Baltimorean would not dream of making CCs without Old Bay
seasoning.

TammyM

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

"If crustacean ain't walkin' when you buy it then it ain't fresh."

yeah but it's cruel to put something "walking" into a hot of pot water