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blackwidows 08-08-2005 03:54 PM

TallySaints thanks for the recipe i'll have to try it sometime never tried crabcakes. Anyhow my point being is the Saints and New England have had horrible teams you would think that in how many years they have existed the Saints would be able to beat them more than just once. Of course it is all because of the Dome patrol and solid running game in 89 they won that game I beleive. Location does mean alot too why can't manning win in Foxburrow the pats where horrible in 97 so where the colts. Still Manning has not been able to win in Fox burrow. Is it the curse of the dome teams or cold weather. It is proven fact that dome teams have problems when the temperature reaches below freezing. Or is it a curse is it New England is so close to Salem that the witch craft vs voodoo spread somekind of chain reaction. Bye the way i have not lost my mind just using a little creativity or humor if yeah will. well good bye for now thanks again for the recipe and the series lead information also makes my research less challenging. Well lets hope we could get a shut out this year have not had one since 95 when the Saints beat the jets.

Saints 12-0 Jets nothing

blackwidows 08-08-2005 03:56 PM

also mr crabcakes are from maryland new england sells the most crabcakes out of any team in the NFL thats why they are the crabcakes in my book.

WhoDat 08-08-2005 04:16 PM


Crabcakes are from Maryland... clam chowder is from New England...
I don't care what they say TR, you're right on this one. Maryland is famous for crab (served a variety of ways). New England Clam Chowdeeeer... the red and the white... that's a Boston thing. :)

Saint_LB 08-08-2005 04:30 PM


Moving ahead to december cramcakes vs saints
Where's the recipe for cramcakes and who is more famous for serving them :?:

ssmitty 08-09-2005 07:15 AM

nawlins stuffed crab/crab cakes/crab dip/stuffed seafood/seafood cakes/seafood dip/stuffed oyster/oyster stuffing/oyster cakes/oyster dip recipe:
(grandpa's recipe passed down from his ma, from her ma,from her granddad, from his sister, from her aunt, from her ma, from her great, great, great, great, great, great uncle gisclair, the cajun caveman........who, was the first man to eat an oyster when no one was looking while crabing and shrimping..................the five pound snack held him over til dinner when he would later confess to his cavegirl iris, (after giving her a 1/2 pound white rock he chipped his front teeth on while eating the oyster) it needed seasoning, which encouraged him to pull a bush containing small green peppers by the tree bearing strange yellow fruit on his way back to the cave to experiment...........) while smushing these little green peppers with his bare hands uncle gisclair quickly learned not to rub his eyes while doing so, but the far more valuable lesson he learned,was not to touch his wife when they went to bed, but that is another story.............

1) the trinity---onions, green onions, celery--3lbs-4bunches-1lb
2) butter- 2 sticks
3) depending how rich you feel,
4) 3lbs lump or claw meat---(mixed use)
5) 8-10 dozen oysters--------(mixed use)
6) 3-4lbs 75-85 count shrimp peeled-------(mixed use)
7) plain bread crumbs
8) dried parsley flakes
9) garlic powder
10) salt and pepper

oyster dressing, stuffing, dip only

a) dice and combine trinity and butter in large pot
cook slowly for 1 1/2-2 hrs til soft
b) get all da shells and especially the pearls out of the oysters since they tend to tear up the blade on the blender. blend oysters til the mixture resembles rough mucus and snot.
c) add this to the pot and cook slowly for about 15-20 minutes.
d) turn off heat and taste. sometimes oysters are salty enough that you may not need to add salt. add 1 tablespoon of garlic powder, 1 handfull of parsley flakes, salt and pepper to taste and mix. next sprinkle bread crumbs in and continue to mix til you get the the texture you want. for stuffing, it should stay on the spoon , for dip, just falling off the spoon.
this is a killer in turkey, chicken or any fowl.............can be frozen for a yr or more if wrapped right...........

crab cakes/crab dip/stuffed crab

a)same as above but just crabmeat added.
less breadcrumbs for dip, more for stuffing and cakes.
get a real crabshell and fill, pat top with bread crumbs and bake at 350 til golden brown
b)cakes- spoon out ball, flatten to patty, pat both sides with breadcrumbs and fry in butter at low heat til browned......
you will learn that this can be a greasy mess, so have a bowl or pan with bread crumbs on hand when ready to make cakes......

seafood dip/stuffing/cakes

a)same as above but add 1lb crabmeat,3-4lbs shrimp-( 1/2 blended other 1/2 whole), and 2 dozen oysters blended.

tartar sauce:

a) 1 cup mayo
b) 1medium dill diced fine
c) sprinkling of garlic powder
d) squeeze of lemon

just mix and serve.....................................smitty

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