Meat pie is never easier. How to bake a pie with meat “It is never easier. Bulk pie with meat "It is no easier."

Did you know that gourmet crab cakes can be easily made in the comfort of your own kitchen? In fact, this recipe for crab pie is so simple and useless that it can be the main meal of the week. Impress your guests with these light and innocent crab cakes!

What makes these crab cakes so different?

This recipe for crab cakes is completely simplified - without sacrificing quality and taste! They also baked, which means you have to spend less time on the oven, guarding yourself from a hissing, stressful mess! Regardless of the recipe or the crowd, this weekly meal planner you can print will keep you cool, calm and full throughout the week!

The correct rule for crab cakes: the less fillers, the better

Since they are baked and not fried, the recipe focuses on flavor and omits additional guilty pleasures added, such as mayo and flour. We do not need these ingredients, which are mainly used to help keep crab patties together and prevent them from drying out during frying.

The soft crab meat that is the basis of this recipe can be found in your grocer’s chilled seafood section, sold in plastic tubs or jars. Soft crab meat or lumpy crab meat is ideal for this recipe, although the combination of a piece and claws also works well. Please do not use imitation crab meat.

Line a baking sheet with parchment or foil and lightly rejuvenate the bottom with olive oil. Drain the crab meat very well, but don't rinse the meat! Select the crab meat from the container so that no shells remain. Place the meat in a small bowl. I like to break pieces of meat into smaller pieces, but this is not necessary.

Cook all sliced ​​vegetables.


Turn celery stalks into small cubes. Split them lengthwise several times before cutting across. You will need about a cup or a little more. Cut a third of red pepper and chop this portion into small, small cubes. Cut thinly longitudinally, then cut thinly across.

Finally, chop the green onions very thin. Place all the vegetables in a large bowl.


In a small bowl, place the Lure from the Old Bay, Dijon mustard, salt and pepper. Beat these ingredients together. Then add two eggs and beat until combined.

Add crab meat to chopped vegetables and mix well.


Pour the egg mixture on top and add the breadcrumbs. Mix until all ingredients are combined.


Place the crabs mix in a ½ cup cup and gently press it, but not too much.

Bulk Meat Pie "It is never easier"

Invert the crab cakes on the butter pan. The first step is to preheat your oven. Yes, that's right: not your fryer, not your frying pan, but your oven. Because you are going to bake your crab cakes. Oddly enough, the reason why you use this cake for culinary techniques for your crab cakes is that you make crab cakes that are much smaller than the bivalve bread sticks that are most crab products - Cake.

Your crab cakes will contain enough bundles to justify calling them crab cakes, not crab piles or crab puddles or a battle on Valentine's Day Crab. This means that your crab cakes will be too delicate to be thrown into the fryer, and too thin to be flipped over with a spatula in a saucepan. And the reason is that the crab is delicious, and the bread is boring.

Even the part called “colossal” or “giant lump” when pasteurizing and selling in baths is small enough - maybe an inch across its largest to make it silly, like a thing to eat by itself. At crab prices, you're not going to, say, have a bite crab out of popcorn snack, unless you're a millionaire. And so, someone invented a crab cake there, as a way of holding this delicious material together, to make him eat less like a creative punishment after the death of the ancient Greek, famous for taking unreasonably large pieces of things.

That is, crab cake exists as a way to make the crab easier to eat - and not as a way to make pieces of bread a little more seasoned with seafood. Since the point of the whole enterprise is a crab, not a cake, and since the cake does not need to add much to anything other than to bind to the finished product, a reasonable way to continue is to minimize the cake, emphasize the crab, and find a cooking method that would not fail you sad the scope of the fragmented crab shards. Isn't that a convincing argument?

Simple meat pie from the finished puff pastry

As for how you get your crab meat, go yourself. Do you want to buy real crabs, boil them, peel them, and store some meat for crabs? Do you want to buy a bath with one pound of pasteurized material from a seafood counter at a local supermarket? If you go along this route, do yourself a favor and fork for a few extra dollars for a piece of the chest.

Now take a large bowl out of the closet and put together a bunch of tasty things. A cup or real mayonnaise, a teaspoon or dried mustard, a couple teaspoons of seasoning from Old Bay, perhaps a pinch of paprika and a splash of wolf-sauce. In addition, a few generous sprays of hot sauce.

Crab is an extremely resilient taste, and crab is what your crab cakes are about to taste. There to balance it, and pat your lazy sky with attention. He will make it beautiful, and you will be glad that you used it. Adjust the proportions if you need to - if, say, the material tastes overwhelmingly, like mustard, or if all you can try is salt. As soon as you get it where you want, mix it in one battered egg and, say, half sleeves or salty crackers that you crushed in a food processor or packed in a strong plastic bag and beaten up shit with your bare fists like you, they just heard them talking about the “intangible values” of Tim Tebow.