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#1
04-25-2019, 09:59 PM
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Montreal Steak Spice
I got turned on to this from Leon's crabcake recipe, but now realize it's a great steak spice.
I wanted to know whether to add it before or after cooking, or both. It is a great spice. Anybody know ? Getting ready to make the Leon crabcakes this year. If you haven't done it, do it. They are fantastic. As Leon says, it's worth it to buy the best crabmeat. Maryland, lump jumbo. I'm ok with NJ crabs, underrated. But do get the best. It's not cheap, but worth it. Don't go cheap on the crab meat. It's better to have one good crabcake than 5 not-so-good ones. 
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#2
04-25-2019, 10:15 PM
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The MTL spice goes on pre-cooking. I'll coat steaks with it, wrap them and marinate overnight or for several hours at the least. Great on chicken as well. Also great mixed with brown sugar as a marinating coating on salmon. The brown sugar liquefies and you get a garlic-pepper caramelized result.
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#3
04-25-2019, 11:08 PM
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Thanks Steve, thought you may know how.
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#4
04-27-2019, 01:49 PM
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we always mixed jumbo lump and lump together. would take the lump and spread out on a sheet pan and place in the over for a min or two. the shells will turn white and easy to pick out. it can stretch out the jumbo. for a cheap dinner special we would use the imitation "crab mix" and a pound of jumbo lump and form crab cakes. sold many at our club cauce it was the "cheap" special family dinner menu
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#5
04-28-2019, 12:07 AM
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Well that is interesting too. Usually make crab cakes for Preakness and freeze a bunch and eat them through the year. Actually the crabs are better later in the year, much fuller and sweeter. More towards September and October. Actually Jersey crabs are better.
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#6
04-28-2019, 01:50 PM
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and i have a couple ways for the mix. one has little mayo. one uses sauteed peppers and onions in a roux type mix with crab or shrimp base for flavor and sherry wine. the one w/ little mayo uses crustless white bread cubes soaked in 1/2 & 1/2 then the crab meat is folded in.
oh yea Old Bay seasoning
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