CATCH AND COOK - Spider Crab Crab Cakes - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Andrew
'ello
so. i'm just in the door with a 2lb sea trout. 22. 03 perth uk. caught the high tide at 5 or so with. and get this.
a wet fly on a bouncing betty. a badger and blue. So called because thats all i had left in my kit. I chopped a 8 treble, from a pike trace, down to a double and filed it off. got a low water double fly hook! sort of! . badger fur swept hackle(i had typed badger feathers there ) and a blue throat on it and i was ready with a lure.
The bouncing betty was a pish sample bottle full of water. Honestly. heavy enough for 60 70 yds, and neutral bouancy for lure presentation. It was also on a Woolworths Milbro 7ft (green glassfibre. yeah you know it. but a good rear drag reel. but i hooked it 5yds from me so. it went mental, up the river right in front of me like summin' from a feckin grissly bear movie. then nuttin'. it turned round and shot past me downriver. slack line. 'it's off' i thought. reeled in like mad and beached the bugger right there. by more of an accident than any skill. whatsoever.
these fish are mad strong things. they make fools of anglers.
i had one go up on the bank. round the back of me and back in the feckin' river. truly. off Norrie Millar Gardens.
that masterful kinda feeling/attitude of fooling and catching them. is vapourized by some fish.
reply
'ello
so. i'm just in the door with a 2lb sea trout. 22. 03 perth uk. caught the high tide at 5 or so with. and get this.
a wet fly on a bouncing betty. a badger and blue. So called because thats all i had left in my kit. I chopped a 8 treble, from a pike trace, down to a double and filed it off. got a low water double fly hook! sort of! . badger fur swept hackle(i had typed badger feathers there ) and a blue throat on it and i was ready with a lure.
The bouncing betty was a pish sample bottle full of water. Honestly. heavy enough for 60 70 yds, and neutral bouancy for lure presentation. It was also on a Woolworths Milbro 7ft (green glassfibre. yeah you know it. but a good rear drag reel. but i hooked it 5yds from me so. it went mental, up the river right in front of me like summin' from a feckin grissly bear movie. then nuttin'. it turned round and shot past me downriver. slack line. 'it's off' i thought. reeled in like mad and beached the bugger right there. by more of an accident than any skill. whatsoever.
these fish are mad strong things. they make fools of anglers.
i had one go up on the bank. round the back of me and back in the feckin' river. truly. off Norrie Millar Gardens.
that masterful kinda feeling/attitude of fooling and catching them. is vapourized by some fish.
reply
Sue
Thanks for the lesson, Hannah! Oh, and thanks for sharing your secret ingredient!
I've never eaten a crab cake and had no idea they contained my favourite food, mashed potatoes!
I'm so glad you showed the flour, egg, crumbs procedure. I remember learning to cook as a teen, when dinosaurs roamed and the internet was non-existent, trying to figure out how to do that from a book.
- The secret, as you demonstrated, one hand stays dry, one hand gets wet. In the end, both hands will be a mess but at least you'll get them done before you have to wash and start again.
Question: Do you purposely let the cakes sit for an amount of time between breading and frying?
My grandmother taught me to let them sit for 30 minutes and the flour, egg, crumbs do some magical physics thing and become whole. I used to do this with pickerel fillets, flour, egg, & smashed cornflakes.
reply
Thanks for the lesson, Hannah! Oh, and thanks for sharing your secret ingredient!
I've never eaten a crab cake and had no idea they contained my favourite food, mashed potatoes!
I'm so glad you showed the flour, egg, crumbs procedure. I remember learning to cook as a teen, when dinosaurs roamed and the internet was non-existent, trying to figure out how to do that from a book.
- The secret, as you demonstrated, one hand stays dry, one hand gets wet. In the end, both hands will be a mess but at least you'll get them done before you have to wash and start again.
Question: Do you purposely let the cakes sit for an amount of time between breading and frying?
My grandmother taught me to let them sit for 30 minutes and the flour, egg, crumbs do some magical physics thing and become whole. I used to do this with pickerel fillets, flour, egg, & smashed cornflakes.
reply
Martyn
Yum Yum! And the main ingredient was completely free! Your charming wife presented the recipe perfectly, and your kitchen is SPOTLESS! (My place looks like a bomb-s gone off when I get cooking) I make my own tartare sauce too; try it with a spoonful of the pickling vinegar from the gherkins, some fresh chopped dill and the zest of the lemon as well as the juice. takes it to another level. Great vid, we-re a bit short on spider crabs here in Surrey though-booo!
reply
Yum Yum! And the main ingredient was completely free! Your charming wife presented the recipe perfectly, and your kitchen is SPOTLESS! (My place looks like a bomb-s gone off when I get cooking) I make my own tartare sauce too; try it with a spoonful of the pickling vinegar from the gherkins, some fresh chopped dill and the zest of the lemon as well as the juice. takes it to another level. Great vid, we-re a bit short on spider crabs here in Surrey though-booo!
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Russell
Ooh yeah, they look really nice. When all this Corona Mange rollix is over and if you two can find a Chinese supermarket down there, then buy a pot of Lao Gan Ma spicey sauce for the crab cakes, the one with peanuts & crunchy tofu in. China's most popular chilli sauce was made for smearing on such gorgous scran, or rice or noodles or anything. but crab is it's darling!
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Ooh yeah, they look really nice. When all this Corona Mange rollix is over and if you two can find a Chinese supermarket down there, then buy a pot of Lao Gan Ma spicey sauce for the crab cakes, the one with peanuts & crunchy tofu in. China's most popular chilli sauce was made for smearing on such gorgous scran, or rice or noodles or anything. but crab is it's darling!
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kiki
I love her - she-s a boss. Imagine if you guys were to have a daughter. John is gonna have to do spear fishing content. Just imagine Hi welcome back to fish locker this is my son in law Tommy and we will be spear fishing. LOOK A SHARK! and John is like OOPS Tommy fell of the boat. OOPS! Dropped some bloody fish. --
reply
I love her - she-s a boss. Imagine if you guys were to have a daughter. John is gonna have to do spear fishing content. Just imagine Hi welcome back to fish locker this is my son in law Tommy and we will be spear fishing. LOOK A SHARK! and John is like OOPS Tommy fell of the boat. OOPS! Dropped some bloody fish. --
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allan
Hey ho John, found an old English cooking recipe book -The Art of British Cooking- by Theodora FitzGibbon foreword by Lord Geddes- a whole section on old fish dishes. 1965 The Cookery Book Club. Might be worth looking for. Has a whole section on fish (plus lots of other old Brit recipes) Tight lines mate.
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Hey ho John, found an old English cooking recipe book -The Art of British Cooking- by Theodora FitzGibbon foreword by Lord Geddes- a whole section on old fish dishes. 1965 The Cookery Book Club. Might be worth looking for. Has a whole section on fish (plus lots of other old Brit recipes) Tight lines mate.
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stan
You wouldn't believe how many spider crabs I have thrown back when out boat fishing, there are some monsters off the Llyn peninsular in North Wales. Seeing as we always take a couple of boats and camp, your method shows how easy it is to cook them. So, Spider crabs will be on the Menu.
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You wouldn't believe how many spider crabs I have thrown back when out boat fishing, there are some monsters off the Llyn peninsular in North Wales. Seeing as we always take a couple of boats and camp, your method shows how easy it is to cook them. So, Spider crabs will be on the Menu.
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Mike
Brilliant and apart from the crab I have all the ingredients. I was shocked as our local fishmonger in Normandy has lobster in his tank and there is NO way they are the length John says are keepers. Tell Hannah I-ll send her tips on preventing jumpers shrinking in the wash--
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Brilliant and apart from the crab I have all the ingredients. I was shocked as our local fishmonger in Normandy has lobster in his tank and there is NO way they are the length John says are keepers. Tell Hannah I-ll send her tips on preventing jumpers shrinking in the wash--
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Dan
Mrs Fishlocker is getting so confident in front of the camera. I-m so glad! and the -I don-t use dijon or wholegrain because-- i-m thinking maybe the flavour is overwhelming -john is actually massively allergic to them-, ah yes. that-ll do it.
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Mrs Fishlocker is getting so confident in front of the camera. I-m so glad! and the -I don-t use dijon or wholegrain because-- i-m thinking maybe the flavour is overwhelming -john is actually massively allergic to them-, ah yes. that-ll do it.
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Anatoli
This food looks so yummi.
No guys, it's not fair. I live in Northampton, and still have no chance to go on fishing due lockdown. (As I know fishing trips with skippers still unavailable.
Pleade Stop posting this kind of videos: -)
reply
This food looks so yummi.
No guys, it's not fair. I live in Northampton, and still have no chance to go on fishing due lockdown. (As I know fishing trips with skippers still unavailable.
Pleade Stop posting this kind of videos: -)
reply
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