tag:blogger.com,1999:blog-5450083199407841936.post6193582007087330401..comments2024-03-28T06:47:28.815-07:00Comments on Mike and Mary's Kitchen: Recipes and Memories from Point Cadet: The Old Biloxi Ocean Springs Bridge and Rosetti’s Vancleave SpecialCathyhttp://www.blogger.com/profile/11738333926103689220noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5450083199407841936.post-74064377681107158002012-03-04T16:12:11.176-08:002012-03-04T16:12:11.176-08:00Growing up in Biloxi, remember going to the "...Growing up in Biloxi, remember going to the "Point" to Rosetti's for the po boy's and a long neck glass bottle of Barq's rootbeer. I favored the roast beef or the shrimp, but hand's down there was NO PLACE where you could get a better po boy. Thought the cafe would always be there, sad as it is, it's not. But still remember the good times there, and in Biloxi in general.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5450083199407841936.post-35668683408738883442010-08-12T09:23:46.426-07:002010-08-12T09:23:46.426-07:00I just found your blog (via the Facebook Page for ...I just found your blog (via the Facebook Page for Old Biloxi Recipes) when I suddenly found myself craving a Vancleave Special and googled "Rosetti's Vancleave Special." I grew up in Pascagoula and we regularly went to Rosetti's for po-boys. <br /><br />I've got a half-pound of jumbo lump crabmeat I bought this weekend on the NC coast. Can't wait to make this! I'll likely be blogging about it at:<br /><br />http://mommyporch.blogspot.com/Lynnhttp://mommyporch.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-5450083199407841936.post-42009394085456302142010-02-15T13:04:21.356-08:002010-02-15T13:04:21.356-08:00Some people who tried this reported having problem...Some people who tried this reported having problems with their crab patties not holding together during frying. Crabmeat is notoriously hard to work with and will break up under the best of circumstances. For better results, try these tips:<br />1.) Add a beaten egg to your dressing mixture if it seems too "loose" (be careful - you don't want scrambled eggs in your patties).<br />2.) Shape your patties, dust in extra bread crumbs or flour and refrigerate for an hour or so until firm before frying. Alternatively, you can refrigerate the mixture before shaping the patties.<br />3.) Handle the crabmeat as little as possible. Don't overmix or turn more than once.<br />4.) Make smaller patties and ensure the oil/butter mix (@ 1/4" deep) is hot enough to give the patties a good sear. The crust will help the patties stay together.<br />5.) If all else fails, you can also bake these in the oven as opposed to frying them. You just won't get the brown crust.Cathyhttps://www.blogger.com/profile/11738333926103689220noreply@blogger.com