Soft crab sandwich > crab cake

I've only visited East of the Mississippi ... in other words, I'm a Western guy. I'm not even sure what a real crab cake is :(

Action Replay Nick: Soft crab sandwich > crab cake

Mmmmm, soft shell crab sammich, pan fried in butter witha bit of flour, salt n pepper, that is all....with a little bit of pickle on a nice crusty french bread loaf....*cries*.

oi_piss_me_off: it's a short article, i read it twice and i still have no idea what the reporter is trying to say

he's saying "give me a cheap cake made with backfin or maryland special meat, roll it in crumbs and saute it, then don't charge me much"

so do we all

There is an all you can eat place down at the shore that has crabcakes, poached in butter and I could eat them all day and night.

Lt. Cheese Weasel: Action Replay Nick: Soft crab sandwich > crab cake

Mmmmm, soft shell crab sammich, pan fried in butter witha bit of flour, salt n pepper, that is all....with a little bit of pickle on a nice crusty french bread loaf....*cries*.

So you eat the whole crab, guts and all?

I blame the Cornelia Marie.

wow, what a well written article...

BKITU: THEY DEMISED MY GODDAMN CRAB CAKES!

came for the Programmer reference.

#1 thing I miss about not living in MD anymore... good crab cakes. In the midwest, you get it smothered in some sort of gravy, or it's all breadcrumbs, and they make it with the wrong crab meat!

Never could do the softshell crab thing. I love the taste, but it just looks like a big spider on a bun.

But when you order them in a restaurant, you have to give the owner your first born to pay for them, given the price of jumbo lump crab meat. ...


This doesn't sound like "demise". This sounds like "I'm unwilling to pay for quality".


In the same way that every Baltimore restaurateur believes his or her restaurant cannot survive without a crab cake on the menu, he or she now believes crab cakes have to be made with colossal jumbo lump and cannot possibly be messed with or deep fried.


Crab cakes must in fact be made with jumbo lump and must not be messed with or deep fried (which includes any kind of exterior breading).

Some of the worst meals i ever had were in Maryland.

The Country Kitchen (near annapolis) use to have a line outside waiting to get in so that they could have the privilege of eating an egg with a hair in it.

If you live in Maryland cook your own food.

I don't like crab cakes so much.

Just steamed crabs for me thanks.



/Baltimoron

Recipe for crabcakes from my father-in-law who grew up on the bay in Maryland:

1 lb jumbo lump crab meat
1 tbspn mustard (Frenchs;s)
1 tbspn mayo
2 Tbspns bread crumbs (Italian actually works best)
Generous amount of old bay or your own spice mix if you are hard core

Mix GENTLY, you don't want to break up the crab meat and it is very easy to overhandle. Form into 4 small patties and them them harden in the fridge for at least an hour

Heat heavy cast iron skillet, add 1/4 cup peanut oil, heat oil until just before it smokes. Add crabcakes, cook until exterior is brown and crispy on both sides.

Serve with cocktail sauce (homade is also better: heinz ketchup, tabasco sauce, fresh lemon and horseradish).

Best stuff on earth.

Ant: So you eat the whole crab, guts and all?

basically. the cook will cut off the face, the tab on the underside, and will scrape out the lungs. (all while the crab is alive) everything else you eat.

Nothing beats a dozen or so steamed Blue crab and a few dozen beers

Bocanegra: Crabcakes and football. That's what Maryland does!
THIS, by God!

Hrm... it's been a long time, but the crab cakes in MD were really heavenly... and it seems to me that they were mostly crab, some egg, bread crumbs and pan friend in butter...

but I could totally be making that up just because it sounds so good atm...

/and I don't even really like crab!

Meh. Crabs are an abomination, anyway.

I'm for having crab cakes that are hearty inexpensive fishermans fare. I'm also for having high end crab cakes.. Both have their place. Its really hard to find the first kind listed at most resturants on the eastern seaboad that tourists can find easily and want to visit. You can find them at the local mom and pop resturants if any survive and also at the places where you hesitate to order seafod from.

Read any of those articles about those towns that are just dumping their sewage into the bay.

Even the locals are starting to admit that the bay is a big sewer.

And thats where those crabs come from.

oi_piss_me_off: G and M restaurant in Linthicum Heights has the best crab cakes. That is all.

Came to say this. Would mention they're ridiculously cheap too. If you're delayed at BWI, it's worth the cab ride to pick one up from the takeout line.

Bocanegra: Crabcakes and football. That's what Maryland does!

I never understood the "football" part of that statement. The Ravens won one Super Bowl. Certainly not talking about the mighty Terps... The Colts have been gone for 20+ years now, guys.

And I only eat crab that I pick myself, hot from the shell. No crabcakes here.

meatofmystery: Bocanegra: Crabcakes and football. That's what Maryland does!
THIS, by God!

That and This
/now in CA
//bushel of crabs overnight ftw $$$
///soft shell awesome too
////crab soup ftw
//out of slashies (go terps!)
\off lawn

amiable: Recipe for crabcakes from my father-in-law who grew up on the bay in Maryland:

1 lb jumbo lump crab meat
1 tbspn mustard (Frenchs;s)
1 tbspn mayo
2 Tbspns bread crumbs (Italian actually works best)
Generous amount of old bay or your own spice mix if you are hard core

Mix GENTLY, you don't want to break up the crab meat and it is very easy to overhandle. Form into 4 small patties and them them harden in the fridge for at least an hour

Heat heavy cast iron skillet, add 1/4 cup peanut oil, heat oil until just before it smokes. Add crabcakes, cook until exterior is brown and crispy on both sides.

Serve with cocktail sauce (homade is also better: heinz ketchup, tabasco sauce, fresh lemon and horseradish).

Best stuff on earth.

try using crushed ritz crackers instead of Italian breadcrumbs...

Virginian cooks making Maryland crabcakes FTW, and jumbo lump is definitely a priority.

Or, y'know, you can always just enjoy some nice jumbo lump crabmeat with a small bowl of melted butter for dipping; no need to get the kitchen all hot on a summer day in the south...

Following a bad experience with crab innards from my childhood, I won't pick crabs anymore. I have no desire to even try a soft-shell crab. But crab cakes are wonderful, and I'm having them for dinner tonight.

Bob16: Read any of those articles about those towns that are just dumping their sewage into the bay.

Even the locals are starting to admit that the bay is a big sewer.

And thats where those crabs come from.

The Bay is a cancerous cesspool, but I'll still happily eat crab meat.

There is no substitute.



/hotter than a crab cake straight from the kitchen.

My mom is from the Baltimore area, so I was weened on crabs. Now it is hard to find a good steamed crab in Western Maryland, but a few weekends ago, I hit the mother load.

I got a dozen for Independance Day, and when I picked them up, I thought they gave me: 18, a ton of extra claws, or the super jumbo size. The damn things were the heaviest crabs I have had in years. Lots of mustard and guts. . two of my favorite parts.

Broktun | The crab lovers will know what a heavy crab means!

Bocanegra: Crabcakes and football. That's what Maryland does!

What about easily available heroin?

Any recipie calling for raw seafood to be cooked in mayo is wrong.

This got green lighted...why?

If Maryland does crabcakes as well as it does football then I'll pass. When was the last time any team from Maryland was relevant in football at any level?