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Shells

C Squared

By C Squared
in Cooking

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C Squared

C Squared

Posted
Posted

To me, the best tasting food frm the sea comes in shells.

Clams

oysters

mussels

lobster

and in MHO, the best of all, the Maryland blue crab.

Give me a pile of steamed crabs, a roll of paper towels, a mallet, and a pitcher of beer, and I'm in heaven.

But the topper is a good Maryland crab cake. The ones I enjoy the most are found at a place called the Captain's Galley, in the city of Crisfield MD. a place that boasts of being the crab capital of the world. The cakes are broiled, vey little evidence of what is holding the together, and delicious.

Does anyone have a recipe for a crab cake with a very minimal filling?

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Fat Guy

Fat Guy

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The blue crab is one of my all-time seafood favorites as well, but Maryland doesn't deserve to have its name exclusively associated with the species just as Maine shouldn't be able to take credit for all lobsters or even for better ones. Louisiana is I believe the largest seller of blue crabs.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Jinmyo

Jinmyo

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Ha. I had just posted about shrimp chips in the crackers thread. (Not the abalic bio, real crackers.)

I've used smashed shrimp chips with egg to make crab cakes. Works quite well.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Wilfrid

Wilfrid

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Hard to do better than crayfish, in season.

I suppose, to answer CSquared's question, use as little binding as is necessary for the cake to hold together while in the pan and being lifted out. May require a little experimentation.

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C Squared

C Squared

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  • Topic Starter
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Louisiana is I believe the largest seller of blue crabs.

FG - I guess you are correct. Dinardo's in Philly flies their crabs in from Louisiana, but having a boat on Maryland's eastern shore makes me think of blue crabs and Maryland

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Fat Guy

Fat Guy

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I didn't know they had DiNardo's in Philly. The DiNardo's in Wilmington, DE, was a favorite of mine when I was temporarily stationed there for business. I wonder if it's still there. I do remember that they used Louisiana crabs exclusively.

I love the Goan spiced crabcakes at Tabla in New York. Crab is a wonderful foil for Indian seasonings.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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