Crab Cake Night

Michael Hoffman

doggydaddy


===But when you add onions and celery, and in some cases peppers,  to delicate crab, then I believe you defeat the point of the crab.===

You would think so, but the proof is in the photos. Celery,  onion and eggs are not traditional in Baltimore's versions, but think about it.  I have used celery salt/seed in the past.
Crabcakes need egg to bind them yes, but the cooked egg adds a richness and one more thing, mayonaisse is whipped egg yolks.
The onions? Three tablespoons to one pound of crab meat won't do any real damage.

There are so many chefs and restaurants that have totally screwed up crabcakes throughout the nation. Only recently are the real things becoming recognized as the proper way to prepare them.

Finally, they really look good.... Really, really good!!!

mark

 

The finished product does look good. But they are not crabcakes as I like them. I don't want anyting in my crabcakes besides crab, seasoning, a touch of mayonnaise and a couple of crushed crackers.

seafarer john


I think that's called "Crab Norfolk" and what a delicious decadent delight it is - nothing but butter and lumps of crab. We first had it in a dingy lunchroom in, of all places, downtown Norfolk, VA about 30 years ago. We made a long detour thru Norfolk the next year and the joint was gone- a victim of urban renewal (otherwise known as Mom and Pop removal). 

We have found  Crab Norfolk again  on rare occasions, but it has never matched up to the original at that unknown joint in Norfolk. Does anyone out there know of anyplace besides Obricki's ( a restaurant we would be happy to revisit someday) that still serves a good version of that dish?   

Cheers, John