Extensive Crabcake Article

RE: Extensive Crabcake Article (jellybear)

Mon, 07 Apr 2008 11:54:55 GMT

Naw,I belive it would be a little to the west.

RE: Extensive Crabcake Article (i95)

Mon, 07 Apr 2008 11:41:58 GMT

quote:
Originally posted by NebGuy

Just a little northeast of Gaum.

Thanks. That completely explains the accent.

RE: Extensive Crabcake Article (Scorereader)

Mon, 07 Apr 2008 10:37:58 GMT

quote:
Originally posted by Robearjr

quote:
Originally posted by jellybear

Just to let you in on a little secret,Most of the Crabs that are being consumed in Maryland are from NORTH CAROLINA WATERS.You heard it here first.

I also heard that a lot of the clams they eat in New England are from Maryland. For some reason, even though the Chesapeake is teaming with clams, we Marylanders never got that into eating them. I know that I don't care that much for clams. I'll do the chowder or clams casino every now and again, but I'm not fan of raw or steamed clams.

That is thr truth - as well as in the Potomac. There are natural clam beds all over the place. The clam digging in the Potomac and in the Bay is unbelievably good. One can dig for 250 (minimum 1") clams per person in MD without any sort fishing license.

Get a bunch of guys together, some beers, some shovels, a grill and boom! instant clam bake!

RE: Extensive Crabcake Article (NebGuy)

Mon, 07 Apr 2008 10:30:06 GMT

quote:
Originally posted by i95

Really? Exactly where is "North Carolina" on this map?

Just a little northeast of Gaum.

RE: Extensive Crabcake Article (i95)

Mon, 07 Apr 2008 10:19:42 GMT

quote:
Originally posted by jellybear

Just to let you in on a little secret,Most of the Crabs that are being consumed in Maryland are from NORTH CAROLINA WATERS.You heard it here first.

Really? Exactly where is "North Carolina" on this map?

RE: Extensive Crabcake Article (jellybear)

Mon, 07 Apr 2008 09:50:22 GMT

You would have to either be brave or crazy to eat something that crawls on the bottom of the Hudson River.

RE: Extensive Crabcake Article (seafarer john)

Sun, 06 Apr 2008 13:16:01 GMT

In season, truckloads of fresh blue crabs are shipped from the Tappan Zee (wide shallow area in the Hudson River) to restaurants around the Chesapeake. This has been happening for only the past two or three years. The sad thing is that I have been unable to find any restaurant in the Tappan Zee area that serves fresh local crabmeat. It was suggested to me that this is because no one around there knows how to pick crab meat from the shells.

Cheers, John

RE: Extensive Crabcake Article (MetroplexJim)

Sun, 06 Apr 2008 09:15:06 GMT

quote:
Originally posted by Billfish

I dont eat crabcakes,maybe had 2 in my life,but I know a lot of folks do,and Baltimore is regarded as the place to get them.
Front page article on Baltimore's City Paper weekly this week is an extensive,technical and I think well-researched piece on the beloved crabcake.Includes reviews and a recipe.

http://citypaper.com/news/story.asp?id=15410

GREAT ARTICLE!!! Thank you. We moved to Dallas a few years back and only have the local Oceanaire to sate our occasional crabcake lust.

BTW: Angelina's rules - www.crabcake.com . The only ones that came as good or close was at the late, lamented Fred's in Parole, MD.

RE: Extensive Crabcake Article (Robearjr)

Mon, 10 Mar 2008 20:58:37 GMT

quote:
Originally posted by jellybear

Just to let you in on a little secret,Most of the Crabs that are being consumed in Maryland are from NORTH CAROLINA WATERS.You heard it here first.

I also heard that a lot of the clams they eat in New England are from Maryland. For some reason, even though the Chesapeake is teaming with clams, we Marylanders never got that into eating them. I know that I don't care that much for clams. I'll do the chowder or clams casino every now and again, but I'm not fan of raw or steamed clams.

RE: Extensive Crabcake Article (Sundancer7)

Mon, 10 Mar 2008 09:29:59 GMT

I thought the article was well written and was very good. I learned a lot about crab cakes. I thought the comparisons was done very well.

Paul E. Smith
Knoxville, TN

RE: Extensive Crabcake Article (jellybear)

Mon, 10 Mar 2008 08:29:13 GMT

Just to let you in on a little secret,Most of the Crabs that are being consumed in Maryland are from NORTH CAROLINA WATERS.You heard it here first.

RE: Extensive Crabcake Article (douginvirginia)

Mon, 10 Mar 2008 07:48:19 GMT

Regardless of which is your favorite place, the best time of year for crabcakes is from mid-May to late-September, as that is when fresh crabs from the Bay are available. Otherwise, it's probably pastureized or from the Gulf.

I agree with MD's wife that backfin without those golfball sized jumbo lumps is best for cakes.

RE: Extensive Crabcake Article (Robearjr)

Sun, 09 Mar 2008 16:11:33 GMT

I picked up the CP today and saw the blurb about Angelina's. I too thought the place was given up for dead. I haven't been there in about ten years, and when I was there the crab cake was not good. Well, it sounds like the place now has new owners, and these owners have brought back the original recipies, so I too might have to drive over there.

Most people say the place to go on Harford Road is not Angelina's but Koko's. I can't say anything about Koko's, as I haven't had a chance to eat there, but a lot of people rave about it.

RE: Extensive Crabcake Article (MiamiDon)

Sun, 09 Mar 2008 12:28:28 GMT

After reading the article, I came away concluding that the first, fourth and fifth items on this list are in the correct places, but I am not sure about the second and third items.

Fresh Chesapeake Bay crab
Pasteurized Chesapeake Bay crab
Fresh Domestic Blue Crab
Pasteurized Domestic Blue Crab
Pasteurized Imported Crab

And also, my favorite Baltimoran (the wife) says that backfin is better than jumbo lump.

RE: Extensive Crabcake Article (signman)

Sun, 09 Mar 2008 00:47:01 GMT

Here we go again. I picked up my copy of CP a couple of days ago, and did see the big can of Old Bay on the cover but hadn't gotten around to reading it yet. I did glance at the annual Eats insert which fell out.

With just a quick glance at the article, it looks like Angelina's is very highly rated. I gave them up for dead 5 years ago when I was checking out places for the first Crabstock. At that time the crabcake had a real off taste and those in the know said it was because they used pasteurized crabmeat. Now the article says that this is what Faidley's uses. And most other places including G&M are credited with using imported crabmeat. So we're back to square one and I guess a revisit to Angelina's is in order.

Extensive Crabcake Article (Billfish)

Sat, 08 Mar 2008 23:57:05 GMT

I dont eat crabcakes,maybe had 2 in my life,but I know a lot of folks do,and Baltimore is regarded as the place to get them.
Front page article on Baltimore's City Paper weekly this week is an extensive,technical and I think well-researched piece on the beloved crabcake.Includes reviews and a recipe.

http://citypaper.com/news/story.asp?id=15410