Crab cakes... The real thing verses the lame imitations. Outside the Bay area of Maryland, I don't really think anyone knows what a crab cake should be. There are a few exceptions, but not many.
First off crab cakes should be like 98% crab meat, preferably jumbo lump crab meat where you can still see the lumps of the crab meat... The other 2% is a little moist bread crumb mix to simply hold it all together... Along with some spices... Mainly "Old Bay" seasoning.
NO peppers, NO onions, NO leafy greens, NO celery, tomatoes... And especially NO CORN!
Traditionally they can be fried or broiled. Generally, anything smaller than 1/2 pound of crab meat is a crab ball... in which case there should be at least a 1/2 dozen of them. They should be light, fluffy, and standing tall... not smashed it down into a Crab Patty or as we like to call him crappie patties.
Okay, I know its Disney... You generally pay more and get much less quantity and less quality... which most times is under stated.
Here's a recent offering from the Boathouse Restaurant. Billed as jumbo lump crab cake for $24. And while this might appear to be good to those not from the bay area, it's certainly lacking on many levels. All of the "South" has this same perception of what crab cakes should be... I guess, to each their own. Some even bill their version of the crab cake as being Maryland Style... I think not! Once in Key West, we asked the waiter what's in their version of the Maryland Crab Cake? He returned to the table and asked us... Can I ask you a question? Sure... Where are you from? Our response... Maryland. His response... Well, being from Maryland, there's lots of other things on the menu that you'd enjoy. That about days it all.
First off crab cakes should be like 98% crab meat, preferably jumbo lump crab meat where you can still see the lumps of the crab meat... The other 2% is a little moist bread crumb mix to simply hold it all together... Along with some spices... Mainly "Old Bay" seasoning.
NO peppers, NO onions, NO leafy greens, NO celery, tomatoes... And especially NO CORN!
Traditionally they can be fried or broiled. Generally, anything smaller than 1/2 pound of crab meat is a crab ball... in which case there should be at least a 1/2 dozen of them. They should be light, fluffy, and standing tall... not smashed it down into a Crab Patty or as we like to call him crappie patties.
Okay, I know its Disney... You generally pay more and get much less quantity and less quality... which most times is under stated.
Here's a recent offering from the Boathouse Restaurant. Billed as jumbo lump crab cake for $24. And while this might appear to be good to those not from the bay area, it's certainly lacking on many levels. All of the "South" has this same perception of what crab cakes should be... I guess, to each their own. Some even bill their version of the crab cake as being Maryland Style... I think not! Once in Key West, we asked the waiter what's in their version of the Maryland Crab Cake? He returned to the table and asked us... Can I ask you a question? Sure... Where are you from? Our response... Maryland. His response... Well, being from Maryland, there's lots of other things on the menu that you'd enjoy. That about days it all.
Here's some examples of what is masquerading as crab cakes versus the real thing. It should be easy to tell the difference. My particular favorite... The double crab cake dinner. Two 8 ounce, no filler, broiled jumbo lump crab cakes with all the trimmings. French fries, fried biscuits, cole slaw, apple butter, cottage cheese, green beans, pickles beets, juice, a drink, and a pickle/celery dish. It's a little bit of heaven.
