The Maryland Eastern Shorebilly in me is kinda' cringing at the "cans of crabmeat" part. You do know where that comes from, right?
If you ever come down this way allow me to introduce you to the decadence of a *real* Maryland crabcake, where you earn the right to eat it by picking the crabmeat yourself sitting around a patio table.
Usually Vietnam or thereabouts. It's Portunus pelagicus or blue swimming crab, which is not the species (Callinectes sapidus) found in the Chesapeake. No one should mind me, though -- Marylanders are notorious snobs when it comes to crab and if it tastes good to you, you should eat as much as you can afford.
Preparing food from scratch is so dang honorable and admirable. Thanks for modeling that.
As a grandma to be (I hope), my modern trend is to share food pics judiciously. I'm no gourmet, and I have a mignon range of skills. Me, I would never put a delicate, difficult Hollandaise sauce over a robust dish such as this delicious one. The timing barely works out for eggs bene, and the sauce does not reheat well. Mo buttah simply bettah.
I listened to Karen Carpenter all day thanks to you. 🥰
The Maryland Eastern Shorebilly in me is kinda' cringing at the "cans of crabmeat" part. You do know where that comes from, right?
If you ever come down this way allow me to introduce you to the decadence of a *real* Maryland crabcake, where you earn the right to eat it by picking the crabmeat yourself sitting around a patio table.
Where does the canned meat come from? The stuff from Costco (that comes in a refrigerated plastic contains) seems good to me.
Venezuela or SE Asia usually.
Ok
Usually Vietnam or thereabouts. It's Portunus pelagicus or blue swimming crab, which is not the species (Callinectes sapidus) found in the Chesapeake. No one should mind me, though -- Marylanders are notorious snobs when it comes to crab and if it tastes good to you, you should eat as much as you can afford.
Just not in crab cakes. ;=)
These days proper Chesapeake Bay crab meat is too prohibitively expensive for me, and I will accept no other substitute… ☹️
Now I'm hungry again.
Dang, that sounds good!!
Sounds delish!
Josh, perhaps a Disaffected cookbook? Like those community cookbooks where different cooks contribute their favorite recipes…
I'd buy one! Recipes from trusted friends are always better than what's in those fancy-schmancy cookbooks.
I suggest picking through the crab meat really quickly. The last few cans that I bought had shell pieces.
Gotta be honest here, I saw the word "snack" and my mind went elsewhere. Like, wondering if it was a whole pack.
Preparing food from scratch is so dang honorable and admirable. Thanks for modeling that.
As a grandma to be (I hope), my modern trend is to share food pics judiciously. I'm no gourmet, and I have a mignon range of skills. Me, I would never put a delicate, difficult Hollandaise sauce over a robust dish such as this delicious one. The timing barely works out for eggs bene, and the sauce does not reheat well. Mo buttah simply bettah.
This looks amazing! I am so making this.