Kitchen

[dew81]

Off topic: Hi Shellbelle hope you are well..did you happen to see the restaurant review in Sundays Sun Paper for Franco's Italian Bistro in Catonsville....corner of Frederick Road & Mellor Ave....they gave it 3 1\2 stars.

[eddyandme]

Does anyone know where the crabmeat comes from?  Years ago, QVC has good crabcakes, but then the product became awful (tasted like garbage) and the vendor slipped one time an said it was made from crabmeat from China  I've found with the Q food vendors d/n always maintain the original quality - IMHO. 

[Shelbelle]

Hello, no I did not see thereview, but I did see the special coupon section for restaurants and events, thanks.

[TwiliteBeach]

From a food blog:

Crabcakes in Annapolis, Baltimore, Chesapeake City, etc. - what one would call "Maryland style", or more appropriately though less frequently employed, "DelMarVa style" are defined by the use of Old Bay or another "crab boil" seasoning, prepared mustard, mayonnaise as a binder, and crushed cracked crumbs as a filler. My Grandmother's recipe, dating to her husband building a house in the middle of what is now 28th Street so he could duck hunt and fish in the 40s, was basically a modification of what was a way to make "cakes" out of salt cod and/or other fish scraps.* She used the spices she knew to add flavor.

As time went by, other influences were introduced by other traditions borne out of the experiences of other ethnic groups. NJ is closer to Ellis Island than any other State. Crabcakes, after all, are inherently an improvisational dish. Oregano, thyme, paprika were familiar spices that could be used to flavor the small pieces of crab meat while stretching them into a decent meal. Over time, the availability of an ever growing number of spices added to the repertoire of Jersey cooks - mace, cardamom, allspice, clove, nutmeg, ginger, dried chiles - you get the idea. A good kitchen master took advantage of the "free" meat and added seasonings in order to please particular palates - after all, is not a "crabcake" really a meatball? A tiny, pan fried meat loaf?

In the 80s, the Nation saw the significant influence of New Orleans cooking spread North, East, and West. Fish was blackened. Crabcakes were dusted with Creole seasoning and dashed with hot sauce. Folks followed new recipes to make ancient preps.......

And for me - well, this Bobby C seems to have good ratings re his resaturants. But making crab cakes is too fast and easy to spend that kind of money, and if I make my own, I can make them as BIG as I like, and a LOT cheaper.

[italia8140]

Eight  4 oz crabcakes for $89 calculates to 2 pounds of crabmeat at about $45 a pound for the crabmeat. RIDICULOUS price!

[sunshine45]

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Shelbelle wrote:

Been to Riverwatch, such beautiful ambience in summer months. But, I thought it was overpriced, and they did not even put bread on the table.

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riverwatch is nice.....have not been there in a LONG time!  i have noticed that many restaurants have stopped putting bread on the table (some you have to ask for). i have also noticed they give you one per person at the table. i can remember when they brought the table a loaded bread basket.

we finally got to PAPPAS about a week ago. they put crackers on the table. i havent seen that for a long time. i bought the seafood club.......fried crabcake, shrimp salad, blt, cheese. it was huge and i had enough left for the next day for a meal.

[Tigriss]

My birthday is next month, but my mother, sister and I are heading to St. Simon's Island to eat at Barbara Jeans.  They have great crab cakes from just off the Georgia/Flordia coast, so not those large ones that come from up north, but great for us and fresh.  They are sauteed in butter with just crab and spices.  I"m getting two 7oz cakes for $11.99 (high turn over and direct off the boat makes them cheaper than you would expect) and a bowl of She Crab Soup.  It isn't a bisque but a very creamy soup with tons of crab, roux, and a bit of a spice.  What a treat, plus the ocean breeze as a break from all this horrid heat we have been getting.

I would never order crab cakes from a show.  It is too easy to get fresh crab or great canned and make them myself.  I do like them sauteed in butter.  Who doesn't like butter?