Sunday, August 15, 2010

More on Crab Cakes

More on crab cakes: when a picture says it all.
Posted by at
Labels: ,

6 comments:

  1. JayMAugust 15, 2010 at 9:16 AM

    Ha! Awesome. :)

    ReplyDelete
  2. Josh BaugherAugust 18, 2010 at 5:25 PM

    You might be pleased to know that I passed this along to some friends and it sparked a big debate. :)

    ReplyDelete
  3. Chef EdAugust 18, 2010 at 5:35 PM

    Josh, friends don't let friends do Old Bay!

    ReplyDelete
  4. KAugust 19, 2010 at 6:41 AM

    Not even on whole, steamed crabs? I'd welcome knowing what to aim for as a substitute, as I'm steaming some in the near future and could experiment with something new.

    ReplyDelete
  5. Chef EdAugust 19, 2010 at 7:37 AM

    K, so I'm hypocritical. While we never use Old Bay at the restaurant (and we never serve steamed crabs), when indulging in that great beer drinking food known as steamed crabs outside of the restaurant, a little (emphasis on a little) Old Bay is de rigueur.

    Try black bean paste, chile sauce, green onions, and garlic sometime, Chinese style, for another preparation in which the sauce overpowers the crabmeat.

    ReplyDelete
  6. KAugust 19, 2010 at 8:11 AM

    *phew!*

    I thought I had been missing out on some great secret with seasoning steamed crabs. Point noted on "a little" Old Bay, just enough to encourage more beer!

    And that black bean paste sounds like an outstanding option for my next oyster roast. Thanks, as always, for the inspiration.

    ReplyDelete

Subscribe to: Post Comments (Atom)