Everything you wanted to know about crab cakes
I saw an ad for this product out of the corner of my eye the other day, and at first was amazed that a) a competitor of Old Bay's would try to sell its product in Maryland and b) it would rip off the look of its box. When I looked closer, I saw it wasn't quite the same seasoning, but it sure looks like the Old Bay can. (For all I know, Zatarain's came first.) I've never seen it around here before, though. Anybody tried it?
Which reminds me of the City Paper's excellent story on "Crab Cakes: Everything You Wanted to Know but Were Too Hungry to Ask" by Henry Hong...
...the cover story of the March 5 issue. I love this sort of wrap up, which isn't easy to pull off.
Great cover, too, using the Old Bay can as a starting point, of course. In fact, my only quibble with it is that he didn't test my favorite storebought cakes from Eddie's of Roland Park, and that may be because he wasn't evaluating crab cakes that you take home and cook yourself.