I heard about this thing at work today. I'm wondering how they intend to cook it all the way through when any large crab cake I've ever had has never been cooked in the middle? And, in a pan? Really? Really?

At that size, I'll bet it's made with Asian crab meat to keep the cost down. That would bother me if it wasn't for the fact that I think making a giant crab cake is stupid.

Ten bucks for a sandwich made with a scoop of "seafoody" glop that was cooked for 7 hours?

I am sooooooooo not there.

1) As with many 'World's Largest' foods, I'm guessing it's going to be more like an unending crab-sheet in order to get cooked through.

2) The one thing about the whole endeavour I think of as truly awe-inspiring -- just how much manpower would it have taken to pick all that crab, Asian or otherwise?

Wait...video game story? Aren't video games far more interesting than mutant crab cakes?

Although, I could see a video game where you have to shoot down the mutant crab cakes....that would work. Extra Old Bay for power ups...yeah...

Illegal tiny turtles, giant crab cakes, and now an exploding Slim Jim factory.
This has been a scary food day.

I have gotten the crab cake from the pre-cooked-but-now-refrigerated counter at Whole Foods, and I would not get it again. Not lumpy nor goopy enough, and had some little crunchy bits in it...? I would stick to the grilled salmon or pulled pork.

Lissa: Cooking Mama may be a little misogynistic and sexist, but it's also damn fun.

^-^

Ohh-kaay ... thanks, but I'll pass. I can't imagine how the thing will cook thru, $10K frying pan or no. Hell, how they gonna FLIP it?

The only place I've bought raw crab cakes is Faidley's, and the results were what you'd expect -- fabulous!

Can someone just copy and paste an Asian Crab post by Hal anytime a crab cake is mentioned. It would probably save him some time.

Really, we get that you are not a fan of Asian Swimmer Crab.

Exactly what about Hal's concise two sentence comment bothers you, James? The clarity? The logic? The relevance? The proper spelling and punctuation?

It would be hubris to assume that all readers have read all posts, and can keep the regulars straight.

I have gotten the uncooked crab cakes from Grauls and they are fine. The ones from Wegmans are fantastic but really really expensive. I also think Eddies is expensive and really not all that great.

Whoa, James. I for one, appreciate Hal's diligence in attempting to determine the origin of the crab meat he consumes, not always an easy job when eating out. We are already too close to the day when a true Maryland crab cake will become just a fond reminiscence in one of Jacque Kelly's columns.

I kinda hope it is made with the Asian crab meat, so they don't waste good blue crab meat in that huge thing.

I'm with hmpstd on this.

James, do you work for Philllips?

I have heard that the uncooked crab cakes from Pappas seafood (not the restaurant, but the old Hale's), cooks up pretty good at home. Been meaning to try it.

James, in the big picture, I'm with Hal. I truly believe that if we're not diligent about crab origins, Asian crab will become the norm and we'll all forget why Blue Crabs are so special.

In the short run, I'm with FL Rob. I don't want to see Blue crab wasted on an atrocity.

Try Gibby's on York Road in Timonium. I get the uncooked cakes and broil them at home. Pretty good.

Trixie, you're right about Pappas. I wanted crab cakes one night and didn't feel like making them myself or going downtown to Faidley's. Fortunately, I saw Pappas on the way home and stopped in to buy crab cakes. They sell three kinds: the "Pappas cake" for $10-something, a backfin cake for less, and a third, smaller, cake for even less. I bought the backfin cakes, which were quite tasty.

Always order uncooked crab cakes from Boxhill in Bel Air to include in our Christmas Eve Seven Fishes Feast. Delish and the meat is always sweet!