Baltimore's Crab Week
Last summer's virtual Crab Week has taken on a life of its own. I just got this e-mail, which made me smile:
Hi Elizabeth
I am emailing you from England where we are in the planning stages of a new Crab and Lobster Festival.
I came across your blog on the Baltimore Sun website about the Baltimore Crab Week and I was wondering if you had a link to more information about it as I am really interested to see what it includes?
Many thanks and best wishes
Kate Royall
Actually her Crab Week sounds better than ours, a) because it includes lobster and b) because you actually eat them, you don't just talk about them. But what do they do with crabs in England? I'll have to find out more.
(Rich Watts/Special to the Sun)
Comments
I do want to know what they do with crabs in England. In Scotland, they probably deep fry them, with a side of chips.
Posted by: Lissa | July 15, 2009 11:45 AM
I don't know what kind of crabs they would have in England, since blue crabs don't live in Europe.
Here's a cool map that shows their habitats worldwide (because when you think about crabs you think of Sandboxer Owl Meat G)
http://baltimorecrabs.wordpress.com/2009/07/05/blue-crab-habitat-map/
Posted by: Owl Meat Gravy | July 15, 2009 11:54 AM
Ok, Lissa, you beat me to the punch. My other thought is boiled with potatoes and served with some tasteless white sauce.
Posted by: Joyce W. | July 15, 2009 12:45 PM
Oooooo..... delightful. I suggest crab in aspic and pineapple and cheese on a skewer.
Posted by: `∑|:€)╬═╣ Lord Marmalade | July 15, 2009 12:54 PM
Maybe they steam them after crusting them with marmite?
Posted by: Lissa | July 15, 2009 12:58 PM
You can't have a decent Crab Week unless you have one of those awesome crab kites. I want one so badly. How great would it be to have a crab kite flying party in Patterson Park?
Posted by: Owl Meat Gravy | July 15, 2009 2:54 PM
I did a little investigating and found that there are some classic recipes in England involved crabs. Oh, but it will blow your mind. Check out this scary recipe for crab and salmon mold from the 15th Century. It's comically English.
Posted by: Owl Meat Gravy | July 15, 2009 5:10 PM
Owlie, that is a most awesome kite! We need one!
I'm not sure Patterson Park is big enough for that crab.
Posted by: Lissa | July 15, 2009 5:12 PM
Took a look at the English recipe from the 15th century. I think it sounds pretty tasty. Almond milk and rice flour sound better than wheat flour or gelatin.
Posted by: Unipeg39 | July 15, 2009 5:55 PM
Almond milk and rice flour sound like odd ingredients for 15th Century England
Posted by: Owl Meat Gravy | July 15, 2009 6:13 PM
Almond milk and rice flour were available at the Ye Olde Whole Foods, which at the time was sarcastically called Ye Old Whole Fiefdom.
Posted by: Robert of Cross Keys | July 15, 2009 7:02 PM
I didn't think there was much to say about crabs and England, but then I found this recipe for English crab cakes. The only spices used are salt, pepper and a tiny amount of cayenne pepper. No Old Bay. That's fine with me. Plus oatmeal and mashed potatoes in the mix.
http://baltimorecrabs.wordpress.com/2009/07/16/english-crab-cake-recipe/
I wish someone would put this on their menu, just for the bravery that that would involve. Come on, it would be the first ironic crab cake. Calling chef Joshau Hall.
Posted by: Owl Meat Gravy | July 16, 2009 11:48 AM