Crab cakes
On the Midday show last week, Henry Hong, the foodie from the City Paper, talked crab cakes. He wrote the cover story for the CP's recent food issue, providing just about everything you always wanted to know about Maryland’s signature dish. Many listeners wrote e-mails with their favorite place to get good crab cakes, and some related how they made them at home.
Here's the latest from a Dan Murtaugh in Towson:
When you experience greatness you have to tell people, and I told the owner of Rib and Reef on Padonia Road that I would spread the word. If you have not been there they have possibly the best crab cake I have ever eaten. My wife Rhonda and I are born and raised in Baltimore and can be a bit particular when it comes to crab cakes, but this one was incredible. AND it is a great value. For 15.95 you get a salad, crabcake and two sides. The service is also excellent and the owner could not be nicer.
From WYPR listener Ellen Billings:
Missed a bit of the broadcast - was the addition of baking powder
mentioned? I was told by a friend in the catering biz that they used
it, but have not heard any individual cooks list it as an ingredient.
My fave by the way, is the Angelina's crab cake, so I was interested to
hear that they might leave the egg yolks out and use only the whites.
Wonder if they incorporate a bit of cream for the creaminess? I will
try the beaten whites and cream soon as a test. . . . Love your show.
You are doing a great job and the variety of topics is
really appreciated . . .
-- Ellen Billings
Here's an e-mail from WYPR listener Cyndy Renoff:
About 30-40 years ago, our former neighbor was asked by her daughter for HER recipe for crabcakes: She started out with the: Pound of crabmeat, so much mayo, parseley, etc. and when she got to the number of slices of bread her daughter asked:
"Well, how many slices of bread did you say, Mom?"
Mom's reply: "How many guests?"
You simply STARTED with the pound of crabmeat and STRETCHED to feed everyone!
This neighbor, Jerry Blackburn, lived on Arundel Beach in Severna Park, where we could simply catch our OWN crabs, right from the pier. Best recipe is from the old Harbour House in Annapolis--NO OLD BAY! Just crab!
Comments
Some years ago, on Food TV, David Rosengarten made Michael Tucker's mother's crab cake recipe. A "Baltimoron," Tucker was in the cast of "L.A. Law" back in the 80's. Mama Tucker's recipe stretches 1 pound of crabmeat with 3 slices of cubed bread, 1 egg, a little mayo, seasonings, and honey mustard. She made five cakes; I make eight, and they're still pretty hearty.
Posted by: Dottie | April 8, 2008 9:17 AM
Rodricks, you dog. Where do you get off dropping a bombshell like that!
WYPR has two listeners!
I thought I read, just mere weeks ago, that NOBODY was going ot listen to YPR ever again!
Who are these folks? Two newbies to B'more?
Posted by: Bruce Robinson | April 9, 2008 1:41 PM
Great Sun column today - glad I don't live in the 4th! Your Midday broadcast kept me from leaving the house according to plan. I think it would be terrific if you had Basu & Hancock on at least once a month - they make a nice combo and handled questions from you & guests really well. So much good info and fresh insights ... thanks.
Posted by: Anonymous | April 10, 2008 5:42 PM