The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
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Sweet, delicious Dungeness crab is always a treat.
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
The best part of shooting 'House of Cards' in Baltimore is eating lots of soft-shell crab.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
Being from Baltimore, I'm a crab cake snob, and I'm very particular on where I eat my crab cakes.
My girlfriend has crabs, I bought her fishnet stockings.
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.
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