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.
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When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
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.
Sweet, delicious Dungeness crab is always a treat.
Being from Baltimore, I'm a crab cake snob, and I'm very particular on where I eat my crab cakes.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
It was quite a challenge to make people eat crab ice cream.
The best part of shooting 'House of Cards' in Baltimore is eating lots of soft-shell crab.
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.