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#41
01-20-2007, 12:38 AM
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Agreed
As any east coast denizen can attest using crab meat (anything seafood really) that is canned is just plain sickening... And where was the lemon wedge? C'mon now, you had tartar sauce but no frikkin' wedge of lemon as an alternative? WTF??? Sometimes a little research can be done via family (cough, Alex) would be more informative than a friggin' google search...
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#42
02-10-2007, 06:51 AM
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appropriate
It should only be fitting that I post my first reply on a "crab cakes" message board.
I am disappointed that they didn’t use the real crab for the show. Nothing says fresh like ripping limbs from sockets. On an off note, lucky Go Daddying, marketing, room full of hot chicks bastard. Green suites me well… Last edited by uglyrunner : 02-10-2007 at 06:51 AM. |
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#43
02-28-2007, 03:22 AM
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I wanted to point out the things about Old Bay and the better crab meat but a lot of people beat me to it... by far.
Bah, claw meat in crab cakes. (it's all I can find where I am which is why I haven't made any in awhile) You need backfin or lump. I think crab cakes should be broiled, made with egg yolk and just enough bread crumbs to make sure it doesn't fall apart. |
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#44
05-30-2007, 01:55 AM
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I know this topic is old as hell but it's stickied so it's not like I bumped it out of nowhere.
Just wanted to give a shoutout to all my Maryland homies that popped up in this thread. |
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#45
07-15-2007, 04:13 AM
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__________________
But, in terms of information theory, this is precisely where the problem lay: How were we to reconstruct reality from incomplete or false reports? |
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