"Although the success of football teams from the state waxes and wanes, the pride of being the region of origin of crab cakes will forever belong to the Old Line State. That said, the deliciousness of this dish has long since spread far and wide across the country, and these days, it doesn't matter whether you're in Maryland, Louisiana, the Carolinas, or your own kitchen:"
"The most important choice you'll make with your crab cake is the type of meat used to fill it. Realistically, it shouldn't be much of a choice at all. "I always opt for the larger jumbo lump," says chef Dan Witwer. "You get what you pay for and the product is ideal for a dish like this." There are a number of things that make jumbo lump crab the best ingredient for the job,"
Crab cakes originate from Maryland but have become popular across the country. The dish appears simple but is deceptively difficult; incorrect ingredients, techniques, or timing produce a lumpy mess instead of a crisp, golden-brown result. Success requires attention to ingredient quality and handling. Jumbo lump crabmeat is the preferred choice because it is the meatiest option and yields intact, plump pieces in the cake. Jumbo lump is harvested from the muscle attached to the crab's swimming legs and should appear unbroken and compact. Proper selection and technique produce superior crab cakes.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]