Marylander alert here! It's gotta be pan fried.
Broiled crab cakes are blase and so 80's.
Sen. Barbara Mikulski's recipe is "de rigueur" for local crab cakes.
http://mikulski.senate.gov/crabcake.html
(Add extra dry mustard for the kick)
@Cassaendra: Old Bay rules!
Eat on, people.
@Cathy - here's an interesting review of the Old and New Kingsford:
Old Kingsford vs. New Kingsford
Personally, I've been using Royal Oak Briquettes - also sold at Ace Hardware as their house brand "Ace Briquettes".
@Joshua - Looking forward to seeing more of your posts! Skirt steak, yum. We like it with Chimmichurri sauce.
I've used it already, and didn't even know it was new! Worked great for me.
Thanks!
My wife! She's opened my eyes to so many foods that are new to me, and I've done the same for her. We inspire each other.
My smokey chipotle salsa rocks.
@cheffy - I agree with your suggestions for reader recipes links... how 'bout sharing that awesome lime-dill tartar sauce recipe with us? :)
Add green peppers to crab?! that is heresy. I love Old Bay, too, so a touch could not hurt anything. I must agree with the pan frying. Just a touch of oil and a hot pan makes the crispy surface that we like. Even a southern girl like me has to take issue with the amount of mayo, sounds heavy to me.
This recipe sounds good, but I mite hav 2 add sum green peppers. sorry ppl LOL....
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My Italian immigrant grandparents: Grandpa would grow the produce in his backyard, teaching me at an early age that the freshest ingredients make all the difference in the world. Then Grandma would spend all day cooking, letting me help, and having to be "yelled at" ("Ange! Siddown!") to sit down and enjoy her own work.
my mom and my aunt. before i was born, my mom (and dad) worked their way through many "classic" cookbooks (i.e.: julia child, julie sahni, etc.) and managed to teach themselves the techniques of french, indian, and other cuisines, just becaus they could. my aunt had a successful bakery in minneapolis for some time and worked at the silver palate in new york without having ever gone to culinary school. every time i cook, i aspire to open new doors and learn things through experience.
I would have to say Julia Child. Those detailed recipes help me to be more confident and relaxed. And I subscribe to her whole attitude towards food.
If I have to pin it to anyone, it's my parents! When I was young, Mom did all of the cooking (except for a lot of the grilling), and then when she went back to work (I was 8 or so), she'd do some prep for me, but I made dinner many nights, consulting with her by phone. Then in my early adolescence, Dad started a consulting biz and worked from home, and he took over the grocery shopping and lots of the meals. So they both contributed! The food/wine DNA is from my dad, though--and Mom still says "I taught her everything she knows and then she far surpassed me in the kitchen!" :-)
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Location: Ocean City, Maryland
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Favorite foods: hot sauce, salsas, mexican
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