In Thursday’s column a reader waxed poetic about my wonderful crab cakes. The recipe was published in a Nov. 10 special section, Best of Holiday Shopping 2013, along with other staffers’ holiday favorites. I offered to share it with folks who had missed that.
Just drop me an email, I wrote. Head slap! I received dozens.
Almost all of Thursday — and parts of Friday, Saturday, Sunday and Monday — was spent responding to crab cake aficionados in the Blue Ridge and beyond. So by popular demand we’re reprinting the recipe at the end of this column.
The Caseys eat these every Christmas. Let’s be clear — these are no ordinary crab cakes. To begin with, they’re Maryland crab cakes, which are naturally superior to all others.
The inferior ones have been fouled with substances such as ginger, or cream, which makes them revoltingly sweet, or — God forbid — salty Cajun seasoning. Or they use low-grade crab from the Pacific Northwest (which is stringy) or mushy and tasteless canned stuff from Asia (most Roanoke restaurants use that).
Any self-respecting Maryland chef would slit his wrists rather than use any of the above ingredients. And the only way to go is with meat from Callinectes sapidus, aka the Atlantic blue crab.
PUT THE REST OF THIS COLUMN HERE.