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What’s the deal with crab cakes? I don’t get why anyone would take something that expensive and mix it up with a bunch of breading so you can’t even taste it.
When I was a kid, at every special occasion, someone made crab salad in snowflake rolls. Even as a child, I loved them. I have tried to find crab that is worth the cost, in any form, but I never have. Possible exception was the crab on the San Francisco pier for $6.95. many years ago.
Anyway, I’m open to it, but I’m not really a fan.
What’s the deal with crab cakes? I don’t get why anyone would take something that expensive and mix it up with a bunch of breading so you can’t even taste it.
When I was a kid, at every special occasion, someone made crab salad in snowflake rolls. Even as a child, I loved them. I have tried to find crab that is worth the cost, in any form, but I never have. Possible exception was the crab on the San Francisco pier for $6.95. many years ago.
Anyway, I’m open to it, but I’m not really a fan.
I'm with you.
Crab is crazy expensive and has been for a couple years. A local Chinese buffet had to get the law involved and ultimately limit and remove crab legs from the menu. Lobster, to Mainers and those in the know, are "bugs." Literally, they are close to cockroaches in evolution. Crabs are of a similar lineage. I'll eat either, but my placing them on a value scale is much different than where many may place them.
Mackerel patties, salmon patties, croquettes, all are extenders. Crab cakes are similar. With some foods, I'll happily join the ethnic joy. With more expensive ones, maybe not - not so much from the relative costs, but from the idea that those species need to be given time to regenerate, and I can wait.
Similarly, I love cod, but will happily substitute other fish in most dishes.
Can we have a moment of silence for my favorite clay casserole dish, that I used almost every day to make casserole for 4, or two pork chops, or a batch of Jiffy corn bread? RIP. I’m on the hunt for it’s replacement. It developed a hairline crack, and then the crack gave way.
Crab is crazy expensive and has been for a couple years. A local Chinese buffet had to get the law involved and ultimately limit and remove crab legs from the menu. Lobster, to Mainers and those in the know, are "bugs." Literally, they are close to cockroaches in evolution. Crabs are of a similar lineage. I'll eat either, but my placing them on a value scale is much different than where many may place them.
Mackerel patties, salmon patties, croquettes, all are extenders. Crab cakes are similar. With some foods, I'll happily join the ethnic joy. With more expensive ones, maybe not - not so much from the relative costs, but from the idea that those species need to be given time to regenerate, and I can wait.
Similarly, I love cod, but will happily substitute other fish in most dishes.
This is why i get my own fish trish 20 to 100 miles offshore in the gulf. Nothing better than fresh fish vs something that sat on a boat for 10 days ray.
Can we have a moment of silence for my favorite clay casserole dish, that I used almost every day to make casserole for 4, or two pork chops, or a batch of Jiffy corn bread? RIP. I’m on the hunt for it’s replacement. It developed a hairline crack, and then the crack gave way.
Thoughts and prayers gentlearts.
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Can we have a moment of silence for my favorite clay casserole dish, that I used almost every day to make casserole for 4, or two pork chops, or a batch of Jiffy corn bread? RIP. I’m on the hunt for it’s replacement. It developed a hairline crack, and then the crack gave way.
What’s the deal with crab cakes? I don’t get why anyone would take something that expensive and mix it up with a bunch of breading so you can’t even taste it.
When I was a kid, at every special occasion, someone made crab salad in snowflake rolls. Even as a child, I loved them. I have tried to find crab that is worth the cost, in any form, but I never have. Possible exception was the crab on the San Francisco pier for $6.95. many years ago.
Anyway, I’m open to it, but I’m not really a fan.
I think all those recipes were from a time when crab was really cheap; in fact, if you lived on the seashore, as we did, you could just cut up all the old leftover bits of a chicken (neck, innards, etc.) and tie them on a string and the crabs would just come up to it immediately and you could net them because they'd hold on, not let go of the chicken. I remember one fabulous evening when I was quite young, we caught 52! We had a sort of trot line set up, with poles to hold up the string and tied on meat at intervals, and after about 30 minutes there they were, feasting away.
Of course it was then left to all the women to cook and clean them - ugh!
But crab is expensive now and also rarer, so most of those recipes are languishing in the recipe books of our mothers and grandmothers and if they are used, most often some kind of other sweet tasting fish is used instead of crab.
What’s the deal with crab cakes? I don’t get why anyone would take something that expensive and mix it up with a bunch of breading so you can’t even taste it.
When I was a kid, at every special occasion, someone made crab salad in snowflake rolls. Even as a child, I loved them. I have tried to find crab that is worth the cost, in any form, but I never have. Possible exception was the crab on the San Francisco pier for $6.95. many years ago.
Anyway, I’m open to it, but I’m not really a fan.
They just have to be done right, with a specific seafood taste. When I lived in Baltimore, they were my go-to when I needed a seafood fix.
Speaking of crabs, I don't get the appeal of soft-shell crab sandwiches - not that I've ever had one. But aren't you eating organs and all? Bleh!
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