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I'm in Tennessee. They're rarely seen on menus here. You can get frozen ones at the grocery store. A local business will occasionally bring back live crabs from Maryland, so I guess you could make your own.
MOST of the crab cakes that I see in the Midwest and the Southwest contain at least some imitation crab meat. If you are paying less that about $6-8 per crab cake, more likely you are getting the imitation crabmeat or an awful lot of filler. Or they are using some really cheap crabmeat coming from China.
Even upscale groceries like Jungle Jim's in Cincinnati often are using a Chinese sourced product.
MOST of the crab cakes that I see in the Midwest and the Southwest contain at least some imitation crab meat. If you are paying less that about $6-8 per crab cake, more likely you are getting the imitation crabmeat or an awful lot of filler. Or they are using some really cheap crabmeat coming from China.
Even upscale groceries like Jungle Jim's in Cincinnati often are using a Chinese sourced product.
I am sure you are correct. The ones we order from Legal seafood do not, but they are still filled with so much filler I would just as soon have imitation crab and no filler. For breakfast Sunday we are having crab cakes Benedict I am using the left over cakes from the other night, flattening them out and adding some canned crab. Hopefully that will help. I will make faux Hollandaise sauce.
I am sure you are correct. The ones we order from Legal seafood do not, but they are still filled with so much filler I would just as soon have imitation crab and no filler. For breakfast Sunday we are having crab cakes Benedict I am using the left over cakes from the other night, flattening them out and adding some canned crab. Hopefully that will help. I will make faux Hollandaise sauce.
Crab cakes Benedict! Now there's a great dish. I had that at a "Mimi's" restaurant in CA. But the crab cake itself wasn't spectacular. Hollandaise will kick anything up a notch.
I've had crab cakes all over the U.S. and none were very good. I tried making them myself with lump crabmeat and still not very good.
Lots of crab down here, but like all the other seafood, it comes from warm waters so IMO, none of it is very good. Quite a disappointment, living right on the coast with all the seafood/shellfish you could ask for, but all poor quality.
On the coast of Oregon, where there is plentiful and excellent crab, crab cakes aren't very popular. People prefer to eat crab in a different form. Some of the restaurants serve them, but I suspect that the restaurants that serve them are serving the frozen ones. I've never heard anyone raving about the great crab cakes they ate. A good fish restaurant is much more likely to have crab bisque than to have crab cakes.
Crab Louis, crab Foo Yong, but mostly steamed crab with melted butter, a bit of crab topping halibut, is much more likely to be how crab is eaten on the west coast. I make a good crab enchilada and have zero interest in making crab cakes.
Crab Louis is the most famous dish of fisherman's wharf in San francisco.
Been to Maryland and Delaware many times but never had a crab cake. I love steamed crab legs though, but the idea of mixing them up to fry them doesn’t appeal to me at all.
When we lived in the Bay area, they were on many menus, up here in the foothills not so much, but I do see frozen ones for sale at the supermarket. I don't eat them, but hubby does.
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