A visitor's guide ....
 

On 6/5/17 2:49 PM, wrote:
On Mon, 5 Jun 2017 11:19:56 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 2:03:26 PM UTC-4, wrote:

Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.

I can't handle frying crab cakes. We buy awesome crab cakes from
http://www.boxhillpizzeria.com/maryland-crab-cakes/
and cook them on a dab of butter in a 425 degree oven.


Baked crab cakes? Yikes that may be a felony in Maryland ;-)


Next time you are up here, try the crabcakes at Jerry's, on Route 4,
just south of Prince Frederick. Only open Thursdays through Sundays.
Best I've ever had.

A visitor's guide ....
 

On Monday, June 5, 2017 at 2:50:03 PM UTC-4, wrote:
On Mon, 5 Jun 2017 11:19:56 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 2:03:26 PM UTC-4, wrote:

Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.

I can't handle frying crab cakes. We buy awesome crab cakes from
http://www.boxhillpizzeria.com/maryland-crab-cakes/
and cook them on a dab of butter in a 425 degree oven.


Baked crab cakes? Yikes that may be a felony in Maryland ;-)

Maybe, but the recipe is right on their site, and is how they suggest to cook them. Those crab cakes are awesome. After having these, it's hard to eat them in even an upscale restaurant. There's barely enough other ingredients to hold the crab together. We occasionally have a Crab Benedict for Sunday brunch.

Damn, now I'm hungry. :)

A visitor's guide ....
 

On Mon, 5 Jun 2017 11:19:56 -0700 (PDT), Its Me
wrote:

http://www.boxhillpizzeria.com/maryland-crab-cakes/

$15 a piece? Wow. You are better off just buying the Phillips cakes at
Sams. (or just buying some crab meat and making your own)

A visitor's guide ....
 

On 6/5/2017 1:45 PM, wrote:
On Mon, 5 Jun 2017 07:41:08 -0400, "Mr. Luddite"
wrote:

On 6/4/2017 10:53 PM, wrote:


Maybe we can send them some langustinos.



When we lived in Puerto Rico my wife got a craving for lobster so we
went to a restaurant known for local catches. What a disappointment.
Scrawny little things with no claws. Yuk.


They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.


Not even close to a New England lobster.

A visitor's guide ....
 

On Monday, June 5, 2017 at 3:37:05 PM UTC-4, wrote:
On Mon, 5 Jun 2017 11:19:56 -0700 (PDT), Its Me
wrote:

http://www.boxhillpizzeria.com/maryland-crab-cakes/

$15 a piece? Wow. You are better off just buying the Phillips cakes at
Sams. (or just buying some crab meat and making your own)

Yeah it's spendy, but that's a half pound of nearly pure, high quality crab meat each. You can cut them in half and make two nice sized cakes. That's what we do.

We used to buy the Philips sometimes, but you'd seriously throw rocks at them after having one of these. No comparison.

I've had more than twenty and I can remember finding one piece of shell. That's damn impressive.

A visitor's guide ....
 

On 6/5/2017 2:03 PM, wrote:
On Mon, 5 Jun 2017 07:54:05 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 10:14:53 AM UTC-4, True North wrote:
Its Me
- show quoted text -
"Your lobsters, living in colder water, have harder shells and tougher meat.

Maine lobsters have sweeter, more tender meat and are considered superior."


If y'all want sweet, bake a pecan pie.
Considered "superior" by whom. We had a New York Times food critic down here raving about our lobster. He especially favored the ones off Gabarus, Cape Breton.

Just one example.

"A good friend of mine and fellow Mainer pointed out a great article in the November issue of Portland Monthly magazine in which Gordon Ramsay sings the praises of Maine lobster and bashes restaurants that serve counterfeit Maine lobster (an issue I wrote about in an earlier post). Apparently, Ramsay caught out a New York
restaraunt owner for passing off Canadian lobsters as Maine lobsters and went ballistic on his TV show, “American Kitchen Nightmares.�

http://www.maine-lylobster.com/2009/11/gordon-ramsay-sings-praises-of-maine.html

I suppose it all depends on what you were raised eating. I can tell
the difference between Maryland (Chesapeake) crabs and Florida crabs,
although they are the same species. The difference is probably water
temperature, to some extent salinity and the hibernation cycle
Maryland crabs have. A Chesapeake crab up around Harry's place never
sees water much above 10 PPT salt and they spend about a third to half
of their life buried in mud. No mud here.
Md crabs are better IMHO.
The Langustinos do have a milder flavor, just like the warm water
crabs so you want to sear them when cooking to caramelize the sugars
that are there and enhance the flavor. This is best done on a very hot
grill. Cook them fast and not too long. Let the carryover heat finish
the job.
Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.



We often went "fishing" for Maryland blue crabs when I was stationed in
Annapolis. Got free chicken necks from the commissary, tied them with a
weight onto a fishing line and let the weight carry the neck to the
bottom. On good days we'd fill up a bucket enough to feed a bunch of
people.

A visitor's guide ....
 

On Mon, 5 Jun 2017 11:27:22 -0700 (PDT), Tim
wrote:


On Mon, 05 Jun 2017 13:45:12 -0400, wrote:

They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.

===

With a good Maine lobster the claws are the best part - tastiest and
most tender. They're a fair amount of work however.
.....

It's not a problem for me. I bring my own channel like cod with me..
?

Can't be much more than a stone crab. The trick is cracking the shell
without making the meat mush.
Out in the boat, we use channel locks or better, big vice grips. ;-)
Nothing better than fresh stone crab claws roasted on the grill.

Blue crabs are even easier, Just smack the top of the joint with that
sawed off broom stick they give you, snap the big claw and the meat
comes out on the small claw like a popcicle.

A visitor's guide ....
 

On Mon, 5 Jun 2017 14:43:42 -0400, Keyser Soze wrote:

On 6/5/17 1:45 PM, wrote:
On Mon, 5 Jun 2017 07:41:08 -0400, "Mr. Luddite"
wrote:

On 6/4/2017 10:53 PM, wrote:


Maybe we can send them some langustinos.



When we lived in Puerto Rico my wife got a craving for lobster so we
went to a restaurant known for local catches. What a disappointment.
Scrawny little things with no claws. Yuk.


They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.



I love lobster but my favorite is dungeness crab roasted vietnamese style.

I have only had one in my life. I picked it out right there on the
wharf in San Francisco for my IBM buddies (at the awards conference).
It was pretty bland. It did not come apart that much different than a
blue crab. All I had was my 110 buck knife.

A visitor's guide ....
 

On Mon, 5 Jun 2017 14:56:16 -0400, Keyser Soze wrote:

Next time you are up here, try the crabcakes at Jerry's, on Route 4,
just south of Prince Frederick. Only open Thursdays through Sundays.
Best I've ever had.

I am not sure when that might be but I will give it a shot.

A visitor's guide ....
 

On Mon, 5 Jun 2017 12:01:20 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 2:50:03 PM UTC-4, wrote:


Baked crab cakes? Yikes that may be a felony in Maryland ;-)

Maybe, but the recipe is right on their site, and is how they suggest to cook them. Those crab cakes are awesome. After having these, it's hard to eat them in even an upscale restaurant. There's barely enough other ingredients to hold the crab together. We occasionally have a Crab Benedict for Sunday brunch.

Damn, now I'm hungry. :)

That is what they are supposed to be. If you start seeing much filler,
it is just cake.