Geisha isn't even MD crabmeat. wtf???? Annapolis MD doesn't even use MD crabs. I'm shook. Geisha sells for $18 per lb on Amazon. cheapest crab meat you can buy. Being a MD native I am completely shocked that any restaurant in the state of MD would use canned crab meat that's caught in Indonesia, Thailand and China
Let's be honest here, someone is importing inferior crab meat and marketing it as Maryland crab cakes. Not even blue crab. They made a go of it for a short time because the majority of their customers are tourists and have never sampled the real thing. Present day, they are long gone because this product was garbage. Any native Marylander knows the difference between an imported vs MD traditional crabcake.
The canned crab meat looked like J.M. Clayton product out of Cambridge MD. (that comes in 1 lb cans, Super Lump, Lump, and claw) I've purchased it and its excellent. Right on the can is the recipe for Maryland Crab cakes that includes Old Bay seasoning. Its very easy to make and cook either fried or broiled.
If you are using Old Bay, you are not a cook, you are a housewife needing a shortcut. It is actually possible to choose your own ingredients instead of relying on some corporation to decide for you.....
Best crabcakes closer to Annapolis than Baltimore are from G&M Seafood in Linthicum MD. They are huge and tasty, and if you can't make it there they ship all over the US. It's worth it!
Looks like too much mayonnaise to me, and I would like to look at what crab meat they use because it looks like it's pasteurized and maybe foreign...Possibly Asian mud crab....This place looks like a sham restaurant to me...Glad I saw this video so I don't have to make the mistake of eating there....Thank you.
I am not a robot, nor a troll. However, suave in Spanish means; smooth. Our North American English word; easy, spoken in Spanish is; fácil. You’re welcome.
My sister, born & raised in MD, spent a yr in CA, where. she could only get Dungeness crabs. She got them once. She said that they were so disgusting, she wouldn't eat them again. She lives in another state on the East Coast and she comes every few months for Maryland Blue Crabs. Crabs in the Chesapeake and tributaries have a rich sweet taste that's unique and unmistakeable. They are absolutely the BEST! And JO Spice is the best spice for crabs. Jo Spice enhances the flavor of crabs rather than burying crabs in spice like it's competitor.
I didn't hear any chefs talking. Saw a goon in a chefs outfit with giant rings and jewelry ( @ 4:20 ) never worked in an actual professional kitchen before have you? I heard businessmen and bean counters talking. Crab cakes made from canned crab and jarred seasonings. "CFM's" and "precision impingement". This is not how culinary people talk. Allow me to educate you: Buy a live dungeness crab or some large king crab legs. If using live crab fill a stock pot 3/4 full of salted water. Cut a lemon in quarters and squeeze it into the water and throw the wedges in as well. A couple bay leaves. When it is simmering, take the live crab and TURN IT UPSIDE DOWN and lower it into the water. It may take 15-20 minutes to cook then take it out and plunge it into ice water to stop the cooking. Remove the carapace and all of the residue from the gills shoould be resting in that carapace and is why you cooked it upside down not to pollute the meat with gill residue. Laboriously remove the fresh meat from the claws, legs and clusters, set aside. If using king crab, slice down the leg and remove large portions of meat keeping it as intact as possible, set aside. For either preparation finely mince sweet onion and celery, herbs would be anything from tarragon to parsley to cilantro depending on which direction you want the flavorings to go. Toss crab meat with the veggies and herbs, bind with an egg white and a minimal amount of neutral bread crumbs (panko). You do NOT want to turn this into a bread bomb! This is all about CRAB MEAT. Make it dominate. Season with a little bit of salt and black pepper. Form into a patty. Get some peanut oil very hot and sear each side generously until caramelized but not burned. Depending on which way you wanted the flavors to go, serve with a lemon aioli or if you used cilantro, make a chili de arbol aioli. You can accompany it with a cucumber relish, mango salsa or simple pico de gallo.
