Hi Bev, I'll jump in on this one.....One of Maryland's Chesapeake Bay specialities is blue crab....seasoned with a local paprika-based herb concoction called "Old Bay Seasoning". They are steamed and then some people like to eat them one by one picking the meat right out of the shell. The best crab cakes use very little binder or "filler" and use the "jumbo lump" portion of the crab, but any part of the meat may be used and they are formed into a ball or patty and broiled or pan-fried. It is considered a local delicacy and on restaurant menus, the price is rarely indicated....it will say "Market" price, meaning the price varies according to the going price of crab meat that day, rather like foreign exchange rates <g>. The price is quite often higher than for filet mignon or other steaks! An even bigger specialty is soft-shell crab, which is a crab that has just shed its hard shell and is deep fried and you then eat the whole thing....which looks a bit like a very large spider!
Vicki in Silver Spring, Maryland where we are bracing for the remnants of Tropical Storm Cindy.... To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
