SC - My apologies

[DeeWolff@aol.com]

Stefan li Rous wrote:

> So for those that have had both, how much differance is there between
> good frozen crab cakes and fresh crab cakes? I think when I've had the
> chance to get fresh crab cakes I've always opted for other crab dishes
> since I don't get the chance to get fresh seafood often and I can get
> frozen crab cakes at home.

It's like comparing....no, there is no comparison that I can think of.  Getting
really good, freshly made crabcakes is a religious experience!  Especially if they
come from Stoney's Restaurant on Broome's Island! (That's just down the road, here in
Southern Maryland...for those of you who don't know...)   They are mostly largish
chunks of backfin crab meat with just enough filler to hold them together.  They are
about the size of a baseball, and if you can get through two of them, it's a full
meal!

> Since I've seen lots of objections to salmon from a can, Spam and other
> modern conveniences I imagine folks are going to say the fresh crab
> cakes are better, but why are they better?

Because freezing the crab does something to the taste of the meat...it just loses a
lot in the translation.  Plus most of the frozen ones have lots of filler and the
crab is not in chunks but rather in sort of stringey pieces.  Most good seafood is
best when eaten fresh...that goes for just about anything I can think of except maybe
fish sticks!

> I have half a dozen cans of crabmeat. Some are earmarked for period
> dishes. Any suggestions on good dishes to use the rest in?

I don't know.  I've never used canned crab...you might try making crab cakes, but
again, I suspect that the good, fresh flavor you associate with crab will be
missing.  Also I've seen some great dip recipes that might be good

Kiri