crab cake mixture from Pinnacle Grill

[kakalina]

Go here: http://members.cox.net/knucker/crab%20cake%20large.jpg
If you can't read this.
Virgil


http://members.cox.net/knucker/crab%20cake.jpg

[sail7seas]

Delicious. Thanks for posting, Trisha.

[Cruising-along]

Nothing better, love these! I got the recipe (and samples) at one of the first cooking demonstrations I attended. Yum!

[Hlitner]

Ok, I will be a contrarian and say that although we did enjoy the crab cakes in the Pinnacle, that dish would not make it in places near the Chesapeake Bay where good crab cakes are a religion. We expect crab cakes to be almost all crab meat (and we are talking pieces of crab,,,,not ground crab meat) with almost no fillers. As I said, we do enjoy the HA crab cakes, but we would never pay for that %$#^ at a local restaurant or in Baltimore.

Hank

[Jade13]

My family is in the Maryland Chesapeake Bay area and none compare to the Jumbo Lump crab cakes you can get in Maryland.

With that said, we do enjoy this appetizer which is pretty good although made from small pieces of canned crab meat.

However, when we make crab cakes we do traditional broiled, almost all crab meat, with old bay sauce. The other ingredients are just there to hold the crab cake together.

[theduffys]

Also from Chesapeake bay area originally. Can still hear my M-I-L saying, "never, never, never put any filler in crab cakes!"

[JudeeJim]

My husband had the appetizer crab cakes in the Pinnacle on our cruise to Panama on the Statendam. He got two the size of a quarter. Not enough for him to decide if he liked them or not.

[kyriecat]

This must be a "Seattle" style crab cake recipe. I've never seen dungeness crabs specified for crab cakes. They are a west-coast species. I use blue-point crabs when I make crab cakes, and the bigger the chunks, the better. Mine might not be Maryland-style, but Texas-style with some cayenne pepper in the mix tastes good to me.

[janna1]

This must be a "Seattle" style crab cake recipe. I've never seen dungeness crabs specified for crab cakes. They are a west-coast species. I use blue-point crabs when I make crab cakes, and the bigger the chunks, the better. Mine might not be Maryland-style, but Texas-style with some cayenne pepper in the mix tastes good to me.

HAL is from Seattle :). I general don't like crab cake as most of them have too many filling and can't really taste the crab meat.

[Hlitner]

Also from Chesapeake bay area originally. Can still hear my M-I-L saying, "never, never, never put any filler in crab cakes!"

Here here! As I like to tell my DW, I want a "crab cake" not a "filler cake."

Hank

[m steve]

Having lived in Maryland for over 30 years there is no way I would order a crab cake with all that junk in it. I can live w/ Dungeness crab meat but there should be nothing more than Mayo, egg and a little bread crumbs on the outside. No veges inside. These sound more like conch fritters. And of course, Olde Bay for seasoning.

[sunny54]

I love crab cakes, but I don't think I've ever found a GREAT recipe!
thanks!:)

[m steve]

or foodnetwork.com. The best recipes have very little binder, lump or back fin meat, Olde Bay, perhaps a bit of dry or prepared mustard, a small amount of mayo and/or an egg to hold it all together. Then bread crumbs on the outside and either saute or broil the cakes. You also could buy the crab cake cookbook from ecookbooks.com. There are several goo recipes in it. Tom Douglas from Seattle offers recipes using Dungeness in one of his cookbooks.

[Hflors]

Ok every one from Maryland. You will never have a Crab Cake like at home, but isn't it nice to try something different???? I had the crab cakes on our last Statendam cruise and thought they were pretty good, different, but that is what I like about traveling. Something different!

[maha123]

Go here: http://members.cox.net/knucker/crab%20cake%20large.jpg
If you can't read this.
Virgil




Thanks for sharing the recipe!

[DutchByAssociation]

Here's a post from a year and a half ago:

http://www.dutchbyassociation.com/2009/03/care-for-taste-of-pinnacle-grill.html

[sunny54]

or foodnetwork.com. The best recipes have very little binder, lump or back fin meat, Olde Bay, perhaps a bit of dry or prepared mustard, a small amount of mayo and/or an egg to hold it all together. Then bread crumbs on the outside and either saute or broil the cakes. You also could buy the crab cake cookbook from ecookbooks.com. There are several goo recipes in it. Tom Douglas from Seattle offers recipes using Dungeness in one of his cookbooks.
Great...I'll check it out!