Crab Cakes in Dining Room??

[SakeDad]

One of my mothers FAVORITES is crab cakes. I have read the ones in the PG are wonderful, but as I haven't decided if we're doing the PG yet or not, has anyone had, or special ordered, the crab cakes in the Main Dining Room, or even the Lido, before??

[Jade13]

They are only appetizers at the Pinnacle Grill. They are very good, but not the Maryland Style Jumbo Lump. They use small canned crab meat.

 

If you are with someone who loves crab cakes it's probably worth one visit to the Pinnacle Grill. Although the Pinnacle was our best meal we won't be back because of the increased $30pp surcharge. Besides, my Dh got the recipe from the ship, has made them at home, but (in my opinion) his Maryland style, which is broiled and uses old bay is a much better recipe :)

[gizmo]

I agree with Jade. I would rate the crab cakes in the PG as good. (they are small and as Jade said only served as an appetizer)

 

If you compare them to Baltimore Maryland style crab cakes there is no contest. Baltimore Maryland style beats the PG by miles !

Love that Old Bay !!!!.:)

[Jade13]

Guess since I'm originally from Baltimore, no other crab cakes compare. But, we know the broiled and Old Bay secret.

[gizmo]

I am originally from Philly. Crab cakes are made similiar to Balitmore.

 

Now when it comes to just eating those blue point crabs, Philly boils them with lots of Old Bay, Balitmore steams them. Either way is good. :rolleyes:

[Krazy Kruizers]

The 2 Dungenese Crab Cakes in the Pinnacle are small.

 

In the dining room one evening on the Maasdam they offered salmon and shrimp cakes as an appetizer - again ONE small one.

[loveallcruises]

Also on the Noordam they offerred crab cakes as an appetizer. Small but very good but again not like the Maryland crab cakes.

 

Eileen

[madelinerose]

Jade, you can see where I'm from, so I think we'll stay clear of the "crab cakes". They certainly won't appeal to us...Old Bay is a must.;)

 

 

They are only appetizers at the Pinnacle Grill. They are very good, but not the Maryland Style Jumbo Lump. They use small canned crab meat.

 

If you are with someone who loves crab cakes it's probably worth one visit to the Pinnacle Grill. Although the Pinnacle was our best meal we won't be back because of the increased $30pp surcharge. Besides, my Dh got the recipe from the ship, has made them at home, but (in my opinion) his Maryland style, which is broiled and uses old bay is a much better recipe :)

[grannynurse]

Most seafood in the PG is Pacific northwest style. I have seen a crab cake appetizer on occasion in the DR, but not often. They're not that great....

GN

[SakeDad]

Glad I asked! Thanks everyone!:)

[dakrewser]

The PG crasb cakes aren't like Chesapeake Bay crab cakes for a very good reason - the PG features NorthWestern cuisine! That means Dungeness crab cakes.

 

Now as I lived in Maryland for 15 years, and now live in northern California, I consider myself a crab cake connoisseur. I much prefer the taste and texture of Dungeness cakes, although well-done Chesapeake Bay ones can be quite good (most aren't well made, sadly). The PG's cakes are good, but not up to the "top tier" in land-side restaurants.

 

If you really, really love Dungeness cakes, get them at Windows on the Water in Morro Bay California (near San Luis Obispo).

 

But to the original question - don't pay $30/head for the PG only to try the crab cakes...

[Radiomark]

We'll make sure that we try out the crabcakes at the Pinnacle Grill. We've already made reservations for day 2 of the cruise. I have eaten crabcakes in Virginia Beach. I'm assuming those are like the ones you talk about in Maryland. If they're the same, definitely count me in.

 

Mark

[BruceMuzz]

Crab Cakes are served as a main course for lunch in Pinnacle Grill.

They are also served as a main course once per week on the new specials page (changes every night) in Pinnacle Grill.

[Krazy Kruizers]

I know that they have Crab and Shrimp cakes offered for lunch at the Pinnacle - not the Dungenese ones.

But I have posted the special Pinnacle dinners and on the ships we have been on lately there were no crab cakes for dinner.

What ship were you on?

[Jade13]

double post

[mamaofami]

So, would someone like to post their recipe for those great crab cakes? I'd like to try them. Thanks!

[sail7seas]

The recipe is in HAL's cookbook, A Taste of Excellence.

[innlady1]

They are only appetizers at the Pinnacle Grill. They are very good, but not the Maryland Style Jumbo Lump. They use small canned crab meat.

 

If you are with someone who loves crab cakes it's probably worth one visit to the Pinnacle Grill. Although the Pinnacle was our best meal we won't be back because of the increased $30pp surcharge. Besides, my Dh got the recipe from the ship, has made them at home, but (in my opinion) his Maryland style, which is broiled and uses old bay is a much better recipe :)

 

There is nothing better than Maryland-style crabcakes with Old Bay seasonings! Yum! That's what I use...and I'm from New England! ;)

[SakeDad]

S7S...don' think those are the "great" cakes she meant:rolleyes: HAL doesn't have the "good ones"....this is directly from oldbay.com but feel free to change things to taste, I simply pull as much fresh crab as I can on a table in the yard, then add Old Bay, onion, parsley, beaten egg (to bind), bread crumbs, Creole mustard, salt & pepper, mix, form into patties and sautee in a pan with hot oil YUMM:p .....but here's their recipe too.

Ingredients:

 

1 lb. fresh crawfish tailmeat chopped coarsely (crawfish tailmeat is now readily available in most grocery stores)

1 lb. lump crab meat well picked of shells

2 medium size red bell peppers, chopped

2 medium size green bell peppers, chopped

1 medium red onion, chopped

1 Tbs. chopped fresh garlic

3 Tbs. butter

1/4 cup chopped fresh parsley

2 Tbs. Creole mustard or other whole grain mustard

2 Tbs. seafood seasoning (Old Bay spice will do)

Juice of 1 lemon

1/2 tsp. each salt and pepper

2 eggs, beaten

1 cup bread crumbs

1/2 cup flour

1/4 cup of olive oil

Tartar or Sherry Remoulade sauce

Preparation:

 

Sauté onions, peppers, and garlic in butter until tender. Let cool. Blend crawfish tail meat, crab meat, parsley, mustard, seafood seasoning, lemon juice, salt, and pepper thoroughly in a mixing bowl. Add the cooled onion and pepper mixture and eggs, then fold in the bread crumbs. Form into four oz. cakes and dredge in flour. Heat the oil in a frying pan and brown both sides of the cakes in a frying pan, cooking approximately two minutes per side. Finish the cakes by placing them in a baking pan and placing them in a 350 degree oven for ten minutes. Serve with tartar sauce or for a real New Orleans flavor Sherry Remoulade sauce. Makes eight to ten 4 oz. cakes.

[mamaofami]

Thanks, Sake dad. I will try them soon.

[peaches from georgia]

It would be wonderful if real Dungeness Crab Cakes were a permanent entree at the PG. Dungeness crabs are a real delicacy, but the appetizer cakes they serve now do not begin to give the diner a taste of the best the Pacific NW has to offer.

[dakrewser]

There is nothing better than Maryland-style crabcakes with Old Bay seasonings! Yum! That's what I use...and I'm from New England! ;)

 

Well, I'm from NE also (born and raised "across the bay" from RuthC!) and also lived in the Chesapeake Bay area for almost 20 years. I like my Steamed blue crabs, but for crab cakes, nothing can beat San Francisco Dungeness crab cakes! ;)

[madelinerose]

We just had a dozen last weekend. ;)

 

 

[The Screwball]

Best Crab cakes I ever had were at a dive on the Eastern Shore of Virginia. The town is Cape Charles. The restaurant's name is Stingray's.