TW Live

My monitor screen will be wore out by then!

 

So when can I come over and have these, Rob?

 

Anytime Bro!

 

Noice! Maybe I can convince the wife to vacation in New England next year.

 

Best citrus soda ever made.



SKI.

 

SKI? sundrop kitchen industries? Not sure on the "k" but I know that sundrop is the best citrus soda so it has to be somethin like that

 

I love a Sundrop, but this stuff is legitimately better. The caffeine level double that of a Mountain Dew helps as well.

http://www.excelbottling.com/soda/ski-original/

 

That sounds good. Sundrop has orange juice in it, and its the only thing green I've been able to drink since I was 18 and got plastard on margaritas and coronas and threw up glow-in-the-dark for 12 hours

 

Mad in USA definitely worth it not buying cheap China crap

 

Hello there Bree. I miss talking to you all on tundra live. Maybe I’ll pop in now and again.

 

Yea, naturally, crab and shrimp are everywhere here during the season and some steamed crab carryout places sell them but they are super simple to make. Just use a higher ratio of the seafood than egg. Only because it's so delicate it can get lost. But now I'm wondering about a baked version to help bring out the flavors.

 

There's a place in our seaside resort town of Ocean City called Longboards Cafe. They have a Benedict dish. Flat iron steak, poached egg, topped with lump crab and hollandaise. Comes with fried green tomatoes and hash browns.

It's off the chart good.

So yea, if you made the crab cakes like I do and added the raw mix to the egg in the muffin pan, you could serve it over anything, including some nice pan seared smoked ham, or steak. Endless possibilities.

 

There is a diner in Gulf Shores, AL called Katie's Cafe. They have a Crab Cake Eggs Benedict. It is a homemade biscuit, crab cake, poached egg and county gravy. It was the best eggs benedict I have EVER had.

 

Hi Don!!!! You should! You don't have to leave because you don't have a tundra any more! Come visit!!!

 

Longboard Steak n' Eggs
Sliced angus tenderloin, poached eggs, fried green tomato, lump crab, hollandaise on muffins, hash browns

$19.95

 

I grew up linoleum poor as I like to say (was born after the dirt floor period) but we always seemed to find a way to have seafood. My Grandmother taught me a lot about cooking. She made the best crab cakes when I was growing up. Now I make the best. I keep it as simple as possible and feel it is a sin to add anything but bread or cracker crumbs, egg, mayo and old bay. Anything else disqualifies them for me. The crab is the star and any other flavor beside Old Bay just competes and will steal the show.

For all of you that wants to duplicate Maryland family recipes (there is only one online that is worthy that I know of) but don't have the time, I suggest the following.

https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-crab-cake-classic-mix

$40 OLD BAY Crab Cake Classic Mix, 1.24 oz (Pack of 12)

https://www.amazon.com/Old-Bay-Classic-1-24-Ounce-Packets/dp/B0009PCP7C?th=1

1. Drain and remove any cartilage from 1 lb fresh (or canned) crab meat.
2. Mix 1 package crab cake classic with 1/2 cup mayonnaise in a large bowl. Very gently fold in crab meat. GENTLY! I form them into the cakes with the silicone spatula right in the bowl and slide them into the pan. My hands never touch them. You want to retain the lumps as much as possible and they absolutely should not look like hockey pucks or regular fish cakes.
3. Fry in little to no oil/butter mix (I use nothing because the mayo will act as an oil) until golden on each side.

I use a heavy non stick pan (Anolon Advanced, dishwasher and oven safe to 500 degrees, and impervious to metal utensils), and the only mayo allowed in our house is Hellmans, and sometimes I will cover the pan after flipping the crab cakes for the last two minutes which makes them super moist and fluffy. I have even gone from the stove top to the broiler right in the same pan. All of this can be done in any heavy cast iron or SS pan as well.

One pound of crab meat yields 4 cakes with the two of us. Mine are a tad larger than the wife's.

I promise this is as close as you can get to an east Baltimore kitchen from the turn of the century!

 

Camping

 

Very Nice! Thanks for sharing.

Not camping!