Sunday, July 31, 2011
In recent years, I've tried crab cakes in a lot of restaurants. Often, they are made with too much filler and are more like bread or stuffing cakes. Since I've gotten used to the blue crabs found in the rivers off the Chesapeake Bay, it's hard to travel far and find good crab cakes. Early in the summer, when we were at Lake Tahoe, I ordered the crab and found it had a completely different flavor there. Once, I ordered the crab cakes in an Irish pub in Hilton Head, SC only to discover they weren't at all what I expected.
Back Fin of Williamsburg, VA usually has good crab cakes especially in the summer when back fin crab is abundant. Last week, I dined in Amuse Restaurant at the Virginia Museum of Fine Arts and discovered the best crab cake entree I've had in a long time.
I've never learned to cook crab cakes myself, but wherever we travel, I'll continue to try to find the world's best crab cakes.