It's not exactly the same as my recipe, but it's close, and it gets the big stuff correct (though "cover and refrigerate at least an hour" should really suggest a lot longer). Zimmern actually went to the trouble to talk to someone from Baltimore when he developed his recipe. It shows.
Also, this:
"There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery."Preach it, Andrew. Preach it.
3 comments:
He's missing Old Bay in his recipe!
He is!
But I feel like sometimes even Old Bay enthusiasts have differing opinions on whether liquid hot sauce or Old Bay works better. I am, of course, firmly in Old Bay's camp. But I wonder if this is more of a liquid vs. solid thing than anything else.
That said, he should've mentioned that!
As a Baltimore girl, I am in the Old Bay camp for sure. At least he got the saltines & worstershire right.
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