January 12, 2017
In Search of the Perfect Maryland Crab Cake
I hold my colorful Crab Marty Mummert metal sign, with another
Mummert sign in the background. Yes, I am a fan! :o)
It was December 30th. Christmas, with all its joyous preparations, was already a sweet fading memory. The yummy holiday goodies had been gobbled up before New Year’s diets would begin. The array of wonderful Christmas gifts had taken up residence in their appointed locations throughout my home. My star-topped towering green pine, and retro shiny aluminum Christmas trees, were at T-minus 24 hours, and counting, before their dismantling. I was now ready to dine out. I was hungry for a Maryland crab cake!
My son and I, in front of our Christmas tree, happily wear two of
our 2016 Christmas gifts; he in his Santa Cleveland Cavs basketball tee
and I in my cute “It’s a Small World” top.
I love a good crab cake, and having lived in Maryland (the king of crab cakes) for over 10 years, I have a discerning/picky palate where crab cakes are concerned. My hubby, during a business meal, had found a crab cake that he was sure would meet with my approval. With anticipation, we drove through the rain, arriving at Pappas Restaurant & Sports Bar in Glen Burnie. Walking through the front door, a”Home of Oprah’s Favorite Crab Cakes“sign met my eye.
This Oprah sign greets restaurant patrons as they walk through the front door.
Oprah’s Winfry’s photo is proudly displayed on Pappas’ wall.
Oprah often has these crab cakes shipped to her,
according to the Baltimore Sun article here.
(I apologize for the poor quality of this photo.
You can see the snowman Christmas tree’s reflection on the right-side of the glass. :o))
I knew exactly what I wanted to order, even before being seated: Crab soup and a crab cake.
The luscious cream-based crab soup was brought out first, piping hot. It did not disappoint! YUM!
The next course was wonderful, as well, as a snowball-sized crab cake was set before me. Oprah and my husband were right, Pappas’ crab cakes were delicious! Large pieces of crab, with just the right amount of seasoning, forming a glorious Maryland crab cake!
The luscious crab soup did not disappoint! YUM!
Old Bay spice, a (made in) Baltimore tradition, was available in a shaker at the table.
I loved the shaker idea so much that after my meal I went out and bought a shaker and filled it with Old Bay for my own house. :o)
Pappas crab cakes were indeed delicious!
My hubby, Dale, enjoys his crab cake meal, and is happy that I agree. :o)
I have had the pleasure of enjoying several wonderful Maryland crab cakes while residing in The Old Line State , but I am still on a quest for the perfect Maryland crab cake recipe to create at home. I do, however, have a seafood recipe to share with you today. This rich and creamy soup tastes like you have been in the kitchen all day, but actually uses Safeway
Tuscan Tomato & Basil Bisque as its base. The “hardest” part of the whole recipe is peeling the shrimp.:o) If you are not a shrimp fan, this recipe can also be made without shrimp, for a rich, plain tomato bisque.
Easy Tomato and Shrimp Bisque
1 (24 ounce) container of Safeway Select’s Tuscan Tomato Basil Bisque (sold near deli)
1 (12 fluid oz.) can Evaporated Milk
2 Tbsp. freshly grated Parmesan Cheese
½-1 pound shrimp*, steamed lightly with Old Bay at the grocery store,
Cut shrimp into half, or in thirds
Old Bay Seasoning
Fresh Ground Pepper
Put together in nonmetallic pan: soup, evaporated, milk, and Parmesan Cheese.
Heat just before boiling.
Add cooked, cut shrimp until warm.
Ladle soup into bowl, and garnish with additional Parmesan Cheese, Old Bay, and Pepper, if desired.
*I recommend Gulf shrimp, but am biased, having lived in Houston by Galveston Bay for 16 years.
Serve with tossed Salad and French Baguette, if desired.
Thanks for Reading!
I attempt to post every other Thursday. Think of Thursday as I’m Annette days. :o)
I plan to post next on January 26.
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Your encouragement that keeps me writing! :o)
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My free calendar from Pappas Restaurant & Sports Bar to assist me with my
blog posting this year. :o)