On Aug 2, 1:27�pm, "douglas7773" > wrote:
> Hello all :
>
> I looked at the crab cake recipe on Mikulski's page and can only ask : what
> are Old Bay, Wye River, and/or Chesapeake seasonings ? *What can I
> substitute from the garden or the spice cupboard ? *Didn't want to ask a
> senator in case of really urgent business at hand...
>
> DMM
>
> "Dee Dee" > wrote in message
>
> ...
>
>
>
>
>
> > "Godzilla" > wrote in message
> .. .
> >> Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
> >> top of my preference list.
> >> The 2006 that I tried last night was no exception. It had the
> >> characteristic Citrus and Tropical Fruit overtones, the pale
> >> burnished gold color, the clean nose and long finish plus an
> >> intangible element of good balance. According to Hugh Johnson, Kim
> >> Crawford is now owned by a Canadian company.
> >> It would appear that the new owners have wisely kept their sticky
> >> fingers out of the area of wine making and concentrated upon
> >> merchandising the product. That is not always the case with corporate
> >> buyouts. More often, the bean counters manage to destroy fine things
> >> with their meddling.
>
> >> I made some crab cakes as the entree to set off the wine. There have
> >> been problems in the past with keeping the crab cakes intact while
> >> cooking, but this has been solved from an unexpected source.
> >> Some Googling on the subject brought up the web page of Senator
> >> Barbara Mikulski, hailing from the crab cake capital of the US,
> >> Maryland. On it she had her favorite recipe for crab cakes, which
> >> differed slightly from the one that I had been using. More important
> >> than the recipe, I garnered a couple of important secrets about
> >> methodology. The first was to chill the crab cakes in the
> >> refrigerator for about an hour before cooking. The second was that it
> >> was possible to broil them, as well as the traditional method of deep
> >> frying.
>
> >> We are constantly besieged by well intentioned souls telling us
> >> of "healthful" substitutions, that are certain to ward off all known
> >> diseases and guarantee a longer lifespan than Methuselah.
> >> The pitch invariably ends with "and you'll never know the difference."
> >> That phrase alone is enough to raise my hackles and make me do a one
> >> hundred and eighty degree turn away. Yet, to all rules,
> >> there are exceptions. Broiling the crab cakes proved to be one of
> >> them. Before attempting this technique on the expensive material, I
> >> made several trials using cheap Surimi (imitation crab.)
> >> Once I had the timing and degree of heat established, it was time to
> >> put the can opener to the pound of good Indonesian crab and let the
> >> broiler roar. Three minutes on High heat on each side was ideal for
> >> my stove, although other stoves must vary from my setting. The
> >> result, - perfection. And, I didn't know the difference, except that
> >> I did not experience grease running down to my armpits with each
> >> byte. ;-)
>
> >> I am certain that our Texas senators also have web sites. However, I
> >> doubt that they would contain anything more than self praise for all
> >> the damage that they have aided and abetted during their long terms
> >> in office.
>
> >> Godzilla
>
> > Dear Godzilla,
> > We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. *Wine
> > Spectator gave it 92 pt. $12.99.
> > Unbelieveably, we had this last night also. *With salmon. *I wish it had
> > been crab cakes, too, as *I have a can of Phillips (I believe) Lump on
> > hand.
>
> > I like what you say about broiling, I have been wanting to do this. *I was
> > going to do it this way: fry it in a pan, turn it over and broil to
> > finish, but I like the Senator's instructions and will try it. Thanks.
> >http://mikulski.senate.gov/crabcake.html
>
> > We drink mostly red wines, but we always feel that we should drink a white
> > wine now and then. *This bottle was purchased as a "should" wine. *I had a
> > sip while cooking, then a small glass with dinner, so I tried it with and
> > without food. * I've had this taste before and it is not one that appeals
> > to me. Same with DH. *Frankly I wish that I had liked it; I tried to. *It
> > was a little better at the end of the glass. *The best I could describe it
> > is that it was cloyingly sweet. *I am no good at describing wines. *I
> > appreciate your description. *Clean nose and long finish is hard for me to
> > understand with this wine, and any other wine at this point.
>
> > We say mostly every dinner, "I wonder who else is having this exact dinner
> > tonight."
> > BTW, I also had rabe, and linguine separately sauced with uncooked *fresh
> > tomatoes and basil.
>
> > Thanks for your enjoyable review of dinner, wine, etc.
> > Dee Dee- Hide quoted text -
>
> - Show quoted text -

Old Bay is a trademarked seasoning blend, extremely popular on East
Coast. Here's a copycat version:

http://www.copykat.com/component/opt...recipe_id,672/