Greetings and salutations foodie football fans! This Saturday PSU plays the Navy "rams" right here at home in Happy Valley's Beaver Stadium. I've heard it said (via one of you BSD'ers), that Navy's arch-rival, Army, roasts a goat for that annual tailgate. After pondering that suggestion, I decided I wouldn't want anyone roasting a lion in PSU's honor, so, I'm taking the high road for this menu. In honor of all those handsome midshipmen and beautiful midshipwomen, in true Chesapeake-style, I'm cooking up my favorite recipe for: Crab-ilicious Maryland Crab Cake Sandwiches!
My crab cake sandwich recipe is a spin-off of one of Chesapeake's oldest seafood restaurants: Faidley's. I ate this crab cake sandwich about four years ago and proclaimed it to be the best of the best. The simplicity of it is awesome. A jumbo lump crab cake, crispy on the outside, flaky and tender on the inside, and, spiced so as to let the crab meat shine through. It is served atop 2 slices of soft, cottony "Wonder"-type bread with lettuce leaves and a thick slice of tomato. For me, it was love at first bite:
Don't have the time to make crab cakes? Too tired to make crab cakes? In that case, you'll need a really easy, delicious, kick-ass, substitute for crab cakes!...
... Maryland Lump Crab Imperial!!! Five minutes to mix together, twenty minutes to bake (in individual ramekins or one 9" pie plate, your choice). CRAB-ILICIOUS!!!
Last week was a close one. I drowned my sorrows in a vat of G&T's but have decided that now is no time to give up the ship!!! I feel a win coming on...
For these and all my recipes, just check out Jessedots Mom's Foodie Blog
For The Glory,