Wednesday, March 11, 2009
Since I discovered Maine crab, I won't buy any other kind. It's essential for crab rolls, which are definitely superior to lobster rolls. Last week, on that beautiful Saturday, I wanted to make crab for dinner, as a salute to the evanescent nature of spring.
I strolled over to the Lobster Place, but they were down to only one container of Maine crab--I guess other Maine expats or Maine-by-marriage types (like me) had the same idea. Headed to Citarella and picked up another half pound there. The difference was noticeable: Citarella's crab is to the left, Lobster Place to the right. While the crab from Citarella was absolutely fresh and unimpeachable, the crab from Lobster Place, reached up with its claws, tweaked my nose and shouted: "Crab! Ocean!" I found the larger chunks more appealing as well.
Given the disparity in the appearance of the two, I decided on crab cakes instead, using even less mayonnaise and few breadcrumbs that usual. The smaller and larger chunks melded well, yielding damn near perfect crab cakes. Next time I'm making crab rolls, however, I think that the Lobster Place would be my first choice.
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