Crab Cakes Quotes

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

Being from Baltimore, I'm a crab cake snob, and I'm very particular on where I eat my crab cakes.

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

If a D.C. event doesn't have crab cakes, it's low-rent and you need to flee.

My favorite food in the world is hard shell crabs from Maryland.

Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

I love Baltimore.

I love Annapolis. This is home.

Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.

There is a saying in Baltimore that crabs may be prepared in fifty ways and that all of them are good.

Baltimore's often called the most northern Southern town. It has a distinct essence. It's definitely post-industrial, definitely Rust Belt, very working-class. I grew up outside of Washington, and I felt I was moving to a completely different place when I moved 30 miles north out of college.

Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.

I'm from Baltimore.