Advertisement
 
YOU ARE HERE: LAT HomeCollectionsCrab Cakes
IN THE NEWS

Crab Cakes

FEATURED ARTICLES
NEWS
January 2, 2003 | Jessica Strand
Somebody bet on the bay FrontRunner, at the Santa Anita racetrack, makes a true Chesapeake Bay crab cake. Chef Tom O'Conner combines a pound of Maryland blue crab with cream, mayonnaise, Dijon mustard, red and green bell peppers, chives and Old Bay seasoning. Browned in a pan and finished in the oven, the fist-sized cake is topped with a creamy remoulade sauce and served with ginger slaw and black-eyed pea salad. (Chesapeake Bay jumbo lump crab cake, $18.) FrontRunner, Santa Anita Park, 285 W.
ARTICLES BY DATE
TRAVEL
April 8, 2012 | By Kelly Merritt, Special to the Los Angeles Times
For me, the egg hunt didn't stop when I became an adult. Some people hunt eggs, but I prefer to eat them. As a kid, I thrilled more to the feast than the hunt - as in the feast of hard-boiled eggs and leftover egg dishes that remained in the wake of annual visits from the bunny. Today, modern chefs are pushing any envelope they can get their hands on to honor the egg. Eggs aren't just for breakfast anymore as evidenced by the dishes I've gathered here, many of which have become some of my favorites.
Advertisement
FOOD
February 3, 1999 | ROSE DOSTI
DEAR SOS: I've tried to obtain the recipe for crab cakes from Province restaurant in Frederick, Md., but to no avail. They are the best ever. Could you be of assistance? GLADYS MCDONALD Oxnard DEAR GLADYS: Executive chef Matt Lagrotteria replied swiftly, along with a note saying that the secret to good crab cakes is the meat. The chef also uses a special barbecue seasoning mix found on the East Coast, but any seafood seasoning mix (such as Old Bay) or celery salt may be substituted.
FOOD
October 7, 2010
2009 Panizzi Vernaccia di San Gimignano Tuscany isn't exactly known for its white wines. But San Gimignano, the medieval hilltown bristling with towers, is ground zero for Vernaccia di San Gimignano. The appellation is tiny, just the commune actually, but a few top producers such as Giovanni Panizzi prove that it's possible to make a thrilling white from the indigenous Vernaccia grape. The 2009 Panizzi Vernaccia di San Gimignano is just hitting the shelves now and it's a beauty.
FOOD
August 19, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: Last February I ate dinner at the Oceanaire Seafood Room in Washington, D.C. The food was fab. Can you get the recipe for the crab cakes? They are served as an appetizer and as an entrée. There is nothing like them. The cake is more like a scoop of chicken salad than a formed, consolidated cake. Ellen Eubanks Monrovia Dear Ellen: Oceanaire Seafood Room was happy to share its recipe for these tender, soft crab cakes. The cakes are baked, not fried, and can be assembled a few hours ahead of time and refrigerated, then baked before serving.
FOOD
January 15, 2003
Dear SOS: The best crab cakes I have ever tasted are from the Boathouse on the Isle of Palms in South Carolina. Can you obtain the recipe? Karen Ayling Sherman Oaks Dear Karen: This recipe calls for panko, Japanese bread crumbs. Look for them at Asian markets. They keep their crunch and make a light coating for the crab cakes when fried in the clarified butter. Crab cakes Total time: 45 minutes Servings: 8 1 egg Juice of 1 lemon 1 cup mayonnaise 2 teaspoons Old Bay Seasoning 1 tablespoon chopped parsley 1 teaspoon salt 1/4 teaspoon pepper 1 pound crab meat 2 cups panko, divided 1/2 cup (1 stick)
FOOD
September 10, 2008 | Noelle Carter, Times Staff Writer
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. Ruth Mayle Northridge Dear Ruth: These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick. -- Traxx crab cakes Total time: 30 minutes Servings: 5 Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.
FOOD
November 23, 1990 | MARION CUNNINGHAM
If you love crab cakes, American history and miles of green-grass horse country, head for Baltimore. I did the other week. My mission: to check out the variety of crab cakes and come home with a recipe for the best. One of the interesting variations I tried had a base of mashed potatoes instead of mayonnaise (it was too thick and clumsy for the delicate crab; mayonnaise seems just right).
FOOD
September 22, 1988 | ROSE DOSTI, Times Staff Writer
Dear SOS: Right down the street from your office, in the New Otani Hotel, Commodore Perry's restaurant serves crab cakes in a mild mustard sauce every Friday. Please see if you can weasel the recipe out of them, pretty please. --DIANA Dear Diana: Yes, they are fine and we hope our readers enjoy them as much as we did. Check the supermarket fish counter for the crab meat or try a gourmet food store. However, any crab meat, including canned, may be used for crab cakes.
ENTERTAINMENT
December 30, 1988 | MICHELLE HUNEVEN
"Wow," says my friend Amy as she takes her seat at the Moonlight Tango Cafe. "I feel like I'm in a movie." She pauses, then corrects herself. "Or in a movie about movies." Indeed, Moonlight Tango is decorated to resemble and pay homage to the big, lavish Hollywood version of a swing-era nightclub; it's a work of nostalgia, not for the '30s and '40s themselves, but for the way they were glorified on celluloid in all those wonderful, upbeat Busby Berkeley and Frank Capra movies.
FOOD
August 19, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: Last February I ate dinner at the Oceanaire Seafood Room in Washington, D.C. The food was fab. Can you get the recipe for the crab cakes? They are served as an appetizer and as an entrée. There is nothing like them. The cake is more like a scoop of chicken salad than a formed, consolidated cake. Ellen Eubanks Monrovia Dear Ellen: Oceanaire Seafood Room was happy to share its recipe for these tender, soft crab cakes. The cakes are baked, not fried, and can be assembled a few hours ahead of time and refrigerated, then baked before serving.
FOOD
March 25, 2010
DETAILS Location: 1400 S. La Brea Ave., Inglewood, (310) 673-0824 Prices: Po' boy sandwiches, $4.99 to $10.99; seafood platters, $10.99 to $14.99; Creole classics, $6.69 to $14.99. Best Dishes: Crawfish étouffée, crab cakes, shrimp and oyster po'boy, jambalaya, beignets Details: Open 11 a.m. to 8 p.m. Monday to Thursday, 11 a.m. to 9 p.m. Friday to Saturday, noon to 6 p.m. Sunday. Visa and MasterCard. No alcohol. Nearby street parking.
ENTERTAINMENT
February 5, 2010 | By Mark Sachs
Mireille Enos came to Hollywood looking for an acting gig, and it wasn't long before she nabbed a dual role on HBO's "Big Love." But the 10 years she had spent in New York also gave her a love of the theater, where she earned a Tony nod in 2005 for a Broadway run in "Who's Afraid of Virginia Woolf?" Now she's stretching those stage chops again at the Geffen Playhouse in "The Female of the Species," with Annette Bening, David Arquette and Julian Sands. It's in previews now and is scheduled to run through March 14. It might seem as if Enos, married to actor Alan Ruck (Stuart Bondek on "Spin City")
FOOD
September 10, 2008 | Noelle Carter, Times Staff Writer
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. Ruth Mayle Northridge Dear Ruth: These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick. -- Traxx crab cakes Total time: 30 minutes Servings: 5 Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.
FOOD
June 14, 2006 | Regina Schrambling, Special to The Times
SEATTLE chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant reviewers could write about nothing else. Now he is so famous for his crab cakes that he has written an entire book about them. "I Love Crab Cakes!" is just the latest manifestation of what Douglas sees as a national obsession.
NEWS
February 9, 2006 | Leslee Komaiko
Lincoln The not-so-secret ingredient in Jack Melson's crab cakes? Crushed Ritz crackers, which adds a buttery richness to the cakes, served with a trio of sauces. Stop by Sunday night to get your fix and you can get your game on too, because it's backgammon night. And on Monday and Tuesday evenings, there's live jazz. * Crab cakes, $9. 2460 Wilshire Blvd., Santa Monica, (310) 828-3304.
NEWS
February 9, 2006 | Leslee Komaiko
Lincoln The not-so-secret ingredient in Jack Melson's crab cakes? Crushed Ritz crackers, which adds a buttery richness to the cakes, served with a trio of sauces. Stop by Sunday night to get your fix and you can get your game on too, because it's backgammon night. And on Monday and Tuesday evenings, there's live jazz. * Crab cakes, $9. 2460 Wilshire Blvd., Santa Monica, (310) 828-3304.
FOOD
June 14, 2006 | Regina Schrambling, Special to The Times
SEATTLE chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant reviewers could write about nothing else. Now he is so famous for his crab cakes that he has written an entire book about them. "I Love Crab Cakes!" is just the latest manifestation of what Douglas sees as a national obsession.
NEWS
December 22, 2005
Hotel Bel-Air There are few things more civilized than lunch at The Restaurant at this idyllic property. And even when it's chilly outside, the patio is comfy thanks to a heated floor. The crab and cognac bisque is outrageously good. And there's plenty of lighter fare on the "Spa" menu. * Bisque, $16. 701 Stone Canyon Road, Bel-Air; (310) 472-1211. Zov's Bistro The menu at this recently made-over modern bistro, which takes its name from chef-proprietor Zov Karamardian, spans the Mediterranean.
Los Angeles Times Articles
|