August 19, 2010 |
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.
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.
February 5, 2010 |
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")
September 10, 2008 |
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.
June 14, 2006 |
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. Crab cakes are on menus from coast to coast now, and no longer do you have to reflexively ask if they are made from real crab and not that crime against nature, surimi.
February 9, 2006 |
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.