On Tue, 08 Feb 2005 04:07:51 GMT, "Alan Zelt" >
wrote:

>
>"Julian Vrieslander" > wrote in
>message
>> I'm now living in Seattle, where Dungeness Crabs are the local favorite.
>> They are mighty fine when steamed, ground into crabcakes, or spiced up
>> in Singapore Chile Crab. But for this former Miami boy, cold stone crab
>> claws with mustard-cream sauce are still the best.
>>
>> --
>> Julian Vrieslander
>
>Just a suggestion, but when making crab cakes, try just breaking apart the
>crab meat, not grinding it up. I learned my crab cake bones in Maryland. No
>self respecting crab cake would be done otherwise.
>
>Alan
>
truth be told, the only self-respecting *crabs* are maryland blues and
maybe those from louisiana.

your pal,
blake