We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
When I was a kid, my babysitter would take me fishing for Blue Crabs off the dock. What it required was a string with a hunk of bacon tied to the end. When you gently pulled it up to just below the surface, you needed a crab net to scoop up the crabs clinging to the bacon. Otherwise, they would let go of the bacon.
My Mom was never disappointed to find a bucket of two dozen crabs when she got home.
We have posted, somewhat disparagingly, about the Blue Crab's natural history and the Blue Crab as dining material, (too much effort, basically) but we never have disparaged good Maryland crab cakes, especially when consumed in volume with volumes of bad beer in low-life Maryland tatoo pubs with dogs walking around, after a day of duck hunting.
What a clever country we are. Speaking of clever people, Sippican sends this recipe:
CRAB CAKES 1/2 stick (1/4 cup) unsalted butter, melted and cooled 4 large eggs, beaten lightly 6 tablespoons sour cream 1/4 cup minced fresh parsley leaves (preferably flat-leafed) 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon paprika 1/2 teaspoon salt, or to taste 1/4 teaspoon cayenne, or to taste 2 pounds lump crab meat, picked over 2 cups fine fresh bread crumbs 1/3 cup cornmeal 1/2 cup vegetable oil
tarragon tartar sauce as an accompaniment lemon wedges as an accompaniment
In a bowl whisk together the butter, the eggs, the sour cream, the pa rsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges. Makes about 12 crab cakes, serving 6.
I'd skip the bread crumbs. They dilute the crab meat.
No cornmeal, bleh! Corn is for the livestock. Use Panko breadcrumbs if you must.
Cut the sour cream to two spoons, or just use a little mayo, and add a spoon or two of dijon mustard. Four eggs is way too much, two are more than sufficient for this amount of crab. A little bit of bread crumbs is necessary, but half a cup is plenty.
It also needs about two level teaspoons of Old Bay seasoning, unless you really insist on more.
No need to mess it up with bad beer, either. Hold out for the good stuff!
I read all way to the end of the article and then picked my jaw up off the floor.
These guys take semen from black bass, use it under special conditions to fertilize southern flounder eggs that result in viable female southern flounder with NO "Y" chromosome which will then fertilize female southern flounder eggs in which there will be NO males...all females, which grow 3 times faster.
This is why I remain skeptical as to our human perspective when it comes to anything from "human nature" to "faith in any system".