Maggie's Farm

Terrific stuff. Cheap, too. We have had Crab Cake recipe wars here recently, but here are some more simple recipes. I put no flavorings in the cakes, because I like the main taste to be the tender, succulent, subtle crabmeat, which is why my favorite food in the world is sauteed soft-shelled crab.

Except maybe Halibut with capers, or Shad Roe with bacon, or Bluefin Tuna belly just seared on the grill, or rare roast beef with horseradish and Yorkshire pudding, or Shepherd's Pie, or barbecued short ribs with cornbread, or Chicken Pot Pie, or black bean soup with jalapenos and mashed potatoes, or plain mashed potatoes, or a real Gumbo made by my Louisiana pal, or a Woodcock dumpling with gibier sauce, black truffle, and Porcini mushrooms, or ...