Recently my favorite fish monger (Tommy Gomes at Catalina Offshore Products) introduced me to hiz newest product, Baja Crab. A flaky, sweet, lump pacific stone crab meat.

You can imagine my excitement, I could not wait to get home and play with crab cakes and crab salad (let’s be honest, just standing in from of the fridge eating directly from the tub).
I one question to ask myself;  “should I make a Maryland style crab cakes or a Southern style crab cakes.” That is where battle crab cake began.

Southern Style Crab Cakes (left) and Maryland Crab Cakes (right) with coriander pickled corn and blanched green beans.

The results, they both won. That is we love the flavor of the Southern style crab cake, with its bell peppers and Creole Seasoning. While we agreed that the light texture of the Maryland crab cake was amazing. The next step is to buy another tub of crab meat and perfect a recipe for the marriage of the two.