I just got back from a two week tour around the Chesapeake Bay. Two things I'd like to make at home.
1. Robert Morris Inn Crab Cakes. Man these things are good!!! They seem to have no binder yet don't come apart while being cooked. Deep fried in my case.
2. The 8 or 10 layer Smith Island Cake. How do they do that??? I tried a google search for both but didn't come up with anything useful.
Thanks in advance.