Has anyone read James Michener's "Chesapeake?" Back in the "day" crabcakes were made with a filler of cornmeal of maize (fresh corn). don't know if there were any seasonings, i.e., Old Bay or even egg or mayo filler. I haven't read the book and the "recipe" in many years. But, the crabcake that originated back then is a far cry from all of the fuss and muss of what constitutes the best crabcake that now exists in this region.
Hey, it's oyster season. Let's change the subject, if you please, and provide the opinions as to the best fried, broiled oysters. I don't want to hear about the raw versions. Love them, but won't eat them raw anymore--just like I don't eat steak tartare anymore.
I vote Pappas in Glen Burnie as having the BEST fried oysters. Am awaitng the feedback. thanks to all. FoiGras