Between the Food Network and culinary-based reality shows like "Top Chef" and "Hell's Kitchen" cooking has gone from being an essential chore to becoming an art in its own right.
And these days everyone's an artist. A few clicks of the remote is all it takes to garner a crash course in the culinary arts, making the novice a wanna-be expert and everyone think they are their own "Top Chef" (if only in one's own mind).
From knowing that extra virgin olive oil is an essential kitchen staple (thanks Rachel Ray) to reassurance that it's OK to cook with butter by the pound (thanks Paula Dean), television has brought expert chefs and their tips and techniques into our living rooms and the results are pouring out onto the dining room table. And now Richmond.com is jumping on board and kicking it up a notch (thanks Emeril) by bringing you the techniques of our own local culinary talent.
This month, Chef Ron Joseph of Strawberry Street Café and sous chef Seam Sung share the secret behind the café's delicious Maryland Crabckes.
Cooking Tips 101
How to make a proper Maryland Crabcake In medium sized a bowl, pick apart your crabmeat with open (wide spread) fingers so you don't break up the lumps. Very important.Pour in crushed crackers and gently fold into broken up crabmeat, using open fingers. You are still trying to avoid breaking up those lumps of crab.Pour in imperial sauce (all other ingredients thoroughly mixed) and gently fold into crabmeat mix, still using open fingers. |
For more than 30 years Strawberry Street Café has been serving Richmond diners and now Chef Ron has handed over the recipe and his technique for one of the restaurant's most popular menu items. I'll give you a hint, it turns out that the secret to the crabcakes is all in the mixing. Maryland Crabcakes
INGREDIENTS:
One pound lump crab crabmeat
3 tablespoons mayonnaise
one small egg
1/8 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
1/2 lemon – fresh juice
1 tablespoon diced pimientos and juice
1 teaspoon Old Bay seasoning
1/8 teaspoon baking powder
1 tablespoon fresh chopped parsley
1.25 ounces club crackers (crushed)
DIRECTIONS:
In a medium-size bowl, pick crabmeat and remove any shells. Use open fingers so you do not break up lumps. Set aside. In a small bowl mix all ingredients except crackers. Mix well as this is your sauce. Add sauce to crabmeat. Then add cracker crumbs. Mix gently with open fingers. Form into balls. Bake at 375 degrees on a greased baking pan for 20 to 25 minutes or until golden brown. Makes 7 crabcakes.
w Strawberry Street Café is pleased to announce the return of its exclusive wine tastings at the restaurant. Starting in November, "Wine School" will be held on the second Tuesday of every month. $29.95 gets you a seat, samplings of several wines, appetizers paired with the wine and a presentation and lesson from a local wine distributor.
wStrawberry Street Café
421 N. Strawberry St.
(804) 353-6860