Capt’n Crabby encourages spontaneity and creativity in your crab cake making. He has a secret recipe, but being the smart guy that he is, he’s not sharing it with you! For a Capt’n Crabby cake, you’ll have to visit the truck. You can track its’ location here.Below is a basic ingredients list for creating your own crab cakes, and some links to articles about crabby recipes and culture. If you’re a home cook in Denver, your biggest challenge to producing an incredible crab cake is probably the quality of the crab you can procure. Once you’re satisfied on that count, get cookin’! And have a crabtastic day!
Lump or Jumbo Lump Blue Crab
Old Bay Seasoning
They can be either broiled, pan fried, or deep fried.
How to Cook Perfect Crab Cakes from the Guardian
Yelp’s Recommendations for Crab Cake Restaurants in Edgewater, MD (crab cake ground zero)
A recipe for Potato Chip Crab Cakes
Chateau de la Chauvinieire’s 2005 Granit de Chateau-Thebaud
Where would less than $20 buy you a bottle of wine, that took over 4 years to make? It’s doubtful California would provide you with such a deal… But the Northwestern part of the Loire Valley in France, where Muscadet, also known as Melon de Borgogne, is grown and made, has provided us with Chateau de la Chauvinieire’s 2005 Granit de Chateau-Thebaud. The terroir here is truly unique. Its granite base called “Granit de Château-Thébaud”, occurs in one very localised area (4%) in the Muscadet vineyard. These granite terroirs, which are extensively weathered, guarantee both an excellent natural drainage and a perfect rooting environment for the vines. Because this area is so far North, farmers began planting Muscadet. This varietal is less prone to frost damage. The region is planted with mostly Muscadet, much of which is made into mediocre wine. However the 2005 Chauviniere is unique. Firstly, the vines of this hectare are 45 year old on average, some are over 90 year old.
Another unusual characteristic of the Granit de Chateau-Thebaud is that it’s matured “sur lie fine” for 4 years in underground tanks. This technique is more commonly found in the process of making Champagne, but is not typical, certainly for this length of time for most still wine. Normally, when wine is transferred from the barrel it’s aged in the “sur lie”, or residual yeast and other particles that fall to the bottom, are left behind. In this special case, the “sur lie” sits with the wine for 4 years, and as the yeast cells, skin, seeds and other grape solids break down, they release amino acids and proteins. This process contributes to a toasty, yeasty character that can add creaminess, texture and mouthfeel to the wine.
This practice in the Loire is only about 100 years old. It’s been speculated that wine makers would set barrels aside for special occasions, but then discovered that after a year or so, the wines had more texture and aroma.
If lush, tropical, buttery fruity wine is what you drink, Muscadet may not be the wine for you. But if your palate pleaser is refreshing, green apple and melon, with a more luscious mouthfeel, and a bright minerally finish, this 2005 will hit the jackpot. It paired magnificently with our crab cakes and would also work with any shellfish, cheese plate or lighter fare. The wine is extremely limited, but available at Joy Wine and Spirits, 1302 E. 6th Avenue.