Truth be told, I had planned out a bunch of different recipes to post in the spring/summer months that I haven’t yet shared. I still have a bunch of awesome ones coming, but then suddenly it hit me.
I’m from Maryland! And (as I said in my last post) a self-proclaimed crab aficionado. Why aren’t I sharing the ultimate summer recipes? Well, at least if you’re from Maryland, that is.
Yes, you guessed it. Crab cakes are one of them, but today I’m sharing my Old Bay Steak Fries and Old Bay Tartar Sauce, perfect for dipping these babies in and perfect for the crab cake.
Crab cakes are coming next week! Gotta make you wait for the good stuff.
Well, no these fries are pretty perfect. You can’t beat a huge chunk of lump crab meat, but these fries…. come as close as they can to crab meat, in my opinion 🙂
If you can’t tell, I like crabs. I actually wrote a whole food writing piece on the blog about my love for picking crabs…
“I am the first one to sit down at the table and the last one to get up. I used to get teased a lot about it by well-intentioned family and maybe the fat girl in me should be embarrassed, but I don’t mind anymore. With age I now decisively believe that it says a lot about a person if they don’t like to pick crabs. As Julia would say, “People who love to eat are always the best people”. So alas, every year I sit at that table as long as I can, savoring every little bite as my pile of scraps grows bigger and bigger.
Despite the open air and expansive land, the smell of Old Bay swarms around you. I grab the one in front of me that’s caked in the orange seasoning. Jiggle it- it’s a heavy one! Then begins the mindless task of picking a crab. To me it is like riding a bike. A task that requires no thought at all so much so that it is a difficult thing to teach to newcomers.”
But more on that here…
Clearly. It’s my fav.
Today these fries aren’t revolutionary in that it’s the basic root vegetable roasting process I always use that always comes out perfectly every time (thanks Mark Bittman for helping me master that), just with a little twist.
The twist? Old Bay. The best seasoning out there, in my book 🙂