We’re cooking Maryland style crab cakes with Chef Thomas Duffy from the Spiced Pear at The Chanler.
michelle cruz. el let’s go over to the kitchen with patrick littlrie. >> you’re here to tellte us about crab cakes,es maryland sometime crab cakes.cr why not rhode island style?ty >> because maryland is known for crabs. ab>> ok.k. >> and it’s just what we call my m version, orn, our v ersion of maryland style crab cakes. s cca >> ok. with a rhoderh islandan twist. with thomas duffy’s twist, soso what’s in the ingredients. >> over>> there, we have some jumbo lump crab meat, fennel, pink grapefruit, organic mosh, edible flours, and bull’s blood. >> what was that? >> a microbeat bull’s blood. >> bull’s blood? >> yes. it’s just the name of the beet. he t.>> there’s the crab. you can see the crab, and the — nothing like a crab cake, and is it a quick meal to puto together here? >> once everything is set up, it’s pretty quick, it’s p retty fast. >> a nd the crab,nd boy, that looks — what kin