To Fry or Not to Fry A Crab Cake

Crab Cakes has become my new favorite. One reason is that I can gobble grab meat without all the trouble fighting with their strong shell. Mixing crab cake with salad is such a refreshing dish that deserves to dominate in the appetizer world. See, this crab cake salad with mango chunks at the Fish House in Pier 39, San Francisco.Then there is the crab cake, fried with a tough crumb cover that looks like a dessert cake, at the Nectar Cafe in NYC. I was nervous to break in this crab cake, cuz the last time I had a fried crab cake like this in an Italian restaurant, I couldn't find the crab meat inside. All I sent to my mouth was some ocean-flavored flour concoction.I was surprised to see the threadlike crabmeat holding onto my fork after I went in. The guac on top of the supposedly dry crab meat smoothed the texture. And the corns on the side helped in the same way too. Compared to the first crab cake in Fish House, I feel excited finding the interactions between corns and crab meat -- crispy nacho vs tender crab meat, and juicy corns vs heated fried crab meat in the crumb.They both warmed me up well for the main dish.