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UNDERNEWS

Undernews is the online report of the Progressive Review, edited by Sam Smith, who covered Washington during all or part of one quarter of America's presidencies and edited alternative journals since 1964. The Review, which has been on the web since 1995, is now published from Freeport, Maine. See main page for full contents

November 15, 2009

HELP THE EDITOR

The other evening, facing a plate of Maine crab cakes I suddenly got the urge to douse them with butter and maple syrup. This was not something I had dreamed up; it came from some deep corner of memory. And, boy, was I glad. It was delicious.

But when I mentioned this to others, seeking the origin of this inclination, I found no one who thought I was anything but a bit nutty. The web wasn't much help although I did find a Maryland Eastern Shore "classic recipe for crab cakes as they are traditionally prepared" that included a tablespoon of pure maple syrup included in the basic formulation.

I suspect it's a southern thing, perhaps from my DC childhood, but if anyone can give any context it will be appreciated. With or without cultural context, however, I plan to continue to pour maple syrup on my crab cakes.- Sam

11/15/2009

1 Comments:

Anonymous Tom Puckett said...

Question (plus the text of your article) to a co-worker who lives just over the Bay Bridge in Stevensville and who regularly uses his crabbing license to get his daily bushel or whatever it is during the summer:

Sam Smith is the editor of The Progressive Review, long time based in DC, but now in Maine. Have you ever heard of maple syrup connected with crab or crab cakes?

Answer: Never. Sounds kinda gross.

There may be a clue for you in the Walter Cunningham (Jr.) dinner scene in To Kill A Mockingbird . . .

November 16, 2009 8:03 AM  

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