I would say that the outside temperature today was more than a little bit chilly. Fortunately for me, it’s Tuesday and I spent the afternoon lounging inside the warmth of Johnny Mitchell’s Smokehouse. I was super excited about today’s appetizer: crab cakes. With all the distractions like brisket and chicken salad, I had never had Johnny’s crab cakes before.
The two crab cakes are a combination of lump and claw meat. Johnny says his philosophy about crab cakes is to “KISS it” (keep it simple stupid). The crab cakes are as much meat as possible, skipping the additives like potato or bread crumb, which are usually used to make crab cakes. JMS crab cakes are just crab, spices, and a bit of red bell pepper. They’re served on a bed of spring greens with pico de gallo, corn salsa, a lemon wedge, and smokehouse sauce.
This presentation makes for a pretty platter of food, and it even tastes delicious. I can’t call myself a crab cake connoisseur but Johnny’s seem to have the perfect crabby texture and flavor.
Hooray for another culinary triumph that I delighted in eating!
What are crab cakes doing in a barbeque restaurant?
First of all, Jill says that crab cakes are one of her favorite foods and she always wants them on the menu for that reason. Secondly, Jill has a large painting of a crab that she has hung on the back wall of the restaurant. She loves that crab painting but says she feels she has to have crab cakes on the menu to justify keeping the painting up. She thinks everything should be connected, and wi
thout crab cakes that painting would be sorely out of place. What a great combination of love and logic!
Jill's favorite painting: "Meet the Chef" by local artist Keith Lewis
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