The dish is one of the stars of the Broad Street eatery's seafood forward menu and it's so easy to make.We learned the secrets to juicy, jumbo lump crab cakes at Loch Bar in Center City Philadelphia. This if one of those dishes that is often hit or miss, with more filler than actual crab.This is something you do have to do in stages, but it's easy and some gorgeous crab cakes await you at the end.
"The first time I saw it, I was like: that crab cakes is going to fall apart," O'Halloran says. "It's just on the verge of falling apart, which is what makes it really, really good.""I tell the cooks that you want to do it like you have baby hands, like you have absolutely no strength in your hands, so that you still have those nice, beautiful big chunks in there," O'Halloran says.
"This is the strip where big dramatic restaurants in Philadelphia exist," O'Halloran says. "It's really nice to be a part of that.""People come for brunch and catch a matinee," he says. "Brunch is really busy. A lot of people come in either before or after a show.""We are very seafood forward," O'Halloran says. "We have an extensive raw bar, with oysters clams, mussels, snow crab, king crab, whole lobster and steamed lobster.
Jumbo Lump Crab Cakes From Loch Bar In Center Cit
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