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Spike Gjerde makes an appearance in the award-winning Garden&Gun, one of my favorite magazines, with his crab-cake recipe.
In the magazine's August/September issue, Spike, chef/co-owner of Woodberry Kitchen, talks about using local crab and the importance of making sure all the shell is removed from the crabmeat before making the patties.
He shares that he "uses a black light to illuminate any remaining bits of shell." Wow, that's diligent!
If you haven't seen Garden&Gun, you can pick up a copy at Barnes & Noble. It's a wonderful Southern mix of stories from, yes, guns and music to food and travel.
In this issue, there's also a great story about Derek Trucks and Susan Tedeschi, the husband-wife team who are headlining Hot August Blues at Oregon Ridge on Aug. 20.
I just bought their Revelator CD. It's great music to cook by.
