Virginia crabs and scrapple

October 24, 2009

Tracie B and I flew into Baltimore late last night from Austin and stayed at an airport hotel. The hotel was full of soldiers and sailors who had literally just arrived back in the States from their tours of duty in Iraq. We shared a beer with some of them in the hotel bar. Man, were they happy to be home. It was at once moving and joyful to share a drink with them. They were all very sweet to us and seemed eager to chat.

Here are some scenes from our drive down to Richmond, Virginia today, where my cousin Lizzie is getting married in a few hours.

crab1

Charlies Crab House
633 White Oak Rd
Fredericksburg, VA
(540) 371-9988

crab2

Take out only…

cake2

Crab cakes at 2400 Diner in Fredericksburg. Made with sage. I don’t know if that’s the typical herb used to make crab cakes but they were good.

scrapple

Eggs over easy, grits, and scrapple (believed by some to be an American original) at the 2400 Diner. I’d never heard of scrapple before. From Wikipedia:

    Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Fans of scrapple sometimes boast that scrapple contains everything from a pig except the “oink.” Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, black pepper and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste.

Tracie B warned me not to eat it (she knows all about my delicate “Jewish boy” stomach) but I just couldn’t resist. It was delicious…


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