The World's Best Concession Stand Crabcakes

It was mid afternoon in Northern Virginia, at a little town fair. You've probably seen the type, plywood booths selling cotton candy, softserve ice cream and frozen -> microwaved corndogs. (These last are abominations, settle only for freshly dipped and fried dogs served with mustard. Yum) Also, little tent type booths selling "art" that seemed to be made primarily of coke cans and rusty wire, or wooden toys turned out by retired engineers. Upon arrival, I had two thoughts: first, there would have been approximately 254,876 more people if this was in Southern California; second, where is the "food" court?

When I saw that sign, I knew there was no way I could pass it up. I mean, come on, "The World's Best"? I wasn't exactly qualified to judge, as I'd never before eaten a Concession Stand Crab Cake, but I plunged ahead nevertheless. As I slowly moved to the front of the line I noted that the crab cakes didn't come from a box - good. Buns fried in butter like substance, pleasant aroma, no heat lamps - good, good, good. So I forked over my $5 and got, well, The World's Best Concession Stand Crabcake. Nice juicy lumps of crab meat crisply fried and pleasantly spiced. I've spent more on crabcakes that weren't as tasty many times.

I'm amazed and pleased when I come across a treasure like this. Now just one question remains. What is Old Bay seasoning, and why did I see it all over the region? As usual, I'll turn to Google for answers and post if I find anything interesting.