Hi, Richard:
The very best crab cakes are made from backfin lumps. Sorta like "tuna" and
"albacore tuna". As for terse-ness, I'm a silent mic.
73, Dave, N3HE

"Richard Clark" wrote in message
...
On Sun, 13 Jun 2004 05:34:16 -0400, "David J Windisch"
wrote:
Backfin lumps, OM?
chowder to confirm your observation (makes me glad I abandoned that
metaphor for excellent Chesapeake Crab Cakes).

Hi Dave,

Sorry, but that was too terse.

I wasn't in D.C. but for a short event. It was not long enough to
sample the full gustatorial offerings of the region - if that was the
implication. Also managed to run across a bottle of my favorite Rhum
St. James. (Should'a brought a bottle of that back to read this
thread through its bottom.)

73's
Richard Clark, KB7QHC