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Here is an interesting article from Chesapeake Life magazine: It's a Crab Cake world If it's made with tofu or zucchini or spiked with Italian seasonings or Hawaiian pineapple and ham, is it still a crab cake? Our writer laments the globalization of a traditional Chesapeake dish. http://www.chesapeakelifemag.com/index.php/cl/features_article/fe_its_a_crab_world_jf09/fe_its_a_crab_world_jf09/

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