Quinn's Crab cakes
When David Quinn opened Quinn's Prime & Vine in 2005, he quickly realized that there was a demand for delicious crab cakes.
"It took several tries to get the recipe right. Since local and sustainable ingredients were important I use only fresh, local Dungeness crab. I dropped all the usual Chesapeake spices in order to make the crab the feature ingredient" Quinn said. "The customers quickly responded and the feedback was great."
All Quinn's fresh crab is delivered weekly.
"Since all of the work is hand-work, it takes hours of prep to cut up the celery and green onions. We form each and every crab cake by hand and applying the bread crumbs. At this point we are making 500 crab cakes every week. It's not enough. And we're working on ways to step up our production without sacrificing our quality," Quinn said.
Today, Quinn sells his crab cakes at the Beaverton Farmers Market with the help of Heath, whose friendly personality pleases customers.
After 11 years of selling his crab cakes at the market, Quinn still sells out every Saturday.
"I think that customers see a good mix of the long-standing vendors mixed with the new trends in food that they see in food magazines and on TV. As far as I can tell, this is the only farmers market that has a crab cake vendor west of Baltimore. We feel attached to this market and we know that our unique item makes this market special. It's a great match," Quinn said.
Stop by Quinn's booth EARLY this Saturday and pick up your crab cakes before they sell out.
Beaverton Farmers Market
Southwest Hall Boulevard, between Third and Fifth Streets, Beaverton