Maryland Crab Cakes
Growing up in the suburbs of Washington, D.C. my parents used to attach their pop-up camper to the back of the car, throw us kids in the backseat and decamp to the Maryland shore in the Summer months. I don’t have any memories of what we ate during those hot summer months on the beach, but years later when a friend asked me to spend a few weeks at their beach house on the Maryland shore, I jumped at the chance and had my first adult experience of Maryland Crab Cakes, and I adored them.
Maryland crabs are actually Blue Crabs. The species , generally referrred to as Chesapeake or Atlantic blue crab is a saltwater crustacean known for their sweet and tender meat. From a scientific perspective, the need for hibernation is the main reason Maryland crabs taste better than other types of crab — and also tastes better than blue crabs from other waters, according to Steve Vilnit of the Maryland Department of Natural Resources, Fisheries Services. He explains that just like other creatures that hibernate, crabs need to build up fat stores to sustain them through the dormant period. “This gives our crabs a buttery flavor that you won’t find anywhere else,” Vilnit says. “To someone that knows what they are looking for, it is possible to tell by eye which ones are from Maryland, but most likely it will be by taste.” [1]
Crab Cakes are VERY BIG in Maryland, especially from Baltimore up the coast, and people come from all over the country for Maryland Crabs; in fact, there is even an annual Maryland Crab Cake Festival!
Having travelled around the world since those long ago days, I have tried many iterations of crab cakes, but they don’t do it like they do in Maryland! So, several years ago, whilst living in the UK, I decided I really fancied a “proper” Maryland Crab Cake, so I went to the Maryland Tourist Website, and voila! This is the most authentic Maryland Crab Cakes recipe I’ve found and you’ll be hard pressed to find a better or easier crab cake recipe. And the bonus? Shellfish is a Superfood.
Bon appetit.
Maryland Crab Cakes
Equipment
- Electronic digital scales
- Deep Fryer optional
Ingredients
- 450 grams Jumbo Lump Crab Meat 1 pound
- 118 grams Bread Crumbs 1/2 cup
- 1 Egg, beaten
- 5 Tablespoon Mayonnaise
- 1 Tablespoon Parsley, minced [Note 1]
- 1 Tablespoon Worcester Sauce
- 1 teaspoon Prepared Mustard I use a smooth Dijon mustard
- 1 teaspoon Old Bay Spice Mix [Note 2]
Instructions
- Gather and weigh your ingredients
- In a large bowl, combine all the ingredients except the crab meat. Pour the mixture over the crab meat, and gently fold through the mixture.
- Form into six cakes and deep fry in vegetable oil ( I use rapeseed oil) for 2-3 minutes, until golden and crispy. [Note 3]
Notes
