Crab cakes are one of those foods that are seemingly all-American. Though there are certainly other varieties of seafood cakes or fishcakes found around the world, the crab cake is considered a part of the culinary canon of North America. With ample coastal waters crawling with a number of crustacean species, Native Americans captured, cleaned, and consumed crabs. In fact, it is speculated that indigenous people living around the Chesapeake Bay may have created the first crab cakes by combining meat picked from then-abundant blue crabs with other local ingredients (such as cornmeal and bear fat) to create patties.
As such, its no surprise that crab cakes are closely associated with the state of Maryland, which is inextricably linked to the Chesapeakes culture and history. In Baltimore and elsewhere around Maryland, crab cakes are a popular specialty that garner serious devotion and stir up equally adamant arguments. Maryland locals know how they like their crab cakes and they know that other takes are just plain wrong.
But, Maryland isnt the only place with crab-filled waters and a taste for the cakes. Louisiana is actually the largest producer of blue crabs in the nation. Thats why youll find crab prepared in a number of ways, including Louisiana-style crab cakes. With two states offering two styles, lets break down how they differ and how they reflect the cultures of where they are derived.
Maryland crab cake Crab cakes in Maryland traditionally consist of no other ingredients than jumbo lump meat picked from steamed blue crabs, a very small amount of binder and maybe a spice with a significant tie to the state like Old Bay.
What is a Louisiana crab cake?
Louisiana cuisine isnt known for its subtlety or reservation. Instead, big, bold flavors and textures abound in this melting pot of Indigenous, French, African, American, Spanish, and Caribbean cooking styles. The sweets are sweeter, the spices are spicier, and the crab cakes are bursting with both fresh crab meat and crunch. That isnt to say that the crab meat isnt still venerated, just that Louisiana-style crab cakes add in a few more notes to accentuate the crab.
Blue crab meat from the Gulf of Mexico is still the main protein. However, inside of a Louisiana-style crab cake, youll find more of each binding agent, which includes eggs, breadcrumbs, and possibly mayonnaise. Therein, you may also find minced vegetables like green or red onion, bell pepper, or celery adding texture and flavor to the crab cake.
There will likely also be some Cajun or Creole spice mix making things nice and piquant. Once formed into patties, Louisiana-style crab cakes diverge even further from their Maryland counterparts. Typically, they are dredged in breadcrumbs or cornmeal before being pan-fried in oil. The result is a crab cake with a luscious, yielding interior and a supremely crunchy exterior.
What is a Maryland crab cake?
With professional sports teams named the Orioles and the Ravens, you might assume that Maryland is for the birds. But, this is firmly crab country, and they have the bona fides to prove it. One of the most beloved regional foodstuffs is steamed crabs simply dusted in seasoning — be it Old Bay, J.O., or some other blend — and served whole for crab devotees to crack into with a mallet and their hands.
For those who prefer not to deal with the labor of cracking shells themselves, there mercifully exists the Maryland-style crab cake. This succulent, savory, and sweet seafood treat is an ode to crab meat. You may have had crab cakes in the past that were wan, doughy, and laughably weak in the crab department; those arent Maryland crab cakes. At eateries around the Chesapeake Bay, chefs try their best to get out of the way of the crab, letting the beautiful, slightly brackish, buttery flavor shine as the top note. These can either be pan-fried or broiled and “restaurant” or “boardwalk” style, but one thing is certain: Crab meat picked from steamed blue crabs harvested in the Chesapeake and beyond makes up the majority of the cake.
How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
FAQ
What is the difference between Maryland crab cakes and regular crab cakes?
What are the different styles of crab cakes?
What is a Maryland style crab?
What is the difference between boardwalk style and Maryland style crab cakes?
What is a Maryland crab cake?
Authentic Maryland Crab Cakes are made with jumbo lump blue crab meat with little filler, Dijon mustard and Old Bay Seasoning plus locals secrets for the perfect cake. It is an easy recipe, but one that is often overthought. Locals will tell you there are never any bell pepper, celery, carrot, onion or garlic in a good cake.
Is Maryland crab cake fried?
However, a Maryland-style crab cake is considered a signature dish of that state. Typically, only Maryland blue crab is used, Old Bay seasoning is added (another product of the state of Maryland) and it has very little filler and basic ingredients so that the sweet flavor of the crab shines. Can Maryland crab cakes be baked instead of fried?
How do you make Maryland crab cakes from scratch?
To make perfect Maryland Crab Cakes from scratch, first set out a large mixing bowl and rimmed baking sheet lined with parchment paper. Then to the bowl add both types of crab meat, crushed crackers, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped herbs, and Old Bay.
What kind of crab is in a crab cake?
Lump Crabmeat: Although the crabmeat is in the lower bottom corner of the above photo, it’s really the most important ingredient. Use jumbo or lump Maryland blue crab if possible. Although all the crab sold worldwide is wild-caught, use Maryland blue crab to keep the crab cakes authentic.