Crab cakes are a delicious seafood dish made from lump crab meat, binders like breadcrumbs or crackers, and seasonings. Their sweet, briny flavor and tender texture make them a tasty appetizer or entree. But for crab cake novices, you may wonder – what does crab cake taste like?
An Overview of Crab Cake Flavor
The predominant flavor in a crab cake comes from the crab meat itself. Lump crab meat has a sweet, delicate flavor that is distinctly oceanic. The taste is similar to lobster or shrimp, with notes of the sea. When combined with complementary seasonings, the crab flavor really shines.
Here are some of the common seasonings and ingredients used in crab cakes that influence the overall flavor
-
Old Bay Seasoning – This versatile Chesapeake Bay spice blend contains celery salt, paprika ginger and other spices. It adds warmth and savoriness.
-
Lemon – Fresh lemon juice brightens up the crab flavor. Adding zest boosts citrus notes too.
-
Parsley – Fresh parsley has an herbal, grassy taste that pairs well with seafood. Chopped parsley adds freshness.
-
Worcestershire Sauce – The fermented tamarind and molasses in Worcestershire imparts tangy umami. A dash or two can amplify savoriness.
-
Mayonnaise – Mayonnaise acts as a binder, but also adds a creamy richness that balances the brininess of crab.
-
Breadcrumbs – Dry breadcrumbs soak up excess moisture for better texture. They add some neutral floury notes.
-
Salt & Pepper – A delicate sprinkle of salt enhances natural flavors while pepper contributes a subtle spiciness.
When these ingredients come together, you get a cake with sweet crab as the star and complementary flavors that accentuate, rather than mask, the delicate seafood. The result is a medley of sweet, briny, zesty, and savory flavors in each bite.
Regional Differences in Crab Cake Taste
Crab cakes are popular on both coasts of the United States. But Mid-Atlantic and New England crab cakes have some distinctions in taste:
Mid-Atlantic Crab Cakes
-
Use blue crab meat native to the Chesapeake Bay
-
Liberal use of Old Bay seasoning
-
Sometimes use crushed crackers as a binder
-
Broiled or fried
New England Crab Cakes
-
Often use peekytoe crab meat from Maine
-
Season more simply with lemon, parsley, Worcestershire
-
Bind with breadcrumbs
-
Usually pan-fried
So while the core ingredients are similar, the types of crab and seasonings used in different regions impact the nuances of crab cake taste. Mid-Atlantic crab cakes have more overt spice while New England versions let the crab flavor shine through.
Tips for Maximizing Crab Cake Flavor
While most crab cake recipes result in a tasty dish, you can dial up the flavor with a few simple techniques:
-
Use fresh, high-quality lump crab meat. Canned crab meat is uneven in flavor.
-
Add crab meat in large chunks to retain texture. Avoid over-mixing.
-
Season judiciously. A light hand prevents any single flavor from overpowering.
-
Chill the crab cakes before cooking so they hold together better.
-
Cook them until golden brown. Pan frying or broiling adds caramelized notes.
-
Serve with lemon wedges, remoulade sauce, or other condiments to cut richness.
-
Accompany with lighter sides like a crisp slaw or salad to let the crab flavor shine.
With delicious crab as the star and a balance of complementary flavors, crab cakes are a treat for seafood lovers. The sweet crab flavor really comes through when cakes are seasoned properly and cooked to perfection. So next time you enjoy this classic dish, savor the tastes of the ocean in each bite.
What You’ll Need To Make Maryland Crab Cakes
- Eggs: Help bind the crab cakes so they hold together when cooked.
- Mayonnaise: Adds moisture and richness to the crab cakes and serves as the creamy base of the tartar sauce. Use a good-quality brand like Hellmann’s or Duke’s for the best flavor.
- Flavorings: A mix of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley gives the crab cakes classic Maryland flavor with a touch of tang, savoriness, and freshness. (The mustard also adds a little zip to the tartar sauce.)
- Celery (optional): Adds a bit of crunch to the crab mixture—nontraditional but a nice touch. Skip it if you’re a purist.
- Lump Crab Meat: The star of the recipe. Fresh, high-quality lump crab meat is best—look for it in the seafood section in clear plastic containers resting on ice. If that’s not available, go for refrigerated crab meat like Phillips. Avoid canned shelf-stable varieties.
- Panko: Light, flaky Japanese breadcrumbs that help the crab cakes hold together without weighing them down.
- Vegetable Oil: Used for pan-frying the crab cakes until golden and crisp.
- Tartar Sauce Add-ins: Sweet pickle relish, red onion, lemon juice, and black pepper give the sauce classic flavor with the right balance of sweetness, acidity, and bite. Adjust to taste.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. To start, whisk together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl until well combined.
Step 2: Mix in the crab and panko. Add the crab meat (double-checking for any bits of shell or cartilage) and the panko. Gently fold the mixture together until just combined. Be careful not to break up the delicate crab meat too much—the lumps are the best part!
Step 3: Shape and chill. Form the mixture into 6 cakes, using about ½ cup for each. Place them on a foil-lined baking sheet, cover, and refrigerate for at least an hour to help them firm up. Don’t skip this step—it makes a big difference in helping the crab cakes hold their shape when cooking.
Step 4: Cook the crab cakes. Preheat a large nonstick pan over medium heat and add a thin layer of oil. Once hot, add the crab cakes and cook for 3 to 5 minutes on the first side, until golden brown.
Carefully flip the crab cakes and cook for another 3 to 5 minutes until both sides are golden and the centers are hot. Watch out for oil splatter!
Step 5: Make the tartar sauce. In a small bowl, mix together the mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper. Whisk until smooth, then cover and chill until ready to serve.
Step 6: Serve. Serve the crab cakes on a platter with the tartar sauce on the side. Enjoy!
Crab cake Recipe Video Tutorital
A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection.
- 2 large eggs
- 2½ tablespoons mayonnaise, best quality such as Hellmanns or Dukes
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
- 1 cup mayonnaise, best quality such as Hellmanns or Dukes
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes wont hold together well.
- Note: The nutritional information does not include the tartar sauce.
Powered by
- Serving size: 2 crab cakes
- Calories: 299
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 1141 mg
- Cholesterol: 275 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Best Seafood in North America? Crab Cakes #seafood #crab #crabcakes
FAQ
How would you describe the taste of crab?
Crab meat is generally described as having a delicate, slightly sweet, and briny flavor, reminiscent of the sea. The texture is typically tender and slightly firm, offering a pleasant chewiness.
Are crab cakes good to eat?
They are also good for you. According to several studies, seafood – including crab meat – is rich in nutrients and low in calories. Crab meat, itself, is low in mercury, fat and calories and high in protein (one serving of crab has twenty grams of protein) and omega 3 fatty acids.
Do crab cakes smell fishy?
It is okay only if the smell is very light, because all sea foods have fishy smell. However, if the fishy smell of crab is strong, it means the crab has gone bad.
Are crab cakes soft or hard?
Baking the crab cakes will result in a slightly softer texture. The butter used to grease the baking dish and brush the crab cakes add a nice little sweetness. Overall, it’s the “crabbier” crab cake. Sautéing, depending on the heat of the oil, creates a crunchy outside with a soft inside.