Maryland style crab cakes are a beloved regional specialty hailing from the Chesapeake Bay area With their simplicity and focus on premium lump crab meat, these cakes encapsulate the essence of Maryland seafood But what exactly does “Maryland style” mean when it comes to crab cakes? Let’s take a closer look at the history, ingredients, and preparation that make this dish so iconic.
A Brief History of Maryland Crab Cakes
The Chesapeake Bay’s bounty of blue crabs has made Maryland a crab epicenter since the 1800s. Early recipes for crab cakes date back to the late 19th century, when cookbooks first featured recipes for “soft crab cakes” and “deviled crab.” The crab cake we know today likely evolved from these early iterations.
By the early 20th century, recipes for “Maryland crab cakes” were appearing in cookbooks and newspapers. The Baltimore Sun published an article in 1910 describing the dish as simply “crab meat mixed with crumbs, seasonings and a binding material, shaped into flat cakes and fried in deep fat.” This simplicity established the essence of Maryland style.
Over time, iconic restaurants and seafood shacks along the Chesapeake Bay became known for their take on Maryland crab cakes. From the Eastern Shore to Baltimore, locals and visitors alike flocked to these spots for the definitive taste of Maryland blue crab. Maryland crab cakes gained nationwide recognition and acclaim as a regional specialty.
What Makes Maryland Crab Cakes Distinctive?
There are a few key factors that define true Maryland style when it comes to crab cakes:
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Focus on Lump Crab Meat Maryland crab cakes are all about letting the sweet, briny flavor of blue crab shine They spotlight lump crab meat rather than heavily breaded cakes Jumbo lump is prized for its impressive chunks.
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Minimal Fillers: A light touch is used with binders like breadcrumbs or crackers. Too much filler overwhelms the crab. Mayonnaise, egg, and mustard add moisture and flavor, not bulk.
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Seasoning: Old Bay Seafood Seasoning adds the quintessential Chesapeake Bay flavor. Worcestershire sauce, lemon juice, parsley, and other herbs balance the brininess.
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Frying: Pan-frying in butter or oil keeps the cakes from drying out while forming a crispy exterior crust. Deep frying or broiling are other options.
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Shape: Patties, balls, and small cakes allow for browning while retaining moisture. Larger oval or rectangular cakes are also traditional.
Beyond these guidelines, cooks put their own spin on proportions and additions while staying true to the crab-forward simplicity.
How Are Maryland Crab Cakes Prepared?
Preparing Maryland crab cakes requires just a few simple steps:
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Carefully check fresh lump crab meat for shells and cartilaginous bits. Pasteurized canned crab can be used as well.
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In a bowl, gently mix the crab meat with light amounts of breadcrumbs, mayonnaise, egg, mustard, Worcestershire, Old Bay, and any other seasonings. The goal is to just bind, not overwhelm the crab.
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Gently form the mixture into patties or small cakes, taking care not to over-mix. Patties around 3-4 ounces are typical.
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Chill the crab cakes for at least 30 minutes to help them hold their shape. Overnight chilling improves texture.
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Pan fry the chilled crab cakes in butter or oil over medium heat. Cook a few minutes per side until golden brown. Alternatively, they can be broiled or baked.
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Serve the hot crab cakes with traditional sides like lemon wedges, coleslaw, and French fries or potato salad. Remoulade and tartar sauce are classic condiments.
Part of the appeal of Maryland crab cakes lies in their preparation. A simple lump crab and spice blend transforms into beautiful, delicious cakes full of sweet crab flavor.
Why Are Maryland Crab Cakes So Beloved?
Beyond their historic roots, Maryland crab cakes earn such affection for several reasons:
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They spotlight the sweetness and delicate flavor of the Chesapeake Bay’s iconic blue crabs. The lump meat steals the show.
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Their simplicity and focus on quality ingredients make them an elegant appetizer or entrée.
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They embody the essence of summer seafood in Maryland and the Mid-Atlantic region.
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When done right, they achieve a perfect balance of textures between the tender crab and crispy exterior coating.
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They allow creativity and flexibility with additions while maintaining their identity.
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They evoke nostalgia for trips to Maryland’s coast and simpler family meals.
Maryland crab cakes distill the very best attributes of regional crab into a celebrated dish with wide appeal. Their deceptively simple preparation only enhances their ability to showcase the star – sweet Maryland blue crab meat. This balance of simplicity, quality ingredients, and celebration of place is what makes Maryland crab cakes so legendary.
Types of Crab Meat
The first thing to know is how to buy the crab meat. We are talking blue crab here, not snow crab, king crab, dungeness crab or stone crab, which have a different flavor profile and texture, thus not working well in this recipe.
And please, please, please… for the love of all things holy, do not ask me if you can use imitation crab meat! You know, the bright orange dyed processed fish stuff. The answer is NO. A hard no.
- Claw– dark meat that comes from the claw, a little more stringy than other varieties.
- Special– smaller pieces, comes from small little crevices or the “special” sections of the crab, good for flavoring and dips.
- Backfin– some larger lumps coming from, you guessed it, the back of the shell, whiter meat, does well in crab cakes, feathery texture.
- Jumbo lump– large chunks of meat, the beauty is the large pieces used for crab meat cocktails or delicious to pop in your mouth plain, very tasty and moist.
What Are Maryland Style Crab Cakes?
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. And in fact, some would say even parsley is a huge no-no. This doesn’t mean that you can’t get a darn good Louisiana or North Carolina style cake with all of these things and using backfin, it just means it isn’t Maryland-style.
When someone says “no filler” they just mean that there is the least amount of binder possible to hold the crab meat together. It is impossible to not use any and even locals will debate until the cows come home about what is the correct filler.
Maryland Style Lump Crab Cakes
FAQ
What is the difference between Maryland crab cakes and regular crab cakes?
A true Maryland crabcake will not have herbs other than parsley and will not contain onions, peppers, or any other additives. Mayonnaise, mustard, Worcestershire, lemon juice, and Old Bay are the only seasonings used.
What makes Maryland crab different?
Maryland crabs are the best because of the “mustard” as we call it, that bright yellow liquid, that sweetens the meat of the crab. This is actually the hepatopancreas, a main component of the crab’s digestive system that looks like tubes acting as the crabs liver and pancreas.
What is the difference between Carolina and Maryland crab cakes?
What sets them apart is the inclusion of Southern ingredients like chopped bell peppers, onions, and sometimes a bit of hot sauce or mustard for an added kick. In Carolina crab cakes, the binder can range from saltine crackers to homemade breadcrumbs, and there’s often a bit more of it compared to the Maryland style.
What is the difference between deviled crab cake and Maryland crab cake?
What’s the Difference Between a Crab Cake and Deviled Crab? Similar to crab cakes and crab imperial, deviled crab showcases fresh crabmeat by enhancing it with seasonings and spices. Similar to crab cakes, deviled crab also uses binders like breadcrumbs and egg to keep the mix together.