What Does Maryland Style Crab Cakes Mean?

These crab cakes are a Maryland classic. They are made with fresh lump crab meat and just enough filler to hold it all together.

Chesapeake blue crabs and crab cakes are so good that they’re almost religious in Maryland. My family is a dedicated devotee. Our favorite crab shacks are all along the Eastern shore and in the area. Every summer, we go to all of them to enjoy the view of the bay and the sand between our toes.

I’d never attempt making steamed blue crabs at home. Big steamers with live crabs? Eww! But I often make crab cakes, which taste just as good and are easier to make (and eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.

Crab cakes are a delicious delicacy enjoyed by many, but the style can vary greatly depending on where you are Maryland and Louisiana are two places renowned for their iconic crab cake styles But what defines Maryland crab cakes and sets them apart? Let’s take a closer look.

A Brief History of Maryland Crab Cakes

Crab cakes originated in Maryland, which is famous for its blue crab harvest from the Chesapeake Bay. The traditional Maryland crab cake dates back over a century and is steeped in history and tradition.

In the late 1800s, wives of watermen in Crisfield, Maryland would create crab cakes from their husbands’ harvest using saltine crackers as a binder. They became popular in restaurants across Maryland’s Eastern Shore. By the 1940s, Maryland crab cakes were being featured in cookbooks, cementing their status as an iconic state dish.

Defining Features of Maryland Crab Cakes

There are a few key features that define the Maryland crab cake style

Lump Crab Meat

The hallmark of a Maryland crab cake is that it contains fresh lump crab meat, prized for its sweet flavor and tender texture. The meat is carefully picked, keeping it intact in chunks rather than shredding it. Using high-quality lump crab meat allows the fresh seafood flavor to shine.

Minimal Filler

Filler ingredients like breadcrumbs or cracker meal are used sparingly in Maryland crab cakes. The goal is to bind the crab meat together while letting its sweet flavor take center stage. Too much filler overwhelms the crab flavor and changes the texture.

Broiled or Pan-Fried

Traditional Maryland crab cakes are either broiled or pan-fried, giving them a crispy brown exterior while keeping the inside moist and flaky. Deep frying is not customary.

Traditional Seasonings

Seasonings in Maryland crab cakes tend to be simple to complement the crab. Old Bay seasoning, a regional blend of herbs and spices, is frequently used. Other seasonings include mustard, Worcestershire sauce, parsley, lemon juice and a touch of hot sauce.

How Are Louisiana Crab Cakes Different?

Louisiana is also known for its love of crab cakes, but the preparation is markedly different from the Maryland style. Here are some defining features of Louisiana crab cakes:

Uses crab claw meat instead of lump crab meat
Has more filler ingredients like breadcrumbs or crackers
Stronger seasonings like Cajun spices, hot sauce, garlic
Fritter-style, often deep fried
Served as appetizers or in po’ boys

So while both states share an affinity for crab cakes, the Louisiana version tends to be spicier, fried, and uses crab claw meat rather than lump crab.

Why Are Maryland Crab Cakes Distinctive?

There are a few reasons why Maryland crab cakes stand out as a distinctive regional dish:

Highlights Fresh Crab

By using lump crab meat and minimal breadcrumbs, the sweet flavor and texture of the crab itself takes center stage. This allows the fresh seafood to be the star.

Reflects Local Ingredients

Maryland crab cakes highlight iconic local ingredients – Chesapeake blue crab and Old Bay seasoning – creating a true taste of the region.

Long History and Tradition

As an historic dish dating back over a hundred years, Maryland crab cakes are ingrained in the local culture and identity. The traditional preparation techniques have been passed down for generations.

Pride in an Iconic Dish

Marylanders take great pride in their crab cakes, which have become an iconic dish synonymous with the state. Locals are eager to weigh in on the proper way to make them.

How to Make Authentic Maryland Crab Cakes at Home

Want to recreate the taste of Maryland right in your own kitchen? Here is a simple recipe for making authentic Maryland crab cakes:

Ingredients:

1 pound jumbo lump crab meat, carefully picked over
1 egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1⁄2 teaspoon Old Bay seafood seasoning
1 teaspoon lemon juice
1⁄4 cup plain breadcrumbs
Salt and pepper to taste
2 tablespoons vegetable oil for pan-frying

Directions:

Gently fold together the crab meat, egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice, breadcrumbs, salt and pepper until just combined. Avoid breaking up the crab meat.
Form into patties approximately 1⁄2 inch thick. Refrigerate for at least 30 minutes.
Heat vegetable oil in a skillet over medium-high heat. Cook the crab cakes for 2-3 minutes per side until golden brown.
Serve with remoulade or tartar sauce and enjoy!

Authentic Maryland crab cakes take just a few simple ingredients and minimal preparation, letting the sweet lump crab meat taste shine. Now you can enjoy this taste of an iconic regional specialty without leaving home! Crab cakes also make a great appetizer for entertaining. Serve them up hot and impress your guests.

Common Questions About Maryland Crab Cakes

Here are answers to some frequently asked questions about Maryland crab cakes:

Should you put fillers in Maryland crab cakes?

Minimal breadcrumbs or crackers are used in Maryland crab cakes as binder, but no more than 1⁄4 cup for 1 lb of crab. Too much filler dilutes the crab flavor and changes the texture.

What kind of crab meat is best?

Lump crab meat, prized for its large chunks, sweet taste, and tender texture is ideal for Maryland crab cakes. Backfin can also be used. Avoid claw meat which can be stringy.

Can you freeze Maryland crab cakes?

It is best to cook Maryland crab cakes fresh, but they can be frozen. Shape crab cakes then freeze on a baking sheet. Once solid, wrap individually and store in freezer bags. Thaw before cooking.

How do you cook Maryland crab cakes?

The traditional preparation is pan-frying or broiling. Shallow fry 2-3 minutes per side over medium-high heat until browned. Or broil 6 inches from heat 3-4 minutes per side. Avoid deep frying.

What do you serve with Maryland crab cakes?

Traditional sides are remoulade or tartar sauce. Also try coleslaw, potato salad or roasted potatoes. For a flavor twist, serve with lemon wedges or an arugula salad with vinaigrette.

Maryland crab cakes are a timeless regional specialty that captures the essence of fresh crab from the Chesapeake Bay. With just a few basic ingredients and simple preparation, you can enjoy this taste of an iconic Maryland dish at home. Now get cooking and savor the sweet flavor of lump crab meat in these classic crab cakes.