Is there a food that is more Maryland than a crab cake? You can find crab cakes on menus all over the country and the world, but Maryland is the only place where they are something that people eat every day. The story of how this became the local specialty dates back to the 19th century and earlier.
Before white settlers came to the eastern shores of the continent, native people all along the coast ate crab meat in many different ways as a protein-rich food. When colonists arrived, these pinchy crustaceans were not of immediate interest. Not only did they hurt fingers, but they were also hard to catch and people thought they were too hard to eat for the calories they gave. However, as better fishing techniques were made and people had more free time, crabs and blue crabs started to become more popular.
Ask any seafood lover where the best crab cakes in the United States come from, and they’ll likely answer Maryland This mid-Atlantic state, especially the Chesapeake Bay region, is synonymous with crab cakes The iconic Maryland crab cake is made primarily of fresh crab meat, bound together with breadcrumbs or crackers, and seasoned with Old Bay seasoning. From street food stalls to high-end restaurants, crab cakes are ubiquitous across the state. But why did crab cakes become so ingrained in Maryland’s culture and identity?
A Long History with the Chesapeake Blue Crab
Maryland’s obsession with crab cakes originates from its location along Chesapeake Bay, the nation’s largest estuary Chesapeake Bay has been a hub for blue crab fisheries since the 1700s. In fact, around 35% of the nation’s blue crab harvest comes from the bay. Marylanders have been catching, cooking, and eating crabs for centuries
Back in the colonial era, crab cakes provided an efficient way to stretch expensive crab meat. By binding the crab with breadcrumbs, housewives could feed more people. The crab cake was born out of thriftiness but soon became a local delicacy. As crab meat became more affordable, crab cakes transitioned from a budget meal to a culinary icon.
How Crab Cakes Became a Maryland Specialty
Several factors allowed Maryland crab cakes to spread from home kitchens into restaurants across the state. Firstly, advances in canning technology in the late 1800s enabled crab processing plants to preserve and export crab meat nationally. Secondly, the rise of railroad networks connected coastal towns like Baltimore to inland markets.
By the early 1900s, canned crab from Maryland was available across America. As tastes grew for crab, vendors in Baltimore began selling crab cakes from street food stalls. Local restaurants also started serving crab cakes, often enhanced with mustard, Worcestershire sauce, or spices.
Over the next few decades, Maryland crab cakes gained nationwide fame at events like the 1939 New York World’s Fair. Soldiers stationed in Maryland during World War II also developed a liking for crab cakes and helped popularize them back home. Maryland crab processors expanded dramatically to meet demand.
Regional Differences within Maryland
While Maryland crab cakes share some key traits, there are subtle regional variations:
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Baltimore – Known for lump or backfin crab meat and minimal filler. Often seasoned with Old Bay.
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Eastern Shore – Typically uses lesser grade crab meat and more breadcrumbs as filler. More heavily spiced.
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Southern Maryland – Characterized by a thicker cake with more filler. Often served fried instead of broiled.
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Western Maryland – Influenced by Pennsylvania Dutch styles, resulting in crab patties instead of cakes.
Regardless of regional differences, Maryland crab cakes uniformly use fresh crab as the star ingredient. Most also contain Old Bay seasoning, which was invented right in Baltimore.
Imitators Try to Replicate Maryland Magic
With their growing popularity, crab cakes are now served along both coasts of America. However, imitators rarely live up to the simplicity and freshness of a Maryland crab cake.
Common mistakes include:
- Using canned crab meat instead of fresh
- Packing cakes with too much filler
- Overly breading or frying cakes
- Obscuring crab flavor with heavy seasoning or sauce
To enjoy an authentic Maryland crab cake, you really must go to the source – restaurants and crab shacks in Maryland committed to the classic recipe.
Where to Find the Best Crab Cakes in Maryland
While you can find decent crab cakes all over Maryland, a few spots stand out:
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Faidley Seafood (Baltimore) – A historic Lexington Market stall serving lump and backfin crab cakes since 1886.
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Koco’s Pub (Baltimore) – Known for its jumbo lump crab cakes made with minimal filler. Often has long waits.
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Jimmy’s Famous Seafood (Baltimore) – This famous crab cake is the size of a softball, baked with lump crab meat and minimal breadcrumbs.
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Thames Street Oyster House (Fells Point) – Elevated crab cakes made with lump crab meat and artfully plated.
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G&M Restaurant (Linthicum Heights) – No-frills crab cakes focused on jumbo lump crab and Old Bay seasoning.
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Pappas Restaurant (Parkville) – Boasts a secret recipe and endorsement from Oprah Winfrey herself.
How to Make a Maryland Crab Cake at Home
Want to recreate the magic of a Maryland crab cake at home? Here’s a simple recipe:
Ingredients:
- 1 lb fresh jumbo lump crab meat, carefully picked through
- 1 egg
- 1/2 cup plain breadcrumbs
- 1 tsp Old Bay seasoning
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Juice of 1/2 lemon
- Salt and pepper to taste
- Butter or oil for pan frying
Instructions
- Mix together egg, breadcrumbs, Old Bay, mayonnaise, mustard, Worcestershire, and lemon juice in a bowl.
- Gently fold in crab meat, taking care not to break up the lumps. Season with salt and pepper.
- Divide and shape mixture into 3-4 crab cakes, about 1 inch thick.
- In a large skillet, heat 1 tbsp butter or oil over medium-high heat.
- Fry crab cakes for 2-3 minutes per side until golden brown.
- Serve crab cakes warm with lemon wedges and remoulade sauce if desired. Enjoy!
While it’s hard to replicate the fresh Chesapeake crab, this easy recipe captures the essence of a Maryland crab cake. Adjust seasonings to taste and use the best lump crab you can find. Crab cakes are also great grilled or broiled. The simplicity allows the sweet crab flavor to really sing.
The Ongoing Popularity of Maryland Crab Cakes
From street food to gourmet restaurants, Maryland crab cakes remain an iconic regional dish with an enduring appeal. Their simplicity highlights the sweetness of Chesapeake blue crab meat. While other regions have developed their own crab cake recipes, none possess the history and cultural identity of the Maryland crab cake.
For over two centuries, Marylanders have honored the bounty of local crab harvests by creating the quintessential crab cake. This tradition continues today, as families pass down time-tested recipes and restaurants carefully source regional ingredients. For a true taste of Maryland on a plate, you must try an authentic Maryland crab cake, preferably with a view overlooking the Chesapeake Bay.
The First Crab Cake
There are many kinds of crabs along the coast, but blue crabs are the most common in the Chesapeake Bay. The area became known for these shellfish, and as they became more popular, new recipes were made to use them. The first known Crab Cake recipe was found in a cookbook from the New York World’s Fair in the 1930s. The fair honored foods and inventions from all over the world. Even though this is the first written recipe for crab cakes, the idea for them probably existed a long time before this.
If you’re in a different state, the modern crab cake might not taste the same. Many Marylanders swear by specific recipes and label all others as heresy. Fresh lump blue crab meat and a lot of Old Bay, which is also from Maryland, are the only things that change about the recipe.
Battle of the best crab cake | Best of Baltimore
FAQ
What state is famous for crab cakes?
Is Maryland known for crab cakes?
What state is best known for crab?
Where does Oprah get her crabcakes?
Does ‘the famous’ have crab cakes?
“The Famous” uses Maryland crab in season but sources crab from North Carolina and Louisiana in the off-season. They also ship crab cakes (and other menu items) nationwide and have gluten-free crab cakes for seafood lovers with dietary restrictions.
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.
Where to eat crab cakes in Maryland?
For crab cakes in fancier digs, hit True Chesapeake Oyster Co., Blk Swan, the waterfront Cindy Lou’s Fish House in Baltimore, or the Tide Room in Ashore Resort and Beach Club in Ocean City. Was this page helpful? Marylanders take much pride in the delicate, rich flavor of Maryland blue crabs dredged from the Chesapeake Bay.
Where does crab cake come from?
First made by Indigenous groups surrounding the Chesapeake Bay area, the crab cake has long been popular along the Mid-Atlantic coast. However, the uncomplicated but delicious dish has made its way to every corner of America, delighting people with its briny sweetness.