Homemade Baltimore Crab Cakes (Very Little Filler!) - Well Seasoned Studio (2024)

FAQs

What makes Maryland crab cakes different? ›

Maryland Crab Cakes: Hailing from the Chesapeake Bay region, Maryland-style crab cakes are renowned for their simplicity and emphasis on the star ingredient – crab. These cakes typically showcase lump crab meat, lightly bound together with minimal fillers such as breadcrumbs, mayonnaise, and a blend of spices.

Crab cake filling: I go light on the filler, using juuuust enough to bind the crab cakes together. You'll need an egg, mayonnaise, chopped fresh herbs (I like parsley, dill, and tarragon!), Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, Kosher salt, and black pepper.

Maryland Crab Cakes

Restaurant style cakes are more gourmet and are made with large chunks of crab meat so it the crab is the main focus. Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course.

There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

Mayonaise, mustard, Worcestershire, lemon juice, and old bay are the only seasonings used. Is it better to bake or fry Maryland crab cakes? I prefer baking because you don't add additional calories via the cooking oil. Baking crab cakes with little filler is also easier and they are less likely to fall apart.

OFFICIAL list of the Top 10 states with the BEST Crab. Cakes… 1) Maryland.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.

Combine 1 1/4 cups mayonnaise, 1/4 cup Dijon (or Creole mustard), 1 tablespoon smoked paprika, 1 teaspoon Creole seasoning, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon capers, 1 clove garlic, and 1 teaspoon fresh lemon juice in a food processor or high-speed blender.

According to the 2022 Blue Crab Winter Dredge Survey, the 227 million crabs in the bay this year represent an all-time low in the survey's 33-year history. This reduced supply is one reason why crab prices been climbed for the last few years.

What kind of crab meat is best for crab cakes? ›

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or co*cktail sauce or tartar sauce.

Unlike their Maryland cousins, Louisiana crab cakes are known for their bold seasonings, including garlic, cayenne, paprika, green onions, and a variety of herbs such as thyme and parsley. Louisiana crab cakes might also include the "holy trinity" of Creole cooking: bell peppers, onions, and celery.

After you open a can of crab, drain the juice and rinse the meat off before using it for the best flavor and to remove any preservatives left on the crab.

Using canned crab meat that hasn't been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.

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.

Thanks to our 4 distinctive seasons, Maryland blue crabs have to hibernate over the winter which allows them to build up fat reserves. These fat reserves, also known as the “mustard,” give their crab meat a delicious depth of flavor that you simply won't find in any other types of crabs.

Unlike their Maryland cousins, Louisiana crab cakes are known for their bold seasonings, including garlic, cayenne, paprika, green onions, and a variety of herbs such as thyme and parsley. Louisiana crab cakes might also include the "holy trinity" of Creole cooking: bell peppers, onions, and celery.

While there's nothing highly unusual about the way crab cakes are done here—the name is really to distinguish them from Maryland crab cakes, which are (presumably) sourced from the Chesapeake Bay and tend to use Old Bay seasoning, Worcestershire sauce, and mustard in their preparation—the typical way of doing these in ...