What Sets Maryland Crab Cakes Apart From Regular Ones (2024)
Austin Havens-Bowen
·2 min read
You can find crab cakes on restaurant menus and in grocery stores basically anywhere. The tasty, freshcrab meatdish is delicious on its own as an appetizer or on a sandwich, but no matter how you eat it, there are some states that will claim their version is supreme. For example, Maryland crab cakes are known to be far superior compared to regular ones found in other states. There are many reasons why these crab cakes have a unique taste, but one major difference that most Marylanders can agree on is their use of Maryland blue crabs.
These blue crabs are found off the Maryland coast, specifically in the Chesapeake Bay. The bay's brackish water allows this species to thrive, where they are harvested by locals and professionals with pots and nets. In case you haven't tasted them, blue crabs have a milder, sweeter flavor compared to other varieties like King and Dungeness, thanks to the environment where they live. They also have a firmer texture and buttery notes after they're cooked, that's similar to lobster meat.
There are many other reasons why Maryland crab cakes stand out from the rest. For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together. Most recipes call for lump crab meat, which promises large pieces in each bite. The only other ingredients are usually eggs and breadcrumbs for binders, plus some flavor fromWorcestershire sauce, Dijon mustard, and mayonnaise,and seasonings like Old Bay. In fact, some credit Old Bay seasoning to be part of the reason these cakes stand apart from the rest, because it originated in Baltimore, Maryland.
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In comparison, regular crab cakes are usually loaded with vegetables like potato, bell pepper, onion, and celery. You'll also find fresh herbs such as parsley, and other seasonings like garlic powder, neither of which are usually found in the Maryland version. Another key difference is many regular crab cakes have smaller chunks or shreds of meat, and there will be less of it to allow room for the other ingredients. For serving, both versions are typically served with tartar or co*cktail sauce plus fresh lemon wedges.
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.
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.
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.
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.
In short, Maryland crab cakes celebrate the purity of the crab, Louisiana crab cakes bring a burst of Cajun and Creole zest, and Carolina crab cakes offer a Southern twist that complements the local flavors. Each version has its own charm and character, reflecting the culinary traditions of its region.
Fillers are eschewed, and bigger bits of meat are used in these cakes. This also means that the meat isn't shredded before the cakes are prepared. The boardwalk style, on the other hand, uses egg and bread crumbs. It also comes with a lot more seasoning than its gourmet counterpart.
Louisiana style crab cakes aren't as different as you may initially think, as they use the same Blue Crabs that are in Maryland cakes. However, the style of cooking is a little different. Their cakes are floured, then covered in an egg wash and breadcrumbs.
Maryland is one of the most culturally diverse states, with four of the top-10 most culturally diverse cities in the U.S. Maryland's diverse population brings Marylanders fresh perspectives and amazing cultural experiences.
The #1 Male crab, also known as a “Jimmy”, are typically the most sought after type of crab. They typically range from 5 ½ – 6 ¼ inches. They are easily identified by their blue claws and inverted t-shaped apron which resembles the Washington Monument. #1 Males tend to have flakier meat.
There are 3 ways you can tell the difference between authentic crabs from the Chesapeake Bay and crabs from other waters. First is the taste: Maryland crabs will have a much sweeter and buttery taste. Secondly you can look at the color of the mustard which is a darker shade of yellow.
For the crispiest cakes and the cleanest crab flavor, I like a neutral oil for the job, but no shade if you prefer unsalted butter. Just make sure the oil (or butter) is good and hot before adding the patties. Monitor the heat carefully while frying; reduce as needed to prevent burning.
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.
Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together. Most recipes call for lump crab meat, which promises large pieces in each bite.
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.
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 ...
Blue crabs are native to the Chesapeake Bay region, so ever since the first European colonists arrived in Maryland in the 17th century, fishermen have been harvesting crabs around the various shores — for fun and for nourishment.
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