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Maryland Crab Cakes

    Maryland Crab Cakes

    These crab cakes from Maryland are the real deal. If you spend enough time on the Chesapeake Bay, you quickly discover that crabs are worth their weight in gold. My mom would make crab cakes every Friday throughout the summer, but I have a better recipe. If you don’t tell Mom, she’ll worry.

    The Chesapeake Bay is home to more than just the tanned, topsider-wearing regatta set.
    Both Maryland and Virginia lay claim to the blue crab’s natural habitat.
    Crab cakes may be cooked with any species of crab, but the blue crabs of Chesapeake Bay are favored for both tradition and flavor, whether they are prepared boardwalk style (mixed with fillers and served on a bun) or restaurant/gourmet form (fried, broiled, or baked).
    Editors at Baltimore Magazine, which recently compiled a list of the top spots to enjoy the city’s hallmark dish, emphasized the importance of keeping things simple, lamenting that most crabmeat is no longer sourced locally. It’s enough to make you grumpy.


    • 1 pound crabmeat
    • 2 slices white bread, crusts trimmed
    • 1 large egg, beaten
    • 1 tablespoon Old Bay Seasoning TM
    • 1 tablespoon mayonnaise
    • 1 teaspoon Dijon-style prepared mustard
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons butter


    1. The crab flesh should be placed in a big dish once the remaining shell has been removed.
    2. Cut the bread into tiny cubes and mix it in with the crab. Mix in a beaten egg, some Old Bay seasoning, some mayonnaise, some mustard, and some Worcestershire sauce. You want to maintain as much of the crab meat’s natural lumps as possible, so mixing it by hand rather than using a food processor is best—Cook as directed.
    3. Melt some butter in a pan over medium heat.
    4. Cook the patties for approximately 4 minutes on each side in the heated butter or until golden brown.

    How about Maryland crab cakes? Baked or fried?

    I think baking is healthier than frying since no oil is used. It’s simpler to bake crab cakes with less stuffing, and they won’t break apart as much. Crab cakes get their signature crispiness and vibrant color from being fried, although they are prone to falling apart in the cooking process.

    What kind of crab flesh should I use for the best crab cakes?

    Blue crabs, also known as blue claws, are the most significant kind of crab, and the tastiest crabs may be found around the coasts of Maryland and Virginia. You may get great crabs all over the Atlantic and Gulf coasts. Crab flesh is an excellent option, and the giant lump is my preferred size when available.

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