Dish

Maryland Crab Cakes

Maryland Crab Cakes are made by mixing fresh crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a few other ingredients. The mixture is then formed into patties and pan-fried until golden brown. These cakes are typically served with a side of tartar sauce or remoulade, and can be enjoyed as an appetizer or main course. They are a delicious and easy-to-make dish that is perfect for any occasion.

Cuisine of the Americas› American cuisine

Seafood› Crustacean Dish› Crab Dish

Origins and history

Maryland Crab Cakes originated in the Chesapeake Bay region of Maryland in the 19th century. They were originally made with leftover crab meat and other ingredients, and were a way for fishermen to use up their catch. Today, they are a popular dish throughout the United States and are enjoyed by seafood lovers everywhere.

Dietary considerations

Gluten-free breadcrumbs can be used to make this dish gluten-free. It is also important to use fresh crab meat to ensure the best flavor and texture.

Variations

There are many variations of Maryland Crab Cakes, including those that use different types of crab meat, such as lump or claw meat. Some recipes also call for the addition of vegetables, such as bell peppers or onions. Others use different types of breadcrumbs or spices to give the cakes a unique flavor.

Presentation and garnishing

Maryland Crab Cakes can be garnished with a sprig of fresh parsley or a lemon wedge. They can also be served on a bed of lettuce or topped with a dollop of tartar sauce or remoulade.

Tips & Tricks

To ensure that the crab cakes hold together during cooking, it is important to refrigerate the mixture for at least 30 minutes before forming into patties. It is also important to use a non-stick pan or a well-seasoned cast iron skillet to prevent the cakes from sticking.

Side-dishes

Maryland Crab Cakes can be served with a variety of side dishes, including coleslaw, roasted vegetables, or a simple green salad. They are also delicious when served on a bed of rice or quinoa.