Crab Cake Recipe (Baltimore Crab Cakes) - The Cookie Rookie® (2024)

FAQs

What is the difference between Maryland crab cakes and regular crab cakes? ›

The Differences In Maryland Crab Cakes

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.

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.

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).

PREPARATION: CONVENTIONAL OVEN: FROM FROZEN: Pre-heat oven to 425°F. Remove crab cakes from corrugated box and plastic lining. Place frozen pieces on a sheet pan. Bake for approximately twenty-seven (27) minutes.

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!

Blue crabs were abundant in the Chesapeake Bay and soon became a staple food in the Maryland region. As blue crabs continued to grow in popularity and were made in various recipes, the crab cake was born. The term “crab cake” was first used in the 1930 cookbook called New York World's Fair Cook Book by Crosby Gaige.

Ultimately, lump crab meat is the best option for crab cakes; it has great texture and flavor, and while it is still somewhat pricey, it's not nearly as expensive as jumbo crab meat. One pound of crab meat will yield cakes to serve about 4-6 people.

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.

Pappas Restaurant and Sports Bar

It's a favorite of celebs, including Oprah, who regularly has the cakes shipped to her. Executive chef Wilson Rodriguez has been working in the kitchen for 27 years. Consistency is one of the things the restaurant credits for such great crab cakes.

The J.O. brand crab seasonings are used in almost every crab house and restaurant on the East coast that serves Maryland steamed crabs and is the preferred crab seasoning around the Chesapeake Bay area. The J.O. Crab Seasoning is a custom blend using ingredients and a special salt, which adhere to the steamed crab.

What are the ingredients in specially selected crab cakes? ›

crab meat (portunus spp), sauce (soybean oil, water, egg, acetic acid, sugar, salt, worcestershire sauce [malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, spice flavor], mustard powder, xanthan gum and tara gum [stabilizers]), bread crumbs (wheat flour, salt, ...

Some chefs and home cooks do recommend using olive oil (even the extra virgin kind). Additionally, unrefined coconut oil can be fun to use if you are trying out an alternative crab cake recipe that also contains coconut or other complementary ingredients.

Crab Cake Cooking Directions

Place crab cakes in the preheated oven for approximately 20 minutes or until the cakes are golden brown on top and firm to the touch. (Please make sure to keep an eye on them in the final five minutes.) When you remove the crab cakes, their internal temperature should be 145° F.

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.

Ultimately, it is your decision how you choose to fry your crab cakes, as both oil and butter will work equally well depending on your taste and cooking preferences.

What is the best type of crabmeat for crab cakes? I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits, which is ideal.

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.

Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set. Preheat a large nonstick pan to medium heat and coat with oil.

If there are too many breadcrumbs in the mixture, it has the potential to dry out a crab cake.

What state has the best crab cakes? ›

While crab cakes show up on menus around the country and the world, there are few places where they are as much a part of the culture as in Maryland. The story of how this became the local specialty dates back to the 19th century and earlier.

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.

We may be biased, but you can't come to Baltimore without trying our state crustacean, the Maryland blue crab. Whether you pick your own at a traditional crab feast, try a crab cake or add some crab meat to an otherwise simple dish, we have plenty of options.

Maryland crabs are the best because of the “mustard” as we call it, that bright yellow liquid, that sweetens the meat of the crab. This is actually the hepatopancreas, a main component of the crab's digestive system that looks like tubes acting as the crabs liver and pancreas.

There is actually not much difference between them—all the crabs that come from these states are blue crab. The difference is mostly in how they are cooked.

A staple of Maryland cuisine, the crab cake is also popular in many parts of the U.S. and other countries throughout the world.