I don’t remember why crab cakes became a holiday treat, but we seem to have them at a lot of special occasions throughout the year. Christmas brunch, Easter dinner, and birthdays. But, it’s not just any crab cake recipe. Nope, in Maryland you have…Maryland crab cakes.
In fact, Maryland restaurants are very bold about the description of their crab cakes. They make it very clear that the only thing holding their crab cakes together is, well, more crab meat.
Because here, in Maryland, we are very intentional about having as little filler as possible in our cakes. Meaning, ingredients besides lump crab meat are next to none. We turn our noses up at anything other than our own style of crab cakes.
A little snobby? Yes. But, try one and you’ll understand. It only takes one bite.
So, how does my family make them? Jumbo lump crab meat, with a little this and a bit of that. Cakes are formed, and then refrigerated for about a half-hour, then fried in a pan with a little oil until golden brown. Sometimes we eat them plain, other times it’s on a bun. Always served with tartar and cocktail sauces.