Last updated on January 30, 2015 by Liza Hawkins
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 homemade Maryland crab cakes? 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.
Oh, you tease. And hear I was, waiting to hear how they’re actually made…I love me some crab cakes.
Damn I could go for one right now. But do you know how hard it is to find a good crab cake in Indiana? Very. Hard.
@Amber – I bet it’s REALLY hard. I can’t imagine. I have a feeling you’ll see the recipe here soon….
For some reason I thought you had posted the recipe. Darn it. I came searching for it b/c I wanted to make them this coming week. Let me know if you get the recipe. . .
p.s. You must have thought I was an idiot when I told you “I’m making your crabcakes next week.” Whoops. . .
xoxo
Enjoy your Easter.
@Lys – sorry! I misinterpreted your FB comment to mean YOU had a recipe that you were making this week, and I wanted to see it when you were done. LOL! Oh well. Good news though – I will be posting mine. 🙂