Many restaurants give their patrons the choice of having their crab cake fried or broiled. Add a tablespoon of olive oil to the skillet and gently place the crab cakes into the pan. Form into patties and place on the prepared. Mix egg, mayonnaise, mustard, and hot sauce together in a small bowl stir into crab mixture until well combined. Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl. Place on a lightly greased baking sheet and bake for 12 minutes. Lightly grease a broiler pan or baking sheet with cooking spray. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce. Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. The choices of sides are usually french fries, cole slaw, potato or macaroni salad. Ĭrab cakes with sweet potato fries and cole slaw, as served at a Massachusetts restaurantĬrab cakes are often prepared with no filler, consisting of all-lump (backfin) crab meat served on a platter or sandwich. The foreign product is often harvested using methods and practices that would be considered unsustainable in the United States, where the crabbing industry is carefully regulated to ensure sustainability.
Many restaurants and fish markets advertise their crab cake product as "Maryland Crab Cake" or "Maryland-Style" crab cake, which implies the crabmeat is the domestically-sourced Blue Crab however, a 2015 DNA study showed it is a widespread practice to substitute cheaper Blue Swimmer Crab, which is imported, usually from Asia. In the Pacific Northwest and Northern California, the Dungeness Crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region. While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting.
They can also be commonly found in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast. Ĭrab cakes are particularly popular along the coast of the Mid-Atlantic and South Atlantic states, where the crabbing industry thrives. Murrey's book Cookery with a Chafing Dish published in 1891. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as " Baltimore crab cakes," earlier usages can be found such as in Thomas J. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia. The cake is then sautéed, baked, grilled, deep fried, or broiled. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. Crab cake served on a bun, from a tavern in Maryland.Ī crab cake is a variety of fishcake that is popular in the United States.
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