I love to make crab cakes with very little filler. You really have to have some sort of binder or the crab cakes will fall apart.
I go the extra mile to make the tastiest crab cakes. I dice onions and peppers and add herbs and spices, then I sauté them before I add them to the mix of lump crab meat, fresh breadcrumbs, and eggs.
Eating an authentic Maryland crab cake is one of many things on my foodie bucket list. The crab cake is a staple of Maryland cuisine. Maryland is just a 3-hour drive! I need to get it in gear and fulfill my desire to eat a great Chesapeake Bay crab cake.
According to Wikipedia: Crab cakes in Maryland traditionally consist of no other ingredients than jumbo lump meat picked from steamed blue crabs, a very small amount of binder, and maybe a spice with a significant tie to the state like Old Bay. The ingredients are formed into cakes and cooled in a refrigerator for a period allowing them to firm up. This is done to minimize the amount of binder needed to hold them together during the cooking process.
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I have never taken apart an actual crab. I’m a tad creeped out by the thought of it, so I buy my lump crabmeat in a 1-pound can by the fish counter at the grocery store.
When I have a few extra bucks, I think I’ll go to one of my favorite seafood stores and buy it at the counter. Maybe I can get the fishmonger to pick through the mound of crab meat for cartilage and shells. That will be one less thing to do when I get home.
I’ve eaten plenty of crab cakes on the Jersey Shore, but not all of them are good.
I won’t say where the bad ones were. However, I will share my favorites along with the favorites of all my food-loving friends on my favorite food pages.