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Traditional Domestic Crab Cakes- (Made With Pride In Maryland)

 

So, you like crispy crab cakes?  Get the scoop here on how Maryland Crab Cakes evolved in a national phenomenon.

Watermen and their families picked mounds of crabs in the late summer and fall to pack into cakes.  These traditional cakes boasted Blue Crab Lump Meat with Bay seasonings, eggs, mustard, mayonnaise, black pepper and limited breading. Loading the freezer with crab cakes meant a winter filled with the Bay favorite during the frigid winter.  In the 1930’s, Crosby Gaige took this home meal to a restaurant level by writing a recipe in New York World’s Fair Cookbook. He even coined the name, “Baltimore Crab Cakes.”  

Prepare Golden-Brown Crab Cakes in three easy steps! 

Step #1: For golden-brown results, brush butter on your cake and bake for 15 minutes in the oven at 325 degrees.  Step #2: Then place the delicacy on a hot pan on the stove for a quick pan-searing and sprinkling with more Old Bay.  Step #3: Prepare yourself for oohhs and aahhs!   

Will from Colorado, but originally from Baltimore reviews our crabs.  “Totally made my birthday. Being from Maryland but living in Colorado.... I don't get the satisfaction of having blue crab. But I found y'all....and ordered a 1/2 Bushel. Totally Heaven.”

Thanks, Will, for the helpful feedback!

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