Crab Cakes
Today it’s easy to find crab cakes all over but they are most often associated with the Chesapeake Bay area of the US. In 1930 Crosby Gaige published a recipe called “Baltimore Crab Cakes” in his cookbook, the New York World Fair Cookbook. This was the first time the term crab cake had appeared in print, however, similar dishes were common and popular in southern states, such as Louisiana, before this.
Fresh lump crab meat is essential to crab cakes. If you are making Maryland blue crab is the only crab you should use. A good crab cake will have enough filler to hold everything together. But not so much it overpowers the delicate taste of the crab. The filler includes mayo, eggs, bread crumbs, crackers or panko. Seasonings can include Old Bay, fresh herbs, celery, Dijon mustard, and Worcestershire.
Serve crab cakes with…
Something with Veggies
frisée salad
garden salad
cucumber salad
red cabbage slaw
fennel slaw
succotash
grilled asparagus
roasted or grilled mixed vegetables
coleslaw
Caesar Salad
Something Soupy
gazpacho
corn soup
tom yum soup
Something Starchy
on a bun
as part of a Po’ Boy
corn salad
mashed potatoes
couscous
potato salad
rice pilaf
baked potato
risotto
Alfredo pasta
black bean & corn salad
corn on the cob
Something Saucy
remoulade
tartar sauce
horseradish cream
Russian dressing
Something Fried
fried potatoes
hush puppies
sweet potato fries