Mother’s Day is fast approaching! That means it’s time to send some delicious crab cakes to your loved ones. Here at Costas Inn, we are proud to say that our award-winning crabs can make any day (and every day) a really special occasion! It’s one of the ways we can continue to serve all of our customers even through this frightening time. Summertime means crab feast season, so let’s talk about how you can do it a little differently this year!
A Different Kind of Birthday Cake
You might be wondering about the origin story of the crab cake. A so-called “Maryland crab cake” first appeared in a book called New York World’s Fair Cookbook all the way back in 1939. Other sources have disputed this creation myth, though. As a matter of fact, the first wave of published recipes reached hungry readers in the 1891 cookbook Cookery with a Chafing Dish authored by Thomas J. Murrey. This suggested preparation called for boiled crab meat, egg yolks, salt, pepper, and then butter or oil. That lineup would establish the template for all future crab cakes.
The Conversation Surrounding Jumbo Lump Meat
Jumbo lump meat is a core ingredient of our crab cakes. That’s how you know you’re receiving the heartiest, most filling fare to go with brunch time favorites like omelets, frittatas, and mimosas. In the early days, the deviled crab was another popular menu item that Marylanders craved. As such, fleets of crab boats trawled the Chesapeake Bay, hoping to find some prize catches to meet the surging demands of hungry customers. The three categories of crab meat we know today are called lump, backfin, and claw. Rest easy knowing that your cherished friends and family are receiving a tasty symbol of your adoration that can be cooked traditionally or made gluten-free!
Having Your Cake and Eating It Too
Native Marylanders and visitors to The Old Line State can agree – Costas Inn is one of the best places to get crab cakes, and shipping them out is just as convenient!
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. Here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!