There’s a popular movie quote that Maryland is particularly well known for two things: crab cakes and football. Well, football is finally back in season after what feels like forever. Even though tailgating parties can’t really be planned, that doesn’t mean you’re deprived of getting a yummy crab cake or two. Have your fill as you follow these tips, and if you’re not satisfied with the results, then you know that Costas Inn can come through in the clutch.
Make Sure to Add Mayo
For the sake of argument, let’s assume that you aren’t a huge fan of mayonnaise. Sure, you’ll make exceptions for cheesesteak subs or chicken salad, but in general, you aren’t fond of it. Even so, mayo is a key ingredient in making a delicious batch of crab cakes. It’s a fantastic binding agent, and because of its creamy texture, it won’t overpower the mild natural flavors of the crab itself. Greek yogurt is a yummy alternative as well.
Call Upon Certain Condiments
Besides mayo, there are other condiments you can depend on to pump up the mouth party. We suggest hot sauce, Worcestershire sauce, and Dijon mustard; just avoid overdoing it.
Cautiously Consider the Crabmeat
When it comes to crafting the perfect platter of crab cakes, you’ll need to be discerning about the type of crabmeat you use. This is no time to get picky; jumbo lump is hands down the best that you can get. Lump crabmeat is a bit cheaper and probably easier to find. Are you looking to imitate the true Maryland crab cake formula? Then you’ll want some backfin meat instead. Before you can use it, though, be sure to get rid of any shell fragments!
Contemplate Using Canned Crab
Although the freshest catch always yields the tastiest seafood, for some recipes you can improvise. The canned jumbo lump is extremely easy to get and best of all, it’s affordable.
Power Them with Panko
Panko breadcrumbs infuse the crab cake with a delightfully crisp texture, but regular breadcrumbs will work just fine. That said, if you plan on making gluten-free crab cakes, then you might want to leave the panko out altogether – or simply substitute in GF equivalents!
Punch Up the Pan-Fry
Baking and broiling are two popular ways to cook crab cakes. Here’s a fun fact: pan-frying produces the most amazing results. Using neutral oil can help you achieve that crunchy texture that makes the crust taste awesome.
Ready the Recipe Before
For many people, hunger makes them cranky and impatient. Although your homemade crab cakes will taste their best while still hot, you can prepare them beforehand. Then the leftover patties can be converted into crab cake burgers for an unforgettable experiment in meal prep.
COME GET LUNCH AND DINNER AT COSTAS INN!
Your seafood destination carries more than just the best crab cakes around! We’ve got a wide variety of tantalizing lunch specials like doughboy pretzel bowls, oyster stew, jalapeno crab poppers, soft crab sandwiches, Cuban press sandwiches, steak quesadillas, tuna salad wraps, homemade rice pudding, steak specials on Wednesday nights, plus a rack of ribs paired with maple-glazed bacon that comes with mashed potatoes, gravy, and coleslaw! Not fancying any of those items? Then prepare yourself for an open-faced burger served with gravy fries and a thick layer of fried onions. Join us for crab cakes on Monday nights and enjoy live classic rock on both Fridays and Saturdays!
COSTAS INN: YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. 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, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our 9 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!