Crab cakes are a regional specialty in Maryland and everyone has their own special way to make them. More often than not, this means that the same basic recipe is used, but certain elements are tweaked to “make them the right way.” If you’re trying to make crab cakes for the first time, start with these tips on how to do it, and then fine-tune it to your tastes as you go. Once you have a recipe you love, pair it with a bottle of good wine and the right dessert and you’ll have a meal that will wow just about anyone.
Most Marylanders consider crab cakes 100% our territory, but anyone who has traveled has seen that they exist on menus in other states… and simply put, they are not quite the same. They still have crab, they have binders (often a lot), and they have spices, as well as the occasional veggie mixed in. If you’re looking to make crab cakes the right way, that would be Maryland style, and it all starts with the crab. We don’t make our crab cakes from anything but the true blue. Callinectes sapidus, or the blue crab, is a Maryland obsession for good reason. The meat is delicious and it makes the absolute best crab cakes. For your crab cakes, you could use pretty much any meat from the blue crab, though the body meat, especially the big lump pieces make for a more satisfying crab cake than the leg meat.
If crab meat would clump together and stay put on its own, many Marylanders would leave out binders all together, but alas it will not. Eggs and bread crumbs are the most commonly used binders for Maryland crab cakes. The best crab cakes use just enough filler (bread crumbs) to hold everything together and not a smidgen more. The egg also helps to hold everything together, but it doesn’t distract from the flavor of the crab (neither should the breadcrumbs, by the way). The spices that you add should be whatever crab seasoning (like Old Bay) suites your tastes. Some people also add extra salt or dry mustard – whatever you add, don’t let it overpower the crab.
Once everything is mixed, form the cakes into small patties. These can be either fried or broiled and then they are ready to be served. If you like, serve the cakes with a side of tartar sauce or cocktail sauce.
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!