This classic but fresh crab cake recipe, influenced by my frequent trips to the Eastern Shore as a kid, pays homage to a place I spent a lot of time while growing up, and makes as the perfect crowd pleaser for any occasion!
Crab cakes are a staple throughout the Mid-Atlantic, but specifically in Maryland and the Delmarva region. Growing up, my best friend’s parents owned a beach house in Ocean City, Maryland and we spent plenty of time down there. One of my favorite parts of going to Ocean City was being able to get a great crab cake sandwich. Whether it was from Fish Tales, The Shark, Micky Fin’s, or countless other restaurants, I had to have one every time I went. Tere is something special about sitting at a table on a pier, staring into the ocean, listening to the locals play Reggae, that takes the crab cake to the next level.
My preferred way to enjoy a crab cake is as a sandwich but I will eat them over salads, under eggs (as benedicts), or by themselves. That is one of the best parts of crab cakes, they are extremely versatile. You can make a large batch of these crab cakes and have them as a different meal each day of the week!
While the binder/filler always seems to have a bad rep in crab cakes, which is commonly justifiable, a good binder/filler is integral in the overall structure of your crab cake. If the filler/binding ratio is off, then your crab cake will either have a bready texture without the full crab flavor or it will simply not hold together and you will essentially have a crab salad.
The key to have a perfectly-bound crab cake is to:
Getting this perfect balance can be tough and it is not always the same, depending on the amount of moisture in the crab/size of egg/amount of moisture in the breadcrumbs, but squeezing a small amount between your hands is typically a good baseline.
Crab cakes are definitely a summer favorite and this recipe might be one of my favorites. Cheers and eat well!
This classic but fresh crab cake recipe is the perfect crowd pleaser for any occasion. It features fresh lump crab meat, just enough filler to bind the crabmeat together, and is seasoned to perfection.
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