What Makes a Traditional Maryland Crab Cake?
Back in the early Chesapeake Bay crabbing days, watermen and their families spent hours picking crabs to make cakes for the long winter months. Freezing them meant they could have a golden brown cake in the depths of February. These early cakes kept to a recipe introduced to the settlers by the Native Americans. No need for added frill, the salty-succulent crab taste made the cake a popular winter choice. Frozen cakes also bake, pan-sear, or even fry better since the compacted frozen state keeps the cake intact during the cooking. Jumbo lump, eggs, mayonnaise, crushed crackers, and bay spices create the traditional cake. Various regions around the bay adopted some nuances to this recipe. In the North, up to Pennsylvania, a heavy cream kept the cake together, which required some “setting” time before cooking. The Eastern shore whipped together eggs and flour, while the West created a “Continental Cake” with breadcrumbs or crushed crackers. With our recipe, we combine all three for a truly traditional cake. No need to divvy the cakes out slowly. We’ll pack and ship them with USA meat all winter long!
Packing an 10 oz. cake requires some skill to keep it together with the larger jumbo chunks. Most chefs pack cakes with female crab meat since the larger males normally sell for crab feasts. This choice makes sense since female meat has a denser texture, better for packing. Also, the density had kept some of the salt water from seeping into the female as she foraged through the bay and tributaries. This fact gives the crab a sweeter meat for the cake. When preparing a massive jumbo cake, follow a few steps to ensure a golden brown cake with thoroughly cooked meat throughout. Keep the cake frozen. Ironically, it cooks faster from this temperature. Cut a slab of butter and place it on the cake and then sprinkle it with Old Bay. The butter will keep the cake moist as you bake it in a preheated oven for 325 degrees F for about 20 minutes. You should notice the golden-browning, the desired look in a crab cake. Then, take the cake and place it in a medium-high temperature skillet for about a minute per side. Press down with a spatula to give it a hockey puck appearance and this process also ensures a thoroughly cooked cake. Promptly serve with a baked potato and broccoli or nestled on a farmhouse salad. However you serve it, know that you’re enjoying a cake in the Maryland Tradition.
You may want to crack a King Crab Leg or two. These legs are massive!
Wild caught in the Bering Sea, Bristol Bay or Pugent Sound, these crabs live up to the name ‘King’! An average King Crab weighs 6-10 pounds, but they can grow up to 20 pounds with a 6-foot span! You’ll love the tender & juicy meat! Large white meat chunks that taste rich and slightly sweet pull from the shells. In fact, some compare the meat to lobster. Our crew sustainably catch these huge crabs and then quickly cook, and flash freeze them to ensure freshness & taste. Cooking the crab legs ensures a fresh product once thawed and reheated.
Cooking the Crab Legs ~
Thaw the legs in the fridge overnight and prepare the grill. Place a sheet of foil down for each leg and turn the heat to medium. Add the legs to the foil and brush garlic butter on each leg and shake Old Bay on each. Grill until legs turn pink and the meat opaque, about 6-10 minutes. Flip each leg, however, halfway through and brush more butter and Old Bay on the opposite side. Use the Old Bay amount to your liking. Promptly remove and enjoy the king of all crabs!
Eat with assurance. King Crab Legs boast 130 calories and 25 grams protein in a 3 oz. serving. The low fat and calories make it a fit food! Order your King Crab Legs today!
