Facts About the Crab Cake

Crab cakes are one of the most beloved appetizers of all time. Recipes may vary, but certain ingredients are a must. The crab cake may have been born in Maryland, but all of America loves it.

Basics

The crab cake is an appetizer that originates from the state of Maryland. The "cake," or croquette, is made up of various components--the most important being crab meat. Not all crab cake recipes are the same, but they generally contain crab meat, breadcrumbs, seasonings, egg and milk. Once combined, those ingredients are packed together in small or bite-sized discs that are then cooked. The traditional Maryland crab cake contains blue crab from the Chesapeake Bay, but other types of crab, such as Dungeness crab, can be used. Maryland restaurants tend to serve two types of crab cakes: Boardwalk and Restaurant. The two differ in that the Restaurant or gourmet crab cakes only contain crab and no fillers, while the Boardwalk cake contains the normal components and is breaded and fried.

Components of a Crab Cake

Large chunk crab meat is generally preferred and the higher the quality, the better the crab cake. Canned crab meat can be used as an alternative. Egg is the binder in many foods, and it is for crab cakes as well. The egg helps hold all the ingredients together so that a cake can be shaped and stay in that shape. The starch is the next component; this is typically bread or bread crumbs, but other foods such as flour, potatoes or crackers can be used. While the egg can be considered as a moistening agent, another ingredient is usually added as well. This could be milk, cream, broth or mayonnaise. The final component of the cake is the seasoning. These can vary greatly, but some that are commonly used are onion, garlic, parsley, mustard and salt.

Making the Crab Cake

The cakes are formed into circles or discs about the size of a small cookie and half an inch thick, but they can be as large as a hamburger. They are usually coated in bread crumbs or flour to add more crunch and to protect the cake as it cooks. The cakes should be chilled thoroughly before cooking to help ensure they retain their shape and are flavored evenly. Pan-frying, grilling and baking are all ways to cook the cake. The larger cakes are sometimes served on a bun as a sandwich.

Nutrition

Different recipes contain different amounts of ingredients, which will affect calorie and fat amounts. Fried cakes will have more fat, calories and carbohydrates than grilled or baked cakes. The type of moistener used will affect nutrition as well. A grilled crab cake using crackers, lemon juice and mustard contains about 25 grams of protein, 9 grams of fat and 225 calories.

Theory

The idea for these crab cakes is thought to come from families trying to stretch their seafood to make it last longer by adding extra ingredients to their mixture. Scallops, lobster and even chunks of fish can be used in cakes as well.

Resources

• Recipe