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A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (condiment), mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication ''New York World's Fair Cook Book'' in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book ''Cookery with a Chafing Dish'' published in 1891.
Crab cakes are particularly popular along the coast of the Mid-Atlantic States, Mid-Atlantic and South Atlantic States, South Atlantic states, where the crabbing industry thrives. They can also be commonly found in New England, the Gulf Coast of the United States, Gulf Coast, the Pacific Northwest, and the Northern California coast. While meat from any species of crab may be used, the Callinectes sapidus, blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and Northern California, the Dungeness Crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region.
Many restaurants and fish markets advertise their crab cake product as "Maryland Crab Cake" or "Maryland-Style" crab cake, which implies the crabmeat is the domestically-sourced Callinectes sapidus, Blue Crab; however, a 2015 DNA study showed it is a widespread practice to substitute cheaper Portunus pelagicus, Blue Swimmer Crab, which is imported, usually from Asia. The foreign product is often harvested using methods and practices that would be considered unsustainable in the United States, where the crabbing industry is carefully regulated to ensure sustainability.
Crab cakes are often prepared with no filler, consisting of all-lump (backfin) crab meat served on a platter or sandwich.
The choices of sides are usually french fries, cole slaw, potato or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard (condiment), mustard, cocktail sauce, ketchup, or Worcestershire sauce. Many restaurants give their patrons the choice of having their crab cake fried or broiled. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger.
Nutritional Analysis
at FoodsDatabase {{DEFAULTSORT:Crab Cake Crab dishes New England cuisine Maryland cuisine Cuisine of Baltimore Cuisine of the Mid-Atlantic states Cuisine of the Southern United States Cuisine of the Western United States Virginia cuisine American seafood dishes
A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (condiment), mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication ''New York World's Fair Cook Book'' in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book ''Cookery with a Chafing Dish'' published in 1891.
Crab cakes are particularly popular along the coast of the Mid-Atlantic States, Mid-Atlantic and South Atlantic States, South Atlantic states, where the crabbing industry thrives. They can also be commonly found in New England, the Gulf Coast of the United States, Gulf Coast, the Pacific Northwest, and the Northern California coast. While meat from any species of crab may be used, the Callinectes sapidus, blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and Northern California, the Dungeness Crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region.
Many restaurants and fish markets advertise their crab cake product as "Maryland Crab Cake" or "Maryland-Style" crab cake, which implies the crabmeat is the domestically-sourced Callinectes sapidus, Blue Crab; however, a 2015 DNA study showed it is a widespread practice to substitute cheaper Portunus pelagicus, Blue Swimmer Crab, which is imported, usually from Asia. The foreign product is often harvested using methods and practices that would be considered unsustainable in the United States, where the crabbing industry is carefully regulated to ensure sustainability.
Styles
Crab cakes are often prepared with no filler, consisting of all-lump (backfin) crab meat served on a platter or sandwich.
The choices of sides are usually french fries, cole slaw, potato or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard (condiment), mustard, cocktail sauce, ketchup, or Worcestershire sauce. Many restaurants give their patrons the choice of having their crab cake fried or broiled. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger.
See also
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External links
Nutritional Analysis
at FoodsDatabase {{DEFAULTSORT:Crab Cake Crab dishes New England cuisine Maryland cuisine Cuisine of Baltimore Cuisine of the Mid-Atlantic states Cuisine of the Southern United States Cuisine of the Western United States Virginia cuisine American seafood dishes