Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 19th official entry comes to us from the Maryland and we all know “Crabcakes and football — that’s what Maryland does!”
Food History!
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,”[3] earlier usages can be found such as in Thomas J. Murrey’s book Cookery with a Chafing Dish published in 1891.[4]
Though coined in the early 1900’s, I’m going to guess that the iconic seafood cake has been around much longer than that. However, that is lost in time at this point, but we are left with a delectable, savory seafood explosion that you can plop between two pieces of bread. What is a crab cake though? Typically it is just crab meat (duh!), bread crumbs, eggs, mayo and mustard. From there you can pan-fry, deep fry, broil, bake, steam, etc. Often paired with tartar sauce, which is usually a combination of mayo, relish and herbs.
How I Made It!
To not offend the Maryland Faithful, I decided to use a copycat recipe from the iconic Faidley’s Seafood. Their method of creation is combination of lump claw meat, mayo, saltines, dijon mustard, Worcestershire sauce, and hot sauce. From there I air-fried it, put it on a toasted potato bun, and topped with a homemade tartar sauce (mayo, pickles, dill, lemon juice) and a hearty slice of tomato. A good crab cake sandwich is a near perfect bite of food and pure comfort.
What Does A Local Think? (Thanks to Mike of BSH!)
Do you think the crab cake sandwich represents your state accurately?
*Extremely Tim Robinson I Think You Should Leave voice* You sure about that? I’d say you’re pretty dang close save for the omission of Old Bay seasoning, which is essentially a prerequisite for a true Maryland crab cake as well as only Maryland blue crab meat makes the cut down here.
How do you make your crab cake sandwich?
Maryland blue crab (combo of jumbo lump, lump, and backfin if you can), egg, mayo binder, Dijon, touch of Worcestershire, touch of Old Bay, lemon juice, and saltines as filler (you nailed this). Don’t have a cooking preference but these brushed with butter and baked has been a cant miss.
On a side note, one time I accidentally used Chick-Fil-A sauce instead of mayo (listen I was hungover as heck), and have to say…it turned pretty good!
How did I do?
I’d give your effort here a solid B. The lack of Old Bay drops you a letter grade and hot sauce isn’t necessary, but you get major points for saltines vice the lazy route of bread crumbs and overall used the right ingredients to make a tasty cake and would 100% dive in.
Where do you order your favorite crab cake sandwich?
The best crab cake I’ve ever had is from this place in Baltimore called KoKo’s Pub, a quirky little spot north east of the city that has yellow paint on the outside and a Bahamas feel on inside with paintings of island birds all around. But make no mistake, their cakes are massive (11 ounces) and all thriller, no filler—the meat to other ingredients ratio is just insane but makes a mouthwatering product. It’s a legitimate taste experience to be had and the absolute best crab cake I’ve ever had hands down.
