Although crab cakes are immensely popular nowadays in the US, especially in the Chesapeake Bay area of Maryland, they are actually said to have been introduced into the US by English settlers during colonial times.
Making cakes of meat or seafood mixed with bread, has long been tradition in many countries, even way before colonial times. They are easy to make, cheap and extremely tasty.
Recipes for crab cakes, or crab croquettes as they are also known, have not varied much since the beginning of the 20th century.
The main ingredients for crab cakes are crabmeat, bread crumbs and egg. Other ingredients that have recently been added to some popular recipes are mayonnaise, mustard, Worcestershire sauce, cayenne pepper
and occasionally parsley.
Many crab recipes call for the meat of blue crabs as one of the ingredients. Blue crabs are prolific in the Maryland region; however, any white crabmeat or a mixture of brown and white crabmeat can be used.
Recipes in the UK tend to mix mashed potato with the crabmeat to make their crab cakes, which would be more similar to the traditional croquette recipe. On the other hand, US recipes call for only crabmeat, whilst the rest of the ingredients either bind or season the crab cakes.
You can make crab cakes in various sizes depending on whether you want to make a starter or appetizer or even a main meal. They are delicious bite size, 3oz or 6 oz and can be eaten on their own or served with a fresh green salad or fries.
Below are two recipes for crab cakes: 1 simple classic recipe from Maryland, USA and 1 recipe from the UK.