New Orleans has char-grilled oysters, Texas has brisket, Chicago has deep-dish pizza, and Kansas City has barbecue. The Eastern Shore of Maryland is known for the world’s best crab cakes.

Image: crab_cake_6

On the Eastern Shore, crab cakes are king. Images by author

Now, I’m a certified crab cake junky. I’ve eaten them from Nova Scotia all the way around to New Orleans. Maryland has its own style and they are the best I’ve ever tasted.

Don’t Miss: FIRE-ROASTED BLUE CRABS

What makes a Maryland crab cake so good? First, the crab itself. The cold waters of the Bay just grow a tasty crab. Next, a true Maryland crab cake is long on crab and short on filler.

Image: crab_cake_2

A good Maryland style crab cake is going to be mostly crab and very little filler.

That means every bite is loaded with tender lump crab meat. Finally, it’s the spice. The Eastern Shore is divided. J.O. Spice vs Old Bay. Both are good, but I’m firmly in the J.O. Spice camp. A multi-generational, family-owned company, J.O. has been around since since 1945 and got its start when founder James Ozzle and his wife, Dot, blended spices from their pantry according to old family recipes and sold it to the watermen on the local docks. From there, a business was born. Now several generations deep, you can still find their products being used up and down the Eastern Shore. Their crab cake mix is just a little over an ounce, but it is all you need to transform a pound of premium crab meat into tasty cakes.

Image: crab_cake_1

A good crab cake doesn’t need much, so keep it simple.

Heat ½ inch of vegetable or peanut oil in a large skillet over medium-high heat. Gently blend the packet of crab cake mix, the mayo, Worcestershire sauce, and J.O. Spice #1 in a bowl.

Image: crab_cake_3

Gently mix the ingredients in a bowl.

Once well combined, use your hands to form 4-6 burger shaped crab cakes.

Image: crab_cake_4

Form the mixture into patties.

Once you have the cakes formed, gently transfer them to the hot oil. Fry for 2-3 minutes or until the cake holds together. Remember, there isn’t much holding these cakes together, so trying to flip too soon will result in your crab cake falling apart. Don’t rush.

Image: crab_cake_5

Fry the cake on one side until it sets into shape, then gently flip and brown the other side.

Once the cake is mostly cooked through and set, gently flip it to brown the other side. Serve with a squeeze of lemon, if desired. You can eat them as a main course or serve them on a bun for a tasty Maryland style sandwich.

Don’t Miss: MARYLAND-STYLE STEAMED BLUE CRAB