Crab Cakes from Alaskan King Crab

Crab Cakes - Brief History

Depending on where you’re from in the country, you may already have experienced the joy of a delicious crab cake. The crab cake originated in America and is commonly associated with the state of Maryland because they were among the first to serve them. Today, crab cakes are popular throughout the United States including the Gulf Coast, Northern part of California, Mid-Atlantic States and the Pacific Northwest.

Crab cakes can range in a variety of sizes but rarely can be found any larger than the size of a pancake. They are traditionally served with tartar sauce or remoulade as the dipping sauce. However, many people have been known to serve ketchup with crab cakes.

What Is In Crab Cakes?

The main ingredient in crab cakes is of course, crab meat. This is likely the meet from the main section of the crab. The traditional type of crab meat used for crab cakes is Blue Crab. However, today crab cakes are made from the meat taken from any species of crab. Other main ingredients include: Milk, onions, eggs, breadcrumbs and a pinch of seasoning.

Various crab cake recipes will call for extra ingredients such as parsley, celery, mayonnaise, green peppers or red peppers. These recipes usually request crab cakes to be grilled, sautéed or baked before they are served. Many people make up their own recipes, simply by adding their favorite ingredients to crab meat.

How Are They Made?

Crab cakes are not very difficult to make but they do require a little practice. Below are some recipes that we have found which center around Alaskan king crab.

Some common best practices for making crab cakes:
1. Make sure that the crab meat doesn’t have any tiny pieces of the shell mixed in with it.
2. Use a large bowl for mixing of ingredients
3. Make sure that the ingredients are thick enough to stick together
4. Place patties on a non-stick frying pan

Frying is not the only way to cook crab cakes. Many people prefer to grill them or bake them in an oven. The choice is up to you. Some recipes will tell you to put the mixture in the refrigerator for about an hour before placing them in the frying pan to help prevent them from crumbling when cooked.

Practice, practice, practice! You will know that you have perfected the right recipe the crab tastes sweet and holds well together with the other ingredients.