Crab cake is a savoury patty made primarily from crab meat, combined with a binder and seasonings, then shaped and cooked. Recipes vary by region and chef. A traditional Maryland-style crab cake often uses blue crab, with a light binder such as mayonnaise, egg or breadcrumbs, plus mustard and seasoning. The goal is to keep the crab meat as prominent as possible.
Pick crab meat carefully to remove shell fragments, fold it gently with the binder and seasonings, then form patties without compacting them excessively. Chill if needed to help them hold their shape, and pan-fry, bake or broil until hot and properly cooked.
Example: serve a Maryland-style crab cake with lemon, rémoulade or a light mustard sauce.
Allergen note: crab is a crustacean shellfish allergen; recipes may also contain egg, wheat or mustard.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
