How are Maryland crab cakes typically prepared to allow the flavor of the Blue Crab to shine?
Answer
With minimal filler, sometimes just enough binder to hold the lumps of meat together.
The reverence for the Maryland Blue Crab mandates that preparations, especially crab cakes, highlight the inherent quality of the meat. This means chefs often use the absolute minimum amount of binding agent necessary to keep the large lumps of crab meat cohesive. Any excessive filler, such as breadcrumbs or heavy sauces, would mask the sweet, delicate flavor profile that is the hallmark of the Atlantic Blue Crab. This minimalist approach ensures the natural characteristics of the fresh crustacean remain the primary focus of the culinary experience.
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