The Crab Cake

The Crab Cake

This is going to be a very bias post. And I’m not apologizing for it. I am bias when it comes to certain foods. Especially when it comes to crab cakes. And the best crab cakes come from the Eastern Shore of Maryland and Virginia.  

I’ve spent a good bit of my life traversing the Eastern Shore of Maryland and Virginia (or the Delmarva Peninsula depending on who you talk to) when I worked for Girl Scouts. I got to know the people and foods of the Eastern Shore. 

The Eastern Shore is known for crabs and oysters. The cooks keep it simple when preparing these shellfish. Crabs are either steamed seasoned with Old Bay turned out on newspaper to pick and eat or formed into crab cakes served with cole slaw. Though I’m focusing on crab cakes here, I don’t want to leave out the oysters. They are either served raw on the half shell or breaded and deep fried.

There are many recipes for crab cakes. The best ones are the simplest: lump crab meat, mayo, and Old Bay seasoning. And maybe some crushed Saltine crackers. That’s it. Broiled or fried. Served with a fresh cole slaw and fried potatoes or potato salad. Nothing fancy. Just perfection.

The plate shown to the above is the Eastern Shore Dinner (a crab cake and fried oysters) at The Island House Resturant in the small village of Wachapreague, Virginia. Well worth the detour off US Route 13 onto VA State Route 180.

Crabs cakes can be paired other ways as well. At the Big Fish Grill in Rehoboth, Delaware, you can match it with any side. I chose grilled corn and stream broccoli for a healthy alternative to fries and cole slaw. 

The best crab cakes have less than five ingredients, made fresh not frozen, and broiled. 

Accept no substitutes for Eastern Shore crab cakes. 

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