Crab cakes

Crab cakes are the epitome of good eating along the Southeast seaboard of the United States, particularly in Maryland. Originally served as a reward for a successful morning of crabbing, these patties are packed with sweet, juicy crab meat and bursting with flavor. Once a regional delicacy, their rich, satisfying taste and texture have made crab cakes a beloved dish nationwide.

Not only are they a symbol of American cuisine, but they could also be a delicious solution to an ecological challenge here in Catalonia. While Maryland’s famous version typically uses Dungeness crabs, blue crabs are just as delicious. Blue crabs—known as cranc blau in Catalan—have become an invasive species in Catalonia in recent years, wreaking havoc on local ecosystems.

That’s why I encourage making the most of this rampant resource. Whether incorporated into paella-inspired dishes or served in this classic American recipe, crab cakes showcase the creativity and adaptability of American food culture, which is something worth sharing with the world.

What are crab cakes?

Crab cakes are a popular seafood dish made by blending fresh crab meat with breadcrumbs, eggs, and various seasonings. Depending on the recipe, ingredients like mustard, mayonnaise, lemon juice, and herbs such as parsley are generally added as well. The mixture is shaped into patties and either fried, baked, or broiled to achieve a crisp, golden crust. Known for their delicate texture and sweet, savory flavor, crab cakes are often served with tartar sauce, remoulade, or just a squeeze of lemon.

The origin of crab cakes

The origins of American-style crab cakes are deeply rooted in the Chesapeake Bay region, where blue crabs have been harvested for centuries. Maryland became known for its crab cakes thanks to its abundance of blue crabs and the resourcefulness of local cooks. Early versions likely combined Native American culinary knowledge with European influences. These early crab cakes were a simple way to make use of fresh crab meat, particularly during the summer months when crabs were most plentiful.

Meanwhile, on the other side of the Atlantic, blue crabs have recently become prominent along the Mediterranean coast, particularly in Catalonia. Introduced through shipping routes, these crabs have flourished in the Ebro Delta and surrounding waters, creating both ecological concerns and culinary opportunities. Fishermen in the region have begun harvesting the cranc blau to control its population, integrating it into Catalan cuisine.

In both regions, crab cakes represent a solution to over abundance: in Maryland, a way to celebrate the bounty of native blue crabs, and in Catalonia, a creative response to managing an invasive species. Despite their different origins, both versions honor the rich, sweet meat of the blue crab, showcasing it as a star ingredient in local culinary traditions.

My crab cake recipe

My crab cakes stand out from the average recipe because I boil the crabs in beer and Cajun seasoning before pulling the meat. In the United States, buying pre-processed crab meat is relatively easy and affordable. If you can, I recommend going that route since it will save you a lot of time and effort. However, here in Catalonia, processed crab meat tends to be both expensive and made from other types of crab. Because of this, I buy whole blue crabs from my favorite fish mongers, Elié Peixaters, and put the work in myself. Hopefully, we’ll see some local crab processing factories pop up eventually to make things more convenient.

When it comes to assembling the crab cakes, I use panko breadcrumbs, egg, mayonnaise, and Worcestershire sauce. Sometimes, I like to add corn for sweetness and texture. I also season the mixture with additional Cajun spice, though I avoid adding fresh herbs directly to the crab cakes. Since I always make a homemade tartar sauce with mayonnaise, fresh herbs, lemon, and capers, I prefer to reserve the herbs for the sauce instead of the patties.

The time I set at the top of this recipe is based on whether or not you buy pre-processed crab meat. 

Ready to give it a go yourself? Keep reading for the full list of ingredients and step-by-step instructions.