Baltimore is another city full of rich history, great attractions and of course, crab cakes! I have never been to Baltimore but it is definitely a must see on my list of cities. Baltimore is the largest sea-port city in the mid-Atlantic, which would explain one reason why they are so famous for their seafood.
Crab cakes are associated with Baltimore and the Chesapeake Bay area. They are a very popular tradition in the whole state of Maryland. According to food historians the practice of making meat cakes and patties is an ancient tradition. Meat is mixed with spices, breads and fillers for taste and it was a cheap way to enjoy seafood. Evidence suggests that crab cakes were introduced to the colonies by English settlers.
According to food time line, “Crab cakes are a sautéed or fried patty of crabmeat. The term dates in print to 1939 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called ‘Baltimore crab cakes,’ suggesting they have long been known in the South.”
The earliest reference for crab cakes were published in a Maryland newspaper. They were usually advertisements for restaurants. Below is the recipe from the World’s Fair Cook Book in 1939:
“Baltimore Crab Cakes
1 pound crab meat
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon English dry mustard
2 teaspoons Worcestershire sauce
1 egg yolk
2 teaspoons cream sauce or mayonnaise
1 teaspoon chopped parsley
Put crab meat into mixing bowl; add mustard, Worcestershire sauce, egg yolk, cream sauce or mayonnaise, and chopped parsley. Mix well, makes four crab cakes; press together, dip into flour, then into beaten eggs, then into bread crumbs. Fry the cakes in a hot greased pan.”
—New York World’s Fair Cook Book: The American Kitchen, Crosby Gaige [Doubleday, Doran & Company:New York] 1939 (p. 42-43)
When I was younger I wasn’t a big crab cake eater. They have grown on me and now I really enjoy them! Here is a great recipe for you to try and enjoy!