Humans have been eating crustaceans (lobsters, crab and shrimp) since prehistoric times-in fact the ancient Greeks and Romans were particularly fond of them. Crab cakes were historically made with bread, spices and other seafood as fillers, depending on availability and price of crab.
Maryland is probably the most famous area for crab cakes. It often uses Old Bay seasoning, an American tradition. The Spice company was started in 1939 by a German Immigrant by the name of Gustav Brunn, and the name came from a steamship line that traveled the Chesapeake bay. Today some 50 million ounces are sold annually.
The Alaskan King crab is highly sought after due to its meaty claws and legs, and along with Dungeness crab, make great crab cakes.
- One pack of Old Bay Crab Cake seasoning
- 3 tablespoon mayonnaise
- 1 lb of crab meat
- 1 tablespoon Dijon mustard
- fresh lemon juice
- Mix Crab meat with all the above ingredients
- Make patties and lightly saute in olive oil for about 7 min on each side.