Crab cake
Crab cake
Crab cake (/kræb keɪk/) is a variety of fish cake that is popular in the United States, especially in coastal regions like the Chesapeake Bay and Baltimore where the blue crab is abundant.
Etymology
The term "crab cake" was first used in print in 1930 in Crosby Gaige's "New York World's Fair Cook Book", where they were described as "Baltimore crab cakes". The term likely has its roots in the English language, with "crab" referring to the crustacean and "cake" referring to the patty shape of the dish.
Ingredients
Crab cakes are composed of crab meat, various binding ingredients (such as bread crumbs, mayonnaise, and eggs), and seasoning. The type of crab used can vary, but in the United States, the blue crab is most commonly used.
Preparation and Serving
Crab cakes can be prepared by either baking or frying, and are traditionally served with a type of sauce, such as tartar sauce, and a side, like coleslaw. In Maryland, it is common to serve crab cakes with a lemon wedge and saltine crackers.
Variations
There are numerous regional variations of crab cakes. For example, in Maryland, the cakes are typically seasoned with Old Bay Seasoning. In the Pacific Northwest, Dungeness crab is often used.
Related Terms
External links
- Medical encyclopedia article on Crab cake
- Wikipedia's article - Crab cake
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