Through this article Jeffrey Kwolek celebrates the versatility and unique flavor of Maryland crab, exploring various preparation methods from steamed crabs and crab cakes to creamy crab dip and crab cocktails, marking crab a worthwhile indulgence for seafood lovers.
Mention crab to anyone in Maryland and they will give you 10 different ways to prepare it, but the most common is steamed whole crabs with plenty of Old Bay seasoning, with a mallet and a nutcracker for the claws. That’s my favorite way, by the way, though picking them takes some practice. I’m pretty sure the most popular crab dish is crab cakes, usually made with Jumbo lump or lump crab meat.
Over my 22-year culinary career, I’ve literally made thousands of crab cakes, mostly in Baltimore. The key to a great crab cake? Fresh breadcrumbs. They hold the cake together much better than dried breadcrumbs. You want just enough to bind the crab without overwhelming the delicate flavor.
No matter how you choose to prepare crab, it’s always a satisfying experience—whether you’re cracking open a whole steamed crab, savoring a perfectly fried crab cake, or indulging in a creamy crab dip
I spent several years working in Baltimore, where I discovered just how versatile crab can be in the kitchen. From steamed crabs and sautéed soft-shells to crab cakes and creamy crab dip, there’s no shortage of ways to enjoy this Maryland delicacy. We also offered crab cocktails, crab claws and even ‘crab balls’—bite-sized crab cakes that are breaded and fried to perfection.
One of the most popular appetizers we sold for catered events was our crab dip which was served with slices of French bread. It was a delectable combination of lump crab meat, cream cheese, cheddar cheese and seasonings cooked to a bubbly perfection and served hot. I think most people like crab because of its versatility and unique flavor that isn’t overpowering and can be seasoned so many ways, without changing the flavor profile of the crab.
Though it can be expensive, it is worth every penny if you know what you are doing. There are many different varieties of crabmeat you can purchase, it all depends on how you are preparing it. Claw meat, with its stronger flavor and firmer texture, is perfect for stuffing mushrooms or fish.
Backfin is milder and works well in pasta dishes, while lump and jumbo lump are ideal for delicate dishes like crab cakes, where the crab takes center stage. Jumbo lump is best for crab cocktail, where it can be served with a vodka-infused cocktail sauce. You can use any level of the crab meat for any of your dishes, it just depends how much time you want to spend picking out the small shells left behind in the less expensive levels.
When it comes to picking out shells, a helpful trick is to spread the crabmeat on a sheet pan and warm it in the oven for a few minutes. The heat will cause the shells to turn white, making them easier to spot and remove. Alternatively, you can sift through the crab by hand, carefully picking out any stray bits of shell. The less shells you leave the better your dish.
No matter how you choose to prepare crab, it’s always a satisfying experience—whether you’re cracking open a whole steamed crab, savoring a perfectly fried crab cake or indulging in a creamy crab dip.
The versatility of crab, combined with its delicate yet rich flavor, makes it a favorite for many and it’s well worth the investment for those who appreciate good seafood.
