Crab cake: Maryland crab balls

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Joel Fulleda

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Le crab cake they are crab meatballs, but they are also called patties due to the shape and size that distinguish them from the classic fried morsels. This dish is typical of coastal areas, especially along theCentral and South Atlantic, but it is above all the Maryland the area where it is known as a local specialty in any self-respecting seafood restaurant.


In the original recipe, the required pulp is that of blue colored crabs, characteristic of the Chesapeake Bay, which is located right in Maryland. The peculiarity of this crab is that it keeps its color only when raw, that is, as long as it is still fresh, for this reason it is cooked alive and it is difficult to export to other countries, keeping alive the unique territoriality of the dish.

Often, however, the pulp is replaced with that of the blue swimming crab imported from Asia, but of course it is not as fresh as the domestic one.

According to American sources, the first use of the name crab cake dates back to the cookbook of Crosby Gaige, an author and collector of cookery books; here they were described as "Baltimore crab cakes", hence later known as Maryland crab cakes.



  •  500 g of crab meat
  •  120 g of mayonnaise
  •  1 egg
  •  20 g of mustard
  •  60 g of breadcrumbs for the dough
  •  200 g of breadcrumbs for the breading of the croquettes
  • parsley
  •  salt and pepper
  •  1 tablespoon of Tabasco
  •  1 tablespoon of Worcestershire sauce


  • Start by mixing the mustard, mayonnaise, egg, chopped parsley and Worchester sauce in a bowl. 
  • In another bowl, put the crabmeat and breadcrumbs, season with salt and pepper to taste and knead, then add the mayonnaise mixture previously mixed and mix all the ingredients until you get a mixture similar to that of meatballs. If it is too wet, just add more breadcrumbs.
  •  Finally, heat abundant oil in a pan, when it is hot with the dough we form small balls that are not too large, bread them in breadcrumbs and place everything in the pan. 
  • Fry for 3-4 minutes on each side or until they are golden and crispy. Once cooked, place them on absorbent paper, so as to remove excess oil. When they are all ready serve them accompanied with sauces to your liking.

They could be an excellent appetizer or a second dish to accompany the classic Spanish fry. We hope you enjoyed them!

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