Crabs: their Latin name translates to “savory swimmers,” and we love savoring them – especially in the form of a crabcake. From prehistoric times to present day, people dwelling on shores have been picking meat from the crabs that we know and love so much in Baltimore.
The early colonists were the first to eat these crustaceans in the States. Cracking open the shells to reveal the tasty meat inside has always been a labor intensive process, and because of that, the first settlers did their best to conserve the protein source, using it in soups, stews, and yes – those fried cakes that have become known as crabcakes.
The Maryland crabcake is touted for its devotion to using tons of crab meat – a simple combination of ingredients that nevertheless has a complex taste. Made with jumbo lump or backfin lump crabmeat and a minimal amount of crackers or breadcrumbs for filling, Maryland crabcakes are often flavored with some combination of mayonnaise, Dijon mustard, parsley, Worcestershire sauce, lemon, and of course, the beloved Old Bay seasoning.
Mouth watering yet? Yeah, we thought so. But don’t worry – we wouldn’t tease you for nothing. We have some of the best Maryland crabcakes in town at John Steven Ltd, a tavern in the charming, historic neighborhood of Fells Point. Come on down tonight and give ‘em a try. We promise you won’t be sorry you did.
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