Crab Cake Dilemma

10 years ago

IMHO nothing is more satisfying than a back fin blue crab crab cake. However, good crab cakes are impossible to find here in Virginia. A famous restaurant in Maryland sells huge, perfect crab cakes, but to have two cakes shipped to us totals almost $80. No way we can justify this cost but wonder if anyone has any other saving ideas, short of a trip to Baltimore, to satisfy a craving.

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marcopolo5

10 years ago

last modified: 10 years ago

Wish I could tell you where a fish market is in your area. I live on Long Island and there are many close. None of them will have picked crab meat, like you find on the eastern shore on DEMARVA. Most sell one pound containers of pasturized jumbo lump crab meat. The store should be willing to tell you where it is packaged. I am a commercial fisherman's daughter, picked and ate blue crab regulary. Very picky about all seafood. I doubt the crab is blue crab, sold in the containers you can see through. The lump at about $24 per pound is a very good substitute. I find it in Sam's, Costco and BJ. It is easy to enjoy it, if you think how many crabs you would need to pick to get that amount. I prefer the see through containers over canned.

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Comments (22)

writersblock (9b/10a)
10 years ago
Can you get crabs or fresh crab meat? You could always make your own.
lindac92
10 years ago
No idea where in Virginia you live, but I will guarantee you can find good crab cakes in Virginia...Try Virginia Beach...Roanoke... anywhere along Chesapeak Bay....after all the Maryland crab also live on the Virginia side or the bay.
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This is how my Grandmother made them. GENTLY pick thru crab to check for shell or cartlidge. Finely diced onions and green/red bell peppers... guess ya could spice it up with a touch of something hot. Generous shake of Old Bay. One beaten egg... beat it up a bit first so you don't have to rough up the crab lumps. Blob of mayo and some bread crumbs. Hers were always very LOW on fillers... lots of crab. Mix gently, form into balls and refrigerate till ready to cook. She didn't bake hers. Form chilled balls into patties, into beaten egg, then into seasoned bread crumbs. Then into cast iron skillet with BACON GREASE till browned. YUMMY! I like to give mixture a glug of hot sauce... don't think Nana ever had that in her house?? Also like homemade cocktail sauce... ketchup, lemon juice and enough horseradish to make it almost pink!
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User
10 years ago
G & M? Amazing crab cakes.

I like Faidley's too. I even got a parking place right at the door one day. I figured it was a sign from god that I should go in and get some crab cakes.

Sen. Barbara Mikulski has a good recipe
User
10 years ago
If you're in NoVa, you can drive to any number of places to get good crab cakes. Also, we can get great fresh lump, which is what I do.

Restaurant crab cakes can be a crap shoot. You can be sitting in a restaurant on the Chesapeake bay and they might serve you up breaded, plonky crab cakes. It's all about if the restaurant sources good fresh lump meat, and uses just enough filler to gently hold it together.
User
10 years ago
Best crabcake I've eaten had zero filler. Someone shared a recipe on another forum that might be similar. Have yet to try it.
marcopolo5
10 years ago
last modified: 10 years ago
A good fish market in VA should have crab meat that is processed fairly local. They are easy to make, use minimum bread crumb. I use 1/2 cup per pound of crab ,plus the binding ingredients. The secret is to make the cakes, sprinkle light bread crumbs on waxed paper cut in pieces little bigger then cakes. Chill the cakes at least two hours. You can pick the cakes up on the waxed paper and place then where they will be sauted or baked. The restaurant ones are probably fried , which gives a nice crunch to the cake. Can be done in a pan with about an inch of oil, have to watch the temp very closely. I would not deep fry a crab cake that has little filler. Beyond my skill .
dandyrandylou
Original Author
10 years ago
Thanks for all suggestions. We are well aware of driving to the coast which is not always feasible.

I had a crab cake in a restaurant here in Fredericksburg and it was a small, hard, greasy lump of tasteless yuk. At a second restaurant here the crab cake I was served was inedible. I know well how to make a crab cake as I was reared eating blue crabs, but have not found a source here for fresh crab. It's possible to have two crab cakes shipped from a famous restaurant in Baltimore....... for $80!

Momj47 - what are G & M and Faidleys?

marcopolo5 - if you know of 'a good fish market' in this area, kindly share.

Minipavd - can you supply names?

Thanks again for all posts.
Anne
10 years ago
G&M has the BEST crabcakes in Baltimore...They are in the County (Maybe even Anne Arundel?) but so darn good. I am pretty sure they ship as well as Maggie's Restaurant in Westminster MD.
Anne
10 years ago
I just looked it up...16 bucks a piece...didn't check shipping. Check out G&M. (I have no connection other then eating their cakes a few times a year.)
anoriginal
10 years ago
I'm CHEAP, love to cook and pretty darn good at it... I would NEVER pay $16 a crab cake (plus S&H)!?! I would splurge for a pound of the good crab meat at supermarket and make my own!

FIRST, READ the label on crab meat. Stuff labelled "Phillips" (relatively famous for seafood/crabs) does NOT mean its blue claw, let alone back fin or lump.

I sorts follow my grandmother's recipe. She was a great cook and most recipes were "dump" style, so sorta wind it. I pick thru crab meat as carefully but as little as possible... no greater turn-off than even the smallest bit of cartilage or shell. I mix as little as possible. Finely minced onion and bell pepper... amounts up to you. Nana used "cracker crumbs"... literally had one of us squash handful of saltines. Some Old Bay. She didn't but I add a generous glug of hot sauce. Some mayo and egg and lightly, gently stir. Portion out on plate and chill... makes it easier to shape ans bread. She always used bacon grease to shallow fry... I think that's key to great results.

One pound, even at $20-25/lb will make 4-6 pretty generous crab cakes... a LOT less than buying.
User
10 years ago
Momj47 - what are G & M and Faidleys?

These two places make the best crab cakes in Maryland.

And I will not accept any arguments from anyone who thinks otherwise!!! :)

G & M makes 8 oz crab cakes. They are worth the lines.

Faidley's, in the Lexington Market since 1886, makes awesome crab cakes.
anoriginal
10 years ago
Late MIL lived in Crisfield, MD for many years. They have (or at least HAD??) a BIG Crab Festival very Labor Day weekend. She came up from MD to visit in SE PA. She wasn't a big crab fan but had stopped at one of the processing places because they had a sign out for a big sale?? Remember my Dad and I really liking crab so she bought 2 one lb tubs... HUGE lump stuff... $5 a pound!! Dad and I ate better part of one container while making crab cakes with the other one!
User
10 years ago
Minipavd - can you supply names?

Thanks again for all posts.

*****

Sure! I get good quality, fresh jumbo lump at Costco and Wegmans, both I believe are by you.

I was able to get Maryland crab at my farmers market up 'til about 2 years ago. That crab was swimming in the Chesapeake within 24 hours of buying it!

Honestly, the crab from Wegmans has been comparable.

Getting honest to goodness Chesapeake Bay blue crab is hit and miss, and even if you're eating crab in season, in Annapolis, it might not be all or any from the Bay, depending on how crabbing is that year.

I think I pay ~ $26 per pound, and I'm more than happy to treat myself when I can make 6 crab cakes out of that; 2 for dinner and 1 for lunch for DH and for me. Considering one crab cake dinner can run $30+!
lindac92
10 years ago
A Jersey gal here.....spent at least 2 or 3 days a summer with a fish head on a string and a net, "crabbin" in Barnegat Bay.
Never could see any difference between Maryland blue crabs and what we caught from the bay....except the Maryland crabs came already boiled, dead man's fingers removed and if you were willing to pay, picked clean.
It's been a loooong time. I've had crab cakes in Florida....but nothing beats blue crab!
User
10 years ago
lindac92

A Jersey gal here.....spent at least 2 or 3 days a summer with a fish head on a string and a net, "crabbin" in Barnegat Bay.

******

Recently had a luscious, amazing, all lump crab cake at a restaurant in NJ. It all depends on what they source and how the treat the sweet meat.
dandyrandylou
Original Author
10 years ago
Will check with Wegman's and Costco, and appreciate the help. Thank you Mimipadv. Will report back in case anyone else is interested.
User
10 years ago
last modified: 10 years ago
Inspiration for home:

Crab Callaloo

Crab Cakes, Pommery Sauce and Corn and Tomato Salsa

Crab Cakes Benedict on Fried Green Tomatoes with Hollandaise Sauce (above)

Crab Cakes with Capers (below)

It's officially crab cake season for me now!
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Yum mimipadv.

I'm a crab cake snob. A family tradition having grown up on the EasternShore. (snobby about lobster rolls, oyster stew, fish chowders, and cod cakes as well)

Clearly i'm not along reading the posts above.

Like mentioned it is a fine line to get fresh. When home visiting family i go to HarborHouse. Once-twice a year is not nearly enough so i have purchased at Costco but not for a few years i think. Our fish monger has fresh at a high cost but sometimes it is worth it for a splurge. From what i remember Costco is pasteurized and i'm ok with that. (not sure what they stock these days but Phillip's is not USA crab).

I so rarely have them out. I need multi great reviews to order such a thing as i make my own. And make them for family when home. I get about 12-14 out of a lb container as i like them small for better butter crisp and with less filler they are easier to handle in the pan....two per person or one as an app with a main course to follow. I don't use egg as my fresh eggs have way too rich yolk but will use the whites. (same with cod cakes...i don't want to taste the egg yolk)

With a pasteurized container, (still needs refrigeration), i lightly pick through then very quickly rinse, not soak, just a bit of cold fresh water...just a 1/2 cup or so, then hit with a bit of fresh lemon squeeze....set in the fridge in a colander to drain while prepping the rest. The 'dressing'. At least 4-6 hours ahead to meld. We all have our own favorite recipes but agree that less is best.

I would make them at home...much more affordable and you can have them more often!
Anne
10 years ago
Even in Maryland most crabs aren't Maryland Crabs. ...What you want is lump meat and Old Bay, no matter what. I refer you back to G&M and Maggies for delivery if you don't want to make yourself.
dandyrandylou
Original Author
10 years ago
Momj47 ... Have you tried Pappas in Baltimore? Please do if you have the chance.

Understand Wegman's here has a container - size unknown - for $35.
User
10 years ago
last modified: 10 years ago
Weggie's (1 lb. container) price dropped from$35 to ~ $26 after their opening. I think they knew Costco was significantly undercutting them. I know that I passed on the crab at Weggies until they cut the price.

It's a good product, short of getting those crabs out of the Bay ;-)

Crab Cake Dilemma

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