It's summer, and fresh crab meat is available again at the local grocer. We prefer to buy local crab meat whenever possible, but the reality is the that crab harvest has been down in Maryland for a number of years. What we usually end up with is crab meat from North Carolina instead. We hear rumors that the crab population is on the rebound in the Chesapeake Bay, so we have our fingers crossed that we'll soon be able to regularly buy local crab meat again.
We just finished a blog post about our dinner last night which was Delmarva Crab Cakes. Our regular staple crab cake recipe had been Old Bay Crab Cakes,
which can be found under the Other Old Bay Crab Recipes on the Crab Cake Classic page. We've switched our favorite recipe to the Old Bay Crab Cake Classic since it makes making a crab cake so easy.
But last night we ventured away from are standard fare and made a delicious Delmarva Crab Cake, and had some left over for lunch today. The Delmarva Crab Cakes were absolutely delicious, and not at all hard to make.
Crab cakes are usually served with cole slaw and french fries, onion rings, or potato salad. We always broil our crab cakes so as not to add any additional fat, and the flavor isn't changed by the cooking oil. There's not a lot of appeal to a crab cake that tastes like onion rings.