There are many other reasons why Maryland crab cakes stand out from the rest. For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland’s versions really allow the crab meat to shine and only use enough fillers to hold the cakes together. Most recipes call for lump crab meat, which promises large pieces in each bite. The only other ingredients are usually eggs and breadcrumbs for binders, plus some flavor from Worcestershire sauce, Dijon mustard, and mayonnaise, and seasonings like Old Bay. In fact, some credit Old Bay seasoning to be part of the reason these cakes stand apart from the rest, because it originated in Baltimore, Maryland.
In comparison, regular crab cakes are usually loaded with vegetables like potato, bell pepper, onion, and celery. You’ll also find fresh herbs such as parsley, and other seasonings like garlic powder, neither of which are usually found in the Maryland version. Another key difference is many regular crab cakes have smaller chunks or shreds of meat, and there will be less of it to allow room for the other ingredients. For serving, both versions are typically served with tartar or cocktail sauce plus fresh lemon wedges.
