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With our long awaited summer vacation just a week away, I am thinking one thing: How soon can we get our hands on some hard shelled crabs? We spend a beach week at the Delaware shore and, in that area of the country, crabs are the thing. Crabs feasts are as common in the Delmarva (Delaware/Maryland/Virginia) region as summer barbecue is anywhere else.
That is because the blue crab grow so plentifully in the Chesapeake Bay; they are prized for their sweet, delicate meat. Although recent decreases in crab harvests have resulted in a more sustainable management plan to control over-harvesting, the crab will always be a symbol of the area.
The only things you need for a crab feast are dozens of crabs caught fresh from the bay, steamed with a regional spice called Old Bay (a slightly hot Maryland mix of spices) and served on a newspaper or brown paper lined table.
You’ll need mallets and knives to pluck the claw meat. Some people will use crab crackers, but others feel they just get in the way. And don’t ever let a native Baltimorean catch you pounding away willy nilly with the mallet on a crab body. I’ve seen this happen in a restaurant and it’s not pretty!
There is a specific technique to prying the meat out of each crab. First you remove the claws and carefully split them with knife and mallet. Then peel the apron and remove the back. Remove the inedible lungs, use your hands to break the crab body down the middle and then into quarters, and pull all of that delicious meat out, eating it piece by piece. Whatever you do, don’t leave any meat behind. If there are any crab police around, they’ll be sure to call you out on it.
All other accompaniments like cold beer, crackers, corn on the cob, fried chicken, and any other sides are entirely optional. Purists like me don’t feel the need for melted butter or lemon slices, but some people like it. The whole crab eating process can take hours, perfect for a lazy late summer afternoon. But it’s not dainty!
If all this work to get to the crab meat seems like too much, or if you are squeamish, you might be interested in trying the other regional specialty, jumbo lump crab cakes. Again, I am a purist about what goes into my crab cakes, strictly crab, a tiny amount of breadcrumbs, egg, mayo, mustard, and again, Old Bay seasoning. The less binder (cheap filler) you use, the more you can appreciate the delicate flavor of the lump crab. Use a light hand to combine and shape the crab mixture, chill beforehand, and carefully sauté in a mix of butter and olive oil, and you’ll be guaranteed crab cake success.
Many people like to add other ingredients such as crushed Ritz crackers or saltines, Worcestershire sauce, Tabasco, chopped celery, onions or scallions, and chopped herbs. Also, bell peppers work their way in to crab cakes pretty frequently, but I don’t love that addition. For me, simplicity is key. I did get a little fancy and add a secret ingredient to my latest batch: crushed Old Bay flavored potato chips. Yum!
And what should you do with the rest of that Old Bay? Shake it over popcorn or French fries for a delicious change in routine!
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1289-chesapeake-crabs/
Feeling Crabby?
With our long awaited summer vacation just a week away, I am thinking one thing: How soon can we get our hands on some hard shelled crabs? We spend a beach week at the Delaware shore and, in that area of the country, crabs are the thing. Crabs feasts are as common in the Delmarva (Delaware/Maryland/Virginia) region as summer barbecue is anywhere else.
That is because the blue crab grow so plentifully in the Chesapeake Bay; they are prized for their sweet, delicate meat. Although recent decreases in crab harvests have resulted in a more sustainable management plan to control over-harvesting, the crab will always be a symbol of the area.
The only things you need for a crab feast are dozens of crabs caught fresh from the bay, steamed with a regional spice called Old Bay (a slightly hot Maryland mix of spices) and served on a newspaper or brown paper lined table.
You’ll need mallets and knives to pluck the claw meat. Some people will use crab crackers, but others feel they just get in the way. And don’t ever let a native Baltimorean catch you pounding away willy nilly with the mallet on a crab body. I’ve seen this happen in a restaurant and it’s not pretty!
There is a specific technique to prying the meat out of each crab. First you remove the claws and carefully split them with knife and mallet. Then peel the apron and remove the back. Remove the inedible lungs, use your hands to break the crab body down the middle and then into quarters, and pull all of that delicious meat out, eating it piece by piece. Whatever you do, don’t leave any meat behind. If there are any crab police around, they’ll be sure to call you out on it.
All other accompaniments like cold beer, crackers, corn on the cob, fried chicken, and any other sides are entirely optional. Purists like me don’t feel the need for melted butter or lemon slices, but some people like it. The whole crab eating process can take hours, perfect for a lazy late summer afternoon. But it’s not dainty!
If all this work to get to the crab meat seems like too much, or if you are squeamish, you might be interested in trying the other regional specialty, jumbo lump crab cakes. Again, I am a purist about what goes into my crab cakes, strictly crab, a tiny amount of breadcrumbs, egg, mayo, mustard, and again, Old Bay seasoning. The less binder (cheap filler) you use, the more you can appreciate the delicate flavor of the lump crab. Use a light hand to combine and shape the crab mixture, chill beforehand, and carefully sauté in a mix of butter and olive oil, and you’ll be guaranteed crab cake success.
Many people like to add other ingredients such as crushed Ritz crackers or saltines, Worcestershire sauce, Tabasco, chopped celery, onions or scallions, and chopped herbs. Also, bell peppers work their way in to crab cakes pretty frequently, but I don’t love that addition. For me, simplicity is key. I did get a little fancy and add a secret ingredient to my latest batch: crushed Old Bay flavored potato chips. Yum!
And what should you do with the rest of that Old Bay? Shake it over popcorn or French fries for a delicious change in routine!
Maryland-Style Crab Cakes
Made with crab meat, butter, eggs, mayonnaise, fresh parsley, salt, bread crumbs
Made with crab meat, butter, eggs, mayonnaise, fresh parsley, salt, bread crumbs
Serves/Makes: 8 pcs
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 cup soft bread crumbs
- 2 large eggs, beaten
- 8 tablespoons butter
- 1 pound lump crab meat, flaked and picked over for shells
Combine the mayonnaise, parsley, salt, bread crumbs, and eggs in a bowl. Mix well. Stir in the crab meat and mix until incorporated. Form the mixture into patties and place on a plate or tray. Cover and refrigerate for 30 minutes.
Melt the butter in a skillet over medium-high heat. Add the crab cakes and cook, turning as needed, until browned on both sides, about 5-7 minutes.
Serve the crab cakes with tartar sauce and lemon wedges, if desired.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1289-chesapeake-crabs/