The first big decision when making crab cakes is selecting the meat. Not all crab meats have the same flavor, texture, and price. Fresh raw crab is selected from live cooked crabs and packed in sealed containers, while pasteurized crab meat is already cooked and has an extra step applied to preserve it for longer. There are also quality crab options: chunk, jumbo and dorsal fin.
The popular choice for crab cakes is usually jumbo or lump crab meat (which can be pricey), but any type of freshly cut crab meat will do, according to Rima Kleiner, a licensed registered dietitian and nutritionist at Dish on Fish. “I prefer to use jumbo or lump crab meat, which makes a great crab cake,” she said. “It’s really about preference and taste, as you can’t go wrong.”
If you want your creation named after Maryland, choose blue crab as its source. “Depending on your location and time of year, it may be fresh blue crab meat or premium pasteurized crab meat from brands like Phillips,” said Donald Manning, crab expert at Phillips Seafood.
Marissa Stevens, food blogger at Pinch and Swirl, recommends avoiding using canned or imitation crab to make cakes. “The quality and flavor just doesn’t compare to fresh,” she explained. “If you start with high-quality ingredients and treat them with care, you can create a stunning dish that really celebrates the sweet, delicate flavor of crab.”
