Baltimore's blue crab season is celebrated with its signature dish, crab cakes, which locals insist must be minimally seasoned and contain generous chunks of fresh crab. Food reporter Christina Tkacik emphasizes that true Maryland crab cakes are not deep-fried hockey pucks and should instead be lightly packed, featuring Old Bay seasoning for flavor. They are best enjoyed from spring to late fall during blue crab season. Despite concerns over dwindling crab populations, crab cakes can still be found in various settings, from soul food places to fine dining restaurants, originally popularized by formerly enslaved vendors post-Civil War.
The best Maryland crab cakes are defined by simplicity, lightly packed, and minimally seasoned—filled with generous chunks of fresh crab rather than fillers.
According to locals, true crab cakes shouldn't be breaded and deep-fried like hockey pucks, but instead broiled with golden exteriors and tender, sweet crab inside.
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